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Mango Cake

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Mango puree: About 1 cup (240 ml). Blend ripe mango flesh until smooth. Strain if fibrous. You can also use canned mango pulp.
  • All-purpose flour: 1 and 3/4 cups (220 g) for structure and a tender crumb.
  • Granulated sugar: 3/4 cup (150 g) for sweetness without heaviness.
  • Baking powder: 2 teaspoons to help it rise.
  • Baking soda: 1/2 teaspoon for extra lift and softness, especially with yogurt.
  • Salt: 1/2 teaspoon to balance the sweetness and boost flavor.
  • Neutral oil: 1/2 cup (120 ml), such as canola, sunflower, or light olive oil.
  • Plain yogurt: 1/2 cup (120 g), room temperature. Greek yogurt works if thinned slightly.
  • Eggs: 2 large, room temperature, for structure and moisture.
  • Vanilla extract: 1 teaspoon for warmth and aroma.
  • Fresh lime or lemon zest: 1 teaspoon to lift the mango flavor.
  • Optional add-ins: 1/2 cup diced mango, 1/3 cup shredded coconut, or 1/2 cup white chocolate chips.
  • Optional topping: Lightly sweetened whipped cream and fresh mango slices for serving.

Method
 

  1. Prep your pan and oven: Grease and line an 8-inch (20 cm) round cake pan or a 9x5-inch loaf pan with parchment. Preheat the oven to 350°F (175°C).
  2. Make the mango puree: If using fresh mango, peel and cube 2–3 ripe mangoes. Blend until smooth. Measure out 1 cup. If the puree seems stringy, strain it.
  3. Combine dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  4. Whisk the wet ingredients: In a large bowl, whisk sugar, oil, yogurt, eggs, and vanilla until smooth and slightly thick. Stir in the citrus zest.
  5. Add mango: Whisk the mango puree into the wet mixture until evenly combined and sunny orange.
  6. Bring it together: Sift or sprinkle the dry ingredients over the wet. Gently fold with a spatula just until no dry streaks remain. Do not overmix.
  7. Optional mix-ins: Fold in diced mango, coconut, or white chocolate if using. Spread the batter into your prepared pan and smooth the top.
  8. Bake: Bake round cake for 30–38 minutes, loaf for 45–55 minutes, or until a toothpick comes out with a few moist crumbs. Don’t wait for a bone-dry tester.
  9. Cool: Let the cake rest in the pan for 10 minutes, then lift out to a rack. Cool completely before slicing to keep the crumb intact.
  10. Serve: Dust with powdered sugar, add a dollop of whipped cream, or top with fresh mango slices. A squeeze of lime makes the flavor pop.