Mango Cake
🛠 Equipment
- Cake pan (20 cm / 8 inch)
- Mixing bowl
- Whisk
- Spatula
- Paring knife
🛒 Ingredients
| 2 | Ripe mangoes | |
| 200 g | All-purpose flour | |
| 120 g | Sugar | |
| 100 g | Melted unsalted butter | |
| 3 | Eggs | |
| 100 g | Plain yogurt | |
| 1 packet (10g) | Baking powder | |
| 1 tsp | Vanilla extract | |
| 1 | Juice of half a lime |
Preparation
Step 1: Prepare the mangoes
Wash, peel the mangoes and cut the flesh into cubes. Reserve about a quarter (roughly 80 g) and cut into small dice for the final decoration. Place the remaining mango cubes in a bowl and roughly mash them with a fork, keeping some chunks for a pleasant texture. Drizzle with lime juice and stir. Set aside.
Step 2: Preheat and prepare the pan
Preheat your oven to 180°C (350°F). Generously butter a 20 cm (8 inch) cake pan, then dust with a little flour and tap out the excess. You can also use a silicone mold which needs no greasing. Set aside.
Step 3: Mix the dry ingredients
In a mixing bowl, sift together the flour and baking powder. Add the sugar and mix well. In another bowl, whisk the eggs with plain yogurt and vanilla extract until the mixture is smooth and slightly frothy. Add the melted cooled butter and mix again.
Step 4: Assemble the batter
Pour the wet mixture into the bowl of dry ingredients. Fold gently with a spatula until the batter is smooth and lump-free, without overmixing to avoid making it elastic. Add the mango purée (not the reserved dice) and fold it in delicately, folding the batter over itself. The batter should be uniform and lightly tinted by the mango.
Step 5: Bake the cake
Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 35 to 40 minutes. Halfway through, check the color: if the top is browning too quickly, cover the pan loosely with aluminum foil. To test for doneness, insert a knife blade into the center of the cake — it should come out clean or with a few crumbs, but no raw batter. Let cool for 10 minutes in the pan, then turn out onto a wire rack.
Step 6: Decorate and serve
Let the cake cool completely before serving. Place the reserved mango dice on top of the cake for decoration. Optionally dust with powdered sugar or shredded coconut. Serve the mango cake at room temperature, with custard, a scoop of mango sorbet, or simply on its own. It keeps well for 2 to 3 days wrapped in plastic wrap in the refrigerator.
💡 Tips & variations
- Use very ripe, juicy mangoes for maximum flavor and softness.
- Don't blend the mango completely: keep a few chunks for a more interesting texture.
- Check doneness by inserting a knife blade into the center of the cake — it should come out clean.
- You can add a handful of shredded coconut to the batter to enhance the exotic twist.
❓ Frequently asked questions
How long does this recipe take?
1h (20 min prep).
How many servings does this make?
8 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
