Calling all mango lovers! It’s a great time to bake a fluffy, soft, exquisite cake bursting with the flavors of mango in every bite.
With the season in full swing, it’s the perfect time to go to your kitchens and whip up a mango dessert. All you need is a bowl and whisk to make this cake!!!
This mango cake is bursting with fresh mango flavor! It has surprisingly simple ingredients (ONLY 6 TOTAL!) but it is a show stopper – and truly tastes as good as it looks.
INGREDIENTS YOU WILL NEED FOR THIS MANGO CAKE:
- Flour – I have used all purpose flour in this recipe
- Oil – keeps the cake moist and prevents it from drying —an absolute must-have.
- Sugar – to sweeten our cake.
- Mango – it’s the real star ingredient. Please use fresh ripe mangoes for this recipe as they lend a beautiful color and incredible flavor to this cake.
- Baking Powder – helps to rise the cake and gives that fluffy texture.
- Egg – Use room temperature eggs.
HOW TO MAKE MANGO CAKE?
Pre-heat the oven to 180 degree C and line a 6 inch round pan with parchment paper.
Using a electric blender, whisk together sugar and oil in a separate bowl.
Add one egg at a time and beat until pale and well combined.
Then add the mango puree and mix them together.
Gently fold in the dry ingredients and mix until everything is well combined there are no large flour pockets in the batter. Do not over mix at this stage.
Transfer the batter to the prepared cake pan.
Bake at 180C for 30-35 minutes or only until a toothpick comes out clean.
After the cakes have cooled, assemble your cake by frosting it and decorate with fresh mango slices. Enjoy!
TIPS FOR PERFECT MANGO CAKE:
- Always sieve the dry ingredients to get a light and soft baked cake.
- Make sure to preheat your oven before baking.
- If you are using fresh mangoes, always taste it first. At times it might be bland, in that case you can increase the flavor quotient by adding some lemon juice or additional sugar to balance the taste accordingly.
- Make sure you line your baking tin with parchment paper. If you don’t have parchment paper, you can brush the pan generously with melted butter/ oil.
- Make sure all your ingredients are at room temperature. This is important because room-temperature ingredients emulsify better.
- While combining dry and wet ingredients, be sure to NOT over-mix. By over-mixing, you will knock out all the air and land up with a dense cake. Simply use an offset spatula and gently fold the dry ingredients into the wet ingredients.
- Let the cake cool completely before you start slicing or frosting it.
CAN I DOUBLE THE RECIPE?
Yes you can. The recipe can be easily adjusted by doubling the ingredients according to your requirement.
HOW TO STORE THE MANGO CAKE?
This mango cake stays fresh in an air tight container on counter top for 3 days.
MORE MANGO RECIPES,
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Mango Cake
Ingredients
- 1/4 cup 50 ml oil
- 1/3 cup 60 gsugar
- 1/4 cup 100 ml mango puree
- 2 large eggs
- 1 cup 130 g all purpose flour
- 2 tsp baking powder
Instructions
- Pre-heat the oven to 180 degree C and line a 6 inch round pan with parchment paper.
- Using a electric blender, whisk together sugar and oil in a separate bowl.
- Add one egg at a time and beat until pale and well combined.
- Then add the mango puree and mix them together.
- Gently fold in the dry ingredients and mix until everything is well combined there are no large flour pockets in the batter. Do not over mix at this stage.
- Transfer the batter to the prepared cake pan.
- Bake at 180C for 30-35 minutes or only until a toothpick comes out clean.
- After the cakes have cooled, assemble your cake by frosting it and decorate with fresh mango slices. Enjoy!
