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    You are in: Home / Recipes / Mango Cake Recipe
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    Mango Cake

    Mango Cake. Photo by Chef #1802766763

    1/1 Photo of Mango Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    ratherbeswimmin''s Note:

    This is one of my Granny's old recipes. Sweet, rich, and yummy.

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    Units: US | Metric


    1. 1
      In a mixing bowl, add the first 3 ingredients; stir to combine.
    2. 2
      Add in the flour, baking soda, pecans, and 1 teaspoon vanilla; stir to combine.
    3. 3
      Pour batter into a greased and floured 13x9 inch baking pan.
    4. 4
      Bake in a 350° oven for 35-40 minutes or until pick comes out clean; let cool.
    5. 5
      In another mixing bowl, combine the remaining ingredients; stir to mix well.
    6. 6
      Spread over the cake.
    7. 7
      Cut into squares and serve.

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    Ratings & Reviews:

    • on February 15, 2006


      Very tasty cake - not a noticeable mango flavor, but it has a nice fruity aroma and the puree makes it very moist. I made it for a friend who loves mango, nuts and cream, so I took SusieQusie and Makanani's suggestions and served it with mango whipped cream (cream, sugar and mango puree) instead of the icing. I suspect it was a little lighter, and enhanced the mango flavor. Thanks for sharing! (Update: I tried this cake again and used sweetened mango puree - the sort found in Indian groceries - instead of fresh mango, and reduced the sugar to 1/2 cup. I found that this dramatically increased the mango flavor in the cake, yay! And it gave the cake an appetizing orange color. I also swapped golden raisins for the nuts, and tried out the cream-cheese icing, and it was definitely a hit. With those changes, up to five stars for sure - I'll definitely make it again.)

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    • on June 08, 2005


      APPLAUSE !!!! Super cake! I had 2 lonely mangoes that needed using & felt like baking today. They took on a new life in this cake! I had to cut the recipe in half since that's all the flour the pantry had to offer on short notice. I was feeling rather "tropical" so I substituted rum flavoring for the vanilla & added a sprinkling of flaked coconut. It baked beautifully in an 8" X 8" pan. Again, a shortage forced a change - the cream cheese in the icing was exchanged for 4 tablespoons of Philly Peaches & Cream cheese swirls. That creamed with 1 cup of powdered sugar was perfect(although the cake without icing is darned near perfect.) My compliments to your Granny!

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    • on May 07, 2005


      This was a yummy cake, and it didn't have any butter or oil in it!(except for the frosting) The older it got, the better it tasted too. I used my blender to mash up the mango, very easy. I made this for cinco de mayo. Thanks for the awesome recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Mango Cake

    Serving Size: 1 (115 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 364.7
    Calories from Fat 106
    Total Fat 11.7 g
    Saturated Fat 4.1 g
    Cholesterol 41.2 mg
    Sodium 229.8 mg
    Total Carbohydrate 62.8 g
    Dietary Fiber 1.5 g
    Sugars 48.6 g
    Protein 3.9 g

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