Prep 30 mins
Cook 40 mins
This is one of my Granny's old recipes. Sweet, rich, and yummy.
- 591.47 ml peeled and mashed ripe mangoes
- 473.18 ml sugar
- 2 eggs
- 473.18 ml all-purpose flour
- 9.85 ml baking soda
- 236.59 ml chopped pecans or 236.59 ml walnuts
- 4.92 ml vanilla extract
- 113.39 g cream cheese, softened
- 59.14 ml butter or 59.14 ml margarine, softened
- 532.32 ml sifted powdered sugar
- 4.92 ml vanilla extract
- In a mixing bowl, add the first 3 ingredients; stir to combine.
- Add in the flour, baking soda, pecans, and 1 teaspoon vanilla; stir to combine.
- Pour batter into a greased and floured 13x9 inch baking pan.
- Bake in a 350° oven for 35-40 minutes or until pick comes out clean; let cool.
- In another mixing bowl, combine the remaining ingredients; stir to mix well.
- Spread over the cake.
- Cut into squares and serve.
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.)
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!
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!