Mango Cake

"This is one of my Granny's old recipes. Sweet, rich, and yummy."
 
Download
photo by Mugdha P. photo by Mugdha P.
photo by Mugdha P.
photo by hotpepper632011 photo by hotpepper632011
Ready In:
1hr 10mins
Ingredients:
11
Serves:
15
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

  1. i am in australia how come you say oblong cake when clearly the cake is round i used baking powder is that ok
     
Advertisement

Reviews

  1. 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.)
     
  2. 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!
     
  3. The picture shows a round, layered cake but the recipe calls for a 13x9 baking pan... not a problem, just an observation. Very good flavor but, unfortunately, to accommodate my party I had to make it gluten-free (brown rice flour) which left it a bit heavy! I also had to serve the frosting separately because cream cheese is dairy. Not disappointing though. Also had a non-dairy, organic topping as an option.
     
    • Review photo by hotpepper632011
  4. love this recipe!
     
  5. This cake is very tasty and flavourful and easy to make. If you love the sweet side of desserts certainly it is a good choice. I added a little ginger to my garnish of apples to spice it up a bit. It is perfect for people in the tropics who have a lot of mangoes on hand in the summer. I plan to puree and freeze all extra mangoes so I can enjoy this through to next mango season. My compliments to your grandmother and thank you for adding it. Love from Saint Lucia
     
Advertisement

Tweaks

  1. Yes, I did tweak a few things, partially to please all my guests, partially for my own experimentation. First, I cut the sugar in half for both the frosting and the cake. I thought it would be too sweet because the mangos I mashed were very flavorful. I don't like my cakes too sugary so I thought it was fine but reviews were mixed. Instead of nuts I put a cup of shredded coconut in the batter. Made for a nice texture and the mango/coconut definitely complimented each other. For the frosting, I only added one cup of organic confectioners sugar, 2 mashed kiwi fruits and a cup of shredded coconut. Yes, the kiwi made the cream cheese turn an odd shade of green with little black spots (seeds) but it wasn't as unattractive as I'd feared. Delicious!! I had planned to, but forgot, to add the juice of one or two small limes. I say one or two depending on if one was enough to get the job done. Wish I had a picture of it frosted but I cut it in squares and served the topping options on the side. Very successful!!
     
  2. 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!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes