Mango Cake With Lemon Icing

Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

What makes this cake so tastey is using pureed fresh mango. I don't advise using frozen or canned mango. This cake is incredibly moist!

Ingredients Nutrition


  1. For the cake:.
  2. Place raisins in a small bowl; add boiling water to cover. Let stand 15 minutes. Drain well, and set aside.
  3. Beat shortening at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well.
  4. Add eggs, one at at time, beating after each addition.
  5. Combine flour and next 5 ingredients; add to the shortening mixture alternately with pureed mango, beginning and ending with the flour mixture. Stir in the reserved raisins.
  6. Pour the batter into a greased and floured 13x9x2 inch pan. Bake at 325 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
  7. For the icing:.
  8. Beat butter at medium speed of an electric mixer until creamy. Gradually add the sugar, beating until blended. Add the water and lemon rind, beating until it reaches spreading consistency.
  9. Spread the lemon icing on top of the cooled cake.


Most Helpful

Very nice cake with yummy icing. It did make a very big cake which is always good round here !! I had to add one pureed banana as I did not have enough mango but that just added to the tropical taste !!

katew November 23, 2011

I made this for my Mom`s Birthday. I did use dried mango that I diced in place of the raisins. I also used pureed mango and mango rum in the icing, skipping the water and rind. Thanks!

Rita~ March 08, 2010

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