Mango Cake

Recipe by Missy Wombat
READY IN: 1hr 20mins
SERVES: 12-16
YIELD: 1 cake




  • Skin and chop up enough mango flesh which can then be pureed in a blender to make 1/1/2 cups of mango puree.
  • Into a large saucepan place puree, butter and sugar, stir over a low heat until butter is melted.
  • Add bi-carb soda and sultanas, stir well and cool slightly.
  • Sift into the saucepan plain flour, self raising flour, nutmeg, cinnamon, and fresh chopped mango and mix well.
  • Pour into a greased and floured 20-23cm tin and bake for approximately 1 hour at 175 degrees Celsius.
  • Once cooked, allow cake to cool and ice with lemon icing.
  • Note: Sultanas can be substituted with currents or raisins; also about 1/2 cup of walnuts or almonds can be added.