Best Easy Mango Cake Recipes

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MANGO CAKE



Mango Cake image

A delicious way to use my favorite fruit. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.

Provided by Jacqui

Categories     Desserts     Cakes

Yield 12

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 teaspoon baking soda
⅔ cup butter
1 cup white sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup mango puree
½ cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 5 inch loaf pan.
  • Cream butter or margarine and sugar till light and fluffy. Add eggs and beat well. Mix together flour and baking soda; blend into creamed mixture. Fold in buttermilk, vanilla, mango puree, and chopped nuts. Pour batter into prepared pan.
  • Bake for 40 to 50 minutes, or until done.

Nutrition Facts : Calories 273.7 calories, Carbohydrate 32.7 g, Cholesterol 58.9 mg, Fat 14.6 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 7.2 g, Sodium 211.3 mg, Sugar 20 g

EASY MANGO CAKE



Easy Mango Cake image

A box cake modified to include fresh mango, topped with a homemade glaze. Serve with whipped cream for an easy, summery dessert!

Provided by SIOBANM

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h25m

Yield 12

Number Of Ingredients 10

1 ripe mango
1 (18.25 ounce) box yellow cake mix
3 eggs
½ cup water
¼ cup vegetable oil
2 tablespoons lime zest
1 tablespoon butter, melted
½ lime, juiced
1 tablespoon golden rum
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze.
  • Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely.
  • Combine butter, lime juice, about 1 tablespoon reserved juice from mango, and rum together in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.

Nutrition Facts : Calories 345.6 calories, Carbohydrate 57 g, Cholesterol 49.9 mg, Fat 11.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 308.2 mg, Sugar 41.1 g

CHUNKY FRESH MANGO CAKE



Chunky Fresh Mango Cake image

This delicious cake, a family favorite, originated years ago with a great-aunt who lived in Florida and had her own mango tree. It's a sweet, moist cake, with slightly crisp edges. -Allene Bary-Cooper, Wichita Falls, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup sugar
1/3 cup canola oil
1 large egg, room temperature
1/2 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 cup chopped peeled mango
1/4 cup chopped pecans
Optional: Confectioners' sugar and whipped topping

Steps:

  • In a small bowl, beat the sugar, oil and egg until well blended. In another bowl, combine the flour, baking powder, salt, cinnamon and nutmeg; gradually beat into sugar mixture and mix well. Fold in mango and pecans., Transfer to a greased 6-in. round baking pan. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Garnish with confectioners' sugar and whipped topping if desired.

Nutrition Facts : Calories 423 calories, Fat 26g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 241mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.

MANGO UPSIDE-DOWN CAKE



Mango Upside-Down Cake image

This mango cake is stunningly simple to make and perfect for when mangoes are in season. It's also relatively healthy as far as cakes go and not overly sweet. The cake is dense and perfect with tea or coffee. I use Alfonso mangoes, but any variety will do.

Provided by Diana Moutsopoulos

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

2 ripe mangoes, peeled and thinly sliced
⅔ cup white sugar
2 eggs, lightly beaten
½ cup plain Greek yogurt
½ cup sunflower seed oil
1 ⅓ cups all-purpose flour
⅓ cup unsweetened shredded coconut
1 ½ teaspoons baking powder

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Line an 8-inch square baking dish with parchment paper, leaving some overhanging on all sides.
  • Arrange mango slices in an overlapping pattern over the bottom of the prepared dish.
  • Combine sugar, eggs, yogurt, and oil in a large bowl and stir until smooth. Fold in flour, coconut, and baking powder until just combined. Spoon batter over the sliced mango, and spread evenly to the edges.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let the cake cool in the dish for 15 minutes before inverting onto a serving plate and carefully peeling off the parchment paper. Allow to cool completely before slicing.

Nutrition Facts : Calories 345.3 calories, Carbohydrate 40.7 g, Cholesterol 49.3 mg, Fat 18.9 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 4.6 g, Sodium 119.7 mg, Sugar 23.1 g

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