Name: Easy mango cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1.5 cup all purpose flour; 1 tsp baking powder; ½ teaspoon baking soda; ½ cup soft butter or margarin; ½ cup granulated sugar; ½ cup mango purée (unsweetened); 2 large or 3 small eggs, at room temperature; 1 tsp vanilla extract; Ingredients for Cream Cheese Frosting:; 250g pack cream cheese, softened; 1 cup icing sugar; 1 tsp vanilla extract; ½ cup mango purée

Easy mango cake

4 Jun 2023

by Dinna

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Background

This easy mango cake is for those occasions when we need to make something yummy that looks good too. You can use plant-based cream cheese for a dairy-free version. The cake is moist, so it keeps well for 2-3 days. You can use tinned mango purée (but it’s normally sweetened, so adjust the sugar in the recipe) or just blend the flesh of two ripe mangos in a food processor. This cake is perfect for an afternoon tea party, or for special occasions, such as anniversaries, birthdays, Mother’s day, Valentine’s day etc - do use novelty baking tins or silicon pans according to the occasion!

Ingredients

1.5 cup all purpose flour
1 tsp baking powder
½ teaspoon baking soda
½ cup soft butter or margarin
½ cup granulated sugar
½ cup mango purée (unsweetened)
2 large or 3 small eggs, at room temperature
1 tsp vanilla extract
Ingredients for Cream Cheese Frosting:
250g pack cream cheese, softened
1 cup icing sugar
1 tsp vanilla extract
½ cup mango purée

Instructions

Grease and line a cake tin with baking paper (not needed if tin/pan is silicon). Preheat the oven to 170°C.
Sift the flour, baking powder, baking soda & bicarb into a bowl.
Beat the butter or margarin until it becomes pale & fluffy. Add the sugar and continue to beat until it has combined.
Add the eggs, one at a time and beat between additions for a few seconds.
Add the mango purée and vanilla extract and combine well.
Add the flour mixture gradually, folding it in gently as you go. Don’t over-mix the batter!
Transfer the batter into the prepared cake tin and bake for about 40-45 minutes or until the skewer inserted comes out clean.
Cool the cake in the tin for about 10 minutes, then carefully transfer it to a rack. Let the cake cool completely.
Meanwhile, make the frosting:
Mix the mango purée with the icing sugar, then set aside half of it.
Mix the other half with the cream cheese and vanilla, then beat it until it’s light and fluffy. You can add a drop of lemon or lime juice. Add more sugar, if it’s not sweet enough.
Cut the cake in half horizontally, and spread the cream cheese on top of the cut sides. Sandwich them together, cut sides facing each other. Spread the remaining cream cheese frosting over the cake - fully or partially, according to your liking.
Using the remaining mango purée, decorate the cake, by adding dots, criss-cross lines, words, shapes, motives etc.