Mango Bread (Really Cake) Recipe

Name: Mango Bread (Really Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup oil; 1/2 cup butter, melted; 1 1/2 cups sugar; 3 eggs; 2 cups mangoes, mashed (can be varied with banana or other fruits); 2 cups flour; 2 teaspoons cinnamon (more if you like); 2 teaspoons baking soda; 1/2 teaspoon salt; Optional; 1/2 cup nuts, chopped (or raisins, craisins, cranberries, coconut or ??)

Servings: persons

1/2 cup oil
1/2 cup butter, melted
1 1/2 cups sugar
3 eggs
2 cups mangoes, mashed (can be varied with banana or other fruits)
2 cups flour
2 teaspoons cinnamon (more if you like)
2 teaspoons baking soda
1/2 teaspoon salt
Optional
1/2 cup nuts, chopped (or raisins, craisins, cranberries, coconut or ??)

1
Preheat oven to 350.
2
If not using silicone pan, grease and lightly flour 9x9 or bundt cake pan.
3
Cream together oil, butter and sugar.
4
Add eggs, mashed mango and vanilla.
5
In another bowl, mix flour, cinnamon, baking soda and salt.
6
Stir dry into wet. Let sit 10 minutes.
7
Fill pan a little more than half way. If there is extra, make a mini loaf or muffins.
8
Bake 40 minutes. Test by pressing center. f it springs back it is done. Mini loaves and muffins will take less time.

1163

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup oil, 1/2 cup butter, melted, 1 1/2 cups sugar, 3 eggs, and more.

Yes, Mango Bread (Really Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mango Bread (Really Cake)

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