Mango Cake Recipe

Name: Mango Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups mango puree; 1/2 cup butter; 1 1/2 cups brown sugar; 2 teaspoons bicarbonate of soda; 1/2 cup sultana; 1 cup plain flour; 1 cup self-raising flour; 1/2 teaspoon nutmeg; 2 teaspoons cinnamon; 1/2 cup mango, fresh and chopped

Servings: persons

1 1/2 cups mango puree
1/2 cup butter
1 1/2 cups brown sugar
2 teaspoons bicarbonate of soda
1/2 cup sultana
1 cup plain flour
1 cup self-raising flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1/2 cup mango, fresh and chopped

1
Skin and chop up enough mango flesh which can then be pureed in a blender to make 1/1/2 cups of mango puree.
2
Into a large saucepan place puree, butter and sugar, stir over a low heat until butter is melted.
3
Add bi-carb soda and sultanas, stir well and cool slightly.
4
Sift into the saucepan plain flour, self raising flour, nutmeg, cinnamon, and fresh chopped mango and mix well.
5
Pour into a greased and floured 20-23cm tin and bake for approximately 1 hour at 175 degrees Celsius.
6
Once cooked, allow cake to cool and ice with lemon icing.
7
Note: Sultanas can be substituted with currents or raisins; also about 1/2 cup of walnuts or almonds can be added.

814

kcal

Calories

Fat

147

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 10 ingredients. The key ingredients include: 1 1/2 cups mango puree, 1/2 cup butter, 1 1/2 cups brown sugar, 2 teaspoons bicarbonate of soda, and more.

Yes, Mango 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 Cake

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