Mango Cake Recipe

Name: Mango Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups peeled and mashed ripe mangoes; 2 cups sugar; 2 eggs; 2 cups all-purpose flour; 2 teaspoons baking soda; 1 cup chopped pecans or 1 cup walnuts; 1 teaspoon vanilla extract; 4 ounces cream cheese, softened; 1/4 cup butter or 1/4 cup margarine, softened; 2 1/4 cups sifted powdered sugar; 1 teaspoon vanilla extract

Servings: persons

2 1/2 cups peeled and mashed ripe mangoes
2 cups sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 cup chopped pecans or 1 cup walnuts
1 teaspoon vanilla extract
4 ounces cream cheese, softened
1/4 cup butter or 1/4 cup margarine, softened
2 1/4 cups sifted powdered sugar
1 teaspoon vanilla extract

1
In a mixing bowl, add the first 3 ingredients; stir to combine.
2
Add in the flour, baking soda, pecans, and 1 teaspoon vanilla; stir to combine.
3
Pour batter into a greased and floured 13x9 inch baking pan.
4
Bake in a 350u00b0 oven for 35-40 minutes or until pick comes out clean; let cool.
5
In another mixing bowl, combine the remaining ingredients; stir to mix well.
6
Spread over the cake.
7
Cut into squares and serve.

1425

kcal

Calories

Fat

242

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: 2 1/2 cups peeled and mashed ripe mangoes, 2 cups sugar, 2 eggs, 2 cups all-purpose flour, 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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