Chunky Fresh Mango Cake Recipe
Chunky Fresh Mango Cake Recipe photo by Taste of Home

Chunky Fresh Mango Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 4 servings

Ingredients

  • 1/2 cup sugar
  • 1/3 cup canola oil
  • 1 egg
  • 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
  • Confectioners' sugar and whipped topping, optional

Nutritional Facts

1 serving (1 slice calculated without whipped topping) equals 423 calories, 26 g fat (2 g saturated fat), 53 mg cholesterol, 241 mg sodium, 46 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. 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.
  2. Transfer to a greased 6-in. round baking pan. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. Garnish with confectioners' sugar and whipped topping if desired. Yield: 4 servings.
Originally published as Chunky Fresh Mango Cake in Reminisce August/September 2009, p56

Nutritional Facts

1 serving (1 slice calculated without whipped topping) equals 423 calories, 26 g fat (2 g saturated fat), 53 mg cholesterol, 241 mg sodium, 46 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Chunky Fresh Mango Cake

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 23, 2014

awesome!!! i doubled the recipe to get a larger cake & baked it for about 45 minutes at 375. Baking time mostly depends on your oven. I just tested it every few minutes after 30 minutes.

MY REVIEW
Reviewed Sep. 24, 2012

This is light and delicious! I took it to a tailgate and a dinner party, and it was a huge success!

MY REVIEW
Reviewed Aug. 27, 2011

Loved it! Tripled the recipe and made two 9 in cakes. Also left out the pecans and used pastry flour instead of all-purpose.

MY REVIEW
Reviewed Oct. 8, 2010

I doubled the recipe and used an 8 in. cake pan. I served it without any icing, whipped cream or powdered sugar. Everyone liked it.

MY REVIEW
Reviewed Sep. 16, 2010

Surprisingly excellent! The recipe came at just the right time -- I already had a mango cubed in the fridge, waiting to be used or eaten. I made it last night, nixed the pecans because I didn't have any and baked it in my convection oven. In 10 minutes we were watching it cool on the wire rack. I dusted the confectioner's sugar on and wow! It was extremely moist, not too sweet, and the mangos were perfect. I'd make it again in a heartbeat!

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