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

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4.5 14 13
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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


  • 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 slice: 423 calories, 26g fat (2g saturated fat), 53mg cholesterol, 241mg sodium, 46g carbohydrate (30g sugars, 2g fiber), 4g protein.


  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

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Dalilha User ID: 9139643 264592
Reviewed Apr. 12, 2017

"I replaced canola oil with olive oil for the cake. And the top of the cake burnt. Could you tell me why that happened?"

member16 User ID: 8840704 250155
Reviewed Jul. 6, 2016

"I made this cake yesterday. I doubled the recipe and baked it in a 9 inch pan for 35 minutes. Most likely will make again. Very good."

kimspacc User ID: 1340117 246898
Reviewed Apr. 10, 2016


dbrosine User ID: 7324988 245999
Reviewed Mar. 25, 2016

"This is absolutely delicious!! I'm amazed how something so easy can taste so amazingly good. Bravo!!!!"

sparksofember User ID: 8657665 239155
Reviewed Dec. 10, 2015

"Loved this cake and it was a huge hit at the Christmas party. I followed the recipe except used applesauce instead of oil and added maybe an extra half-cup of mangoes. It filled my 8-inch pan most of the way (I was nervous it would overflow but it didn't) and took about 45 minutes to bake. Tastes kind of like a light, moist fruitcake - I think this is joining my annual Christmas menu!"

ohare125 User ID: 4852006 231677
Reviewed Aug. 24, 2015

"I live in Florida and I was trying to figure out what to do with all the mangoes that come into season besides mango salsa. This cake is absolutely one of the best I've ever tasted. My family agrees. I double this recipe for one cake and quadruple it for two (plus a little extra for muffins.) I also put in double the amount of mango since I have so many but it's not necessary. It seems to me that this recipe would be wonderful with peaches also."

kano2626 User ID: 6343320 210487
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."

mddillmo User ID: 6884585 179636
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!"

DarkestDay User ID: 6147642 143200
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."

sunflowergwen User ID: 3791504 119965
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."

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