Chunky Fresh Mango Cake Recipe
- 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
- 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.
1 slice: 423 calories, 26g fat (2g saturated fat), 53mg cholesterol, 241mg sodium, 46g carbohydrate (30g sugars, 2g fiber), 4g protein
Reviews for Chunky Fresh Mango Cake
"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."
"This is absolutely delicious!! I'm amazed how something so easy can taste so amazingly good. Bravo!!!!"
"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!"
"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."
"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."
"This is light and delicious! I took it to a tailgate and a dinner party, and it was a huge success!"
"Loved it! Tripled the recipe and made two 9 in cakes. Also left out the pecans and used pastry flour instead of all-purpose."
"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."
"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!"
"to answer your question, I'd make 3 batches, mix them together and divide between 2 9-inch pans and bake, perhaps for a little longer than stated for the 6" pans."
"It's yummy - not too sweet so the powdered sugar and or the whip cream is a good idea. I added a little coconut to it and that was fine too."
"I have a question, how would you increase this so it could be baked in a 9 inch cake pan. I don't have a 6 inch pan and don't have room for storage for more pans. If you have any idea how how this could be made so can fit standard size pans, please let me know."