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Chunky Fresh Mango Cake

 Chunky Fresh Mango Cake
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
4 ServingsPrep: 20 min. Bake: 30 min. + cooling


  • 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


  • 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.
  • 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.
  • Garnish with confectioners' sugar and whipped topping if desired.
  • Yield: 4 servings.

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Chunky Fresh Mango Cake (continued)

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.