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Chunky Fresh Mango Cake Recipe

Chunky Fresh Mango Cake Recipe

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 YIELD: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


  • 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 in 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.

Nutritional Facts

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

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CakenGifts.in26 User ID: 9169598 269304
Reviewed Jul. 11, 2017

"Wow!! Very Awesome Mango cake recipe. Very Good, I will probably make again. Really this cake recipe is very helpful for everyone. Thanks for sharing this nice cake recipe."

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."

jcorkren User ID: 5006999 210486
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!"

murphsandy User ID: 1233162 182649
Reviewed Sep. 15, 2010

"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."

teacherre User ID: 4687962 182648
Reviewed Sep. 15, 2010

"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."

meanmary5 User ID: 5028997 182646
Reviewed Sep. 15, 2010

"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."

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