This fluffy cake has a delightful mango pulp sweetener and a luscious texture. Amazing and so simple!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 1 ½ cups canned sweetened mango pulp
- 1 cup white sugar
- ½ cup margarine
- 2 medium eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons whole almonds, or as desired (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
- Beat mango pulp, sugar, margarine, and eggs together in a bowl using an electric mixer on medium speed until light and well mixed, 3 to 5 minutes.
- Sift flour, baking powder, and baking soda together in a bowl. Stir mango mixture into flour mixture just until batter is combined. Pour batter into the prepared baking dish.
- Bake in the preheated oven for 15 minutes. Gently press almonds into batter. Continue baking until a toothpick inserted in the middle comes out clean, about 20 minutes.
- The canned sweetened mango pulp is often called Kesar mango pulp.
Nutrition Facts
| Calories | 306 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 296 mg |
| Sugars | 20 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and delightfully moist! I replaced margarine with vegetable oil, so no ‘creaming’ required If you divide the mixture between 2 standards loaf tins it reduces cooking time by 5 mins.
I used fresh mangoes and butter to replace canned mango pulp and margarine. it turned out well! Love this simple recipe, thanks.
A fantastically moist and fluffy cake! It received the household’s high praise. Where I live, the tinned, sweetened mango pulp is called ‘alphonso mango’ and can be obtained in very large tins. I think the next time I make this, I will try a pineapple upsidedown cake with almonds instead of cherries. I have high hopes!
I used fresh pureed mangoes, this ade a really thick batter. I added extra sugar and milk to make it more normal cake batter thickness. Even with adding orange and almond extract it was on the bland side. since i didn;t have slivered almonds, I mixed almond flour with a little sugar to make a streusel-like crumb topping, it helps the flavor. But it is a nice moist, dense cake.
Easy recipe but took way longer to bake. Knowing that , I’d have dropped oven temp a bit as it browned too quickly. Won’t bother with this one again.
Moist and delish, it’s a keeper.
I made mango cake as per instructions…. everybody loved it in my family. Thank you!
I made this as instructed,,, it was quite good,,, not fluffy but very moist as most fruit based cakes are. flavor was very good, my wife really liked it… I used a fresh mango instead of the juices. added a honey glaze to top it off. I will continue to make this as my wife is a very big mango fan!!!!
I made this the first time exactly as instructed and found it moist but dense (butter/margarine was not creamed into sugar or mixture ). I made it the second time creaming the sugar and butter/marg first, then adding one egg at a time and mixing well between eggs, then adding the mango pulp with one mashed mango and a few dashes of cinnamon (because I had a mango on hand) added to pulp to equal 1 and 3/4 cup and adding the flour ingredients (sifted well together) last until just combined which is normally how a cake or loaf is done and found it to be far superior than the first instruction on this site. Now it has a four star rating and with cinnamon whipped cream (ice cream or frozen yogurt) it was five stars. I also want to try this again with a mango sauce of some sort to enhance the mango flavor and a bit of almond flavoring in batter to enhance the almonds on top.
08-03-16 ~ A nice cake that we liked, but our neighbors loved it. It is moist with a light flavor. I couldn’t find canned sweetened mango pulp, so I made my own. (3 mangos, 2 TB powered sugar, 1/4 cup milk – put all in blender until smooth). The sauce was incredible. Before serving, we poured the leftover sauce over the cake. The cake did go to an all new level of taste appeal.