This mango cake recipe is fantastic and simple, and it turned out even better than I had anticipated. I believe what makes this cake so moist and delectable is the combination of Greek yogurt, butter, and olive oil. It works well with mangoes that are overripe or even those that aren’t as sweet as you had planned.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 9-inch cake |
Ingredients
- 1 cup white sugar
- ¼ cup unsalted butter, softened
- ¼ cup olive oil
- 1 medium egg
- 1 tablespoon brandy
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup Greek yogurt
- ½ cup milk
- 2 medium mangoes, peeled and diced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
- Beat sugar, butter, and olive oil together in a large bowl until light and fluffy, 3 to 5 minutes. Mix in egg and brandy.
- Combine flour, baking powder, baking soda, salt, and cinnamon in a separate bowl. Mix flour mixture into the wet ingredients alternately with yogurt and milk, stirring just until combined. Gently fold in mango. Spread into the prepared pan; batter will be thick.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
- You can use 1 cup buttermilk in place of the yogurt and milk. Sour cream would also work in place of the yogurt.
- I use Alfonso (also called “champagne”) mangoes. You don’t have to use Alfonsos, but I do prefer them for sweetness and flavor.
Nutrition Facts
| Calories | 394 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 317 mg |
| Sugars | 34 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is easy and refreshing. Mango flavor always reminds me of summer even though I made this in early April. I reduced the sugar to 3/4 cup because I was making it for diabetics but made no other changes. Lovely dessert. Half of the 9″ cake served 6 adults.
This sounds great, I just wonder whether topping it with mango cream cheese frosting would make it super special. I would use mango extract or hround freeze dried mangoes or both.