Sweet, Soft, Simple – Mango Cake!

Dear Reader,

Baking with mangos is surprisingly unpopular on cooking websites. These sweet tropical fruits are seemingly reserved for sorbets, ice creams, and puddings. Having a ripe mango in the kitchen and a desire to make a baked good, I ignored the advice of the internet and embarked on a near fruitless search to find the perfect mango cake recipe. I found a very good recipe, however, it was not exactly what I was looking for, so I took this “Chunky Fresh Mango Cake” recipe and made it my own to share with you.

Cake Ingredients	Glaze Ingredient
1/2 cup maple syrup (sugar is a fine substitute, but if using sugar, increase olive oil to 1/3 cup)	3-4 tablespoons of plain Greek Yogurt (any fat content is fine) I used 0% fat which produced a thin (tasty!) glaze
1/4 cup vegetable oil	1/2 teaspoon pure vanilla extract
1 egg	2 cups confectioner’s sugar
1/2 cup all-purpose flour	OPTIONAL: Caramel sauce
3/4 teaspoon baking powder
1/4 teaspoon of salt
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
1 mango chopped into tiny cubes (about 3/4 cup)
1/4 cup chopped pecans

Instructions

• In a medium bowl, mix the sugar, oil and egg until combined.
• Add in the flour, baking powder, salt, cinnamon and nutmeg.
• Add in finely sliced/ cubed mango pieces and crushed pecans
  • Save a few cubes to put on top if interested!
• Transfer to a greased 6 or 8-in. round baking pan.
• Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
• Flip cake upside down out of the pan, so the flat side is on top and let cool
• Make glaze by mixing yogurt, vanilla, and confectioner’s sugar in medium bowl by hand until combined.
• Let the cake cool for 5 to 10 mins before spreading or drizzling glaze on top
• Optional: drizzle warm caramel sauce (15 seconds in the microwave) on top of glaze and add extra mango pieces as desired

This is a super simple recipe and I encourage anyone with a spare mango to give it a try.

Bon appétit!

Love,

Raven