Bahar: Very simple recipe for a tasty and moist cake. You can replace mangoes with bananas or use a mixture of both (e.g. half mango half banana) for different variations or based on what you have available in your kitchen. Serve plain or with whipped cream.
1. Grease and flour one 8 or 9 inch tube pan (you may also use a 9x5 inch loaf pan).
2. Preheat oven to 350 degrees F.
3. Sift the flour, baking soda, salt, and baking powder together, set aside.
4. In a large bowl, cream butter and sugar (beat on high speed for about 5 minutes). Mix in the eggs, one at time and beat well after each addition. Stir in the vanilla.
5. Gently mix in flour mixture in 3 additions alternately with the cream (or milk), starting and ending with the flour mixture (either use whisk or set the beater on low). Gently mix in the mashed mangoes.
6. Pour batter into the prepared pan. Bake in preheated oven for about an hour or until a toothpick inserted in the middle comes out clean. Do not open oven door in the first 40 minutes. Let cool in pan for 10 minutes. Turn out onto a wire rack and cool completely.
*You can replace mangoes with bananas or use a mixture of both. I usually use 2 ripe mangoes and 1 ripe banana.
I've been looking for mango cake recipe & found this one & looks so easy to make, so Ithought I'll give it a try - it turned out that after I took it out of the oven, the cake flattened after it's cool.
Hi Merlie. What do you mean by the cake flattened? Did it go back to the same size it was as a better? This cake is a variation of pound cake and is not supposed to be very airy and fluffy. It has to be slightly larger in volume than it was as a batter. Also make sure that you do not open the oven door in the first 40 minute or so, otherwise it may not rise properly.
That is very strange. Cynthia, did your cake also flattened after it reached room temperature, like what Merlie said? and to what extend did it flatten? out of curiousity, did you use tube pan or loaf pan?
Lata, Guest
2009 Jun 15
I tried the recipe and even after 1 hr 20 minutes it was not fully cooked.I used a bundt pan....was disappointing, since I followed the recipe diligently !
I like your recipe and will try it. whether it is easy to do. I never modify the mango as ingredients for making cakes. the recipe came from my grandmother and mother. maybe you also want to comment on it at mothercakerecipes.blogspot.com. thank you very much
Henry, Guest from: Canada
2010 Jun 26
The recipe sounds good, for the folks whose Cakes flattened, one simple way to get around that is to separate the egg Yellow from the White before mixing. Add the Yolk to the sugar and butter batter and then last thing after adding the Mango is fold in the Egg white. Your cake will surely stay up and not flatten.
Hi Zareen. You can replace the whipping cream with the same amount of milk (1/2 cup) to have a healthier version. If you want to keep the level of fat the same, then you need to add some more butter; so replace the whipping cream with 1/3 cup milk + 1/6 cup melted butter.
Edric Gondo, Guest from: Africa
2010 Nov 02
Oo... Nice cake.. I will try to cook this cake... Thx for The recipe... I'm a student but my teacher ask me to find and cook a healthy cake...
Shelly, Guest from: Hamilton Ontario
2011 Feb 24
This recipe is terrible. I followed the instructions perfectly and baked it in a loaf pan. Only used two mangos and one banana. The cake was not done after 1 hr and 45 min. It was really greasy and it sunk down about 2 inches in the pan. After cooling in the pan for 10 min I tried to put on a rack to cool the cake broke in half and was all mushy and yukky inside. I wasted all of my ingredients and time because it ended up in the green recycle bin. I think you need to test your recpices.
Madhu, Guest from: India
2011 Aug 05
I don't know why you are giving her such a hard time coz your cakes flattened. I made it 2 days ago in a bundt pan & it came out perfect. So I'm sure there is something that you guys are not doing correctly. Follow the recipe. Thanks Bahar for this awesome cake.
