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An easy and moist mango pound cake made with basic ingredients.

Moist Mango Pound Cake

This moist, mango pound cake needs nothing more than a dusting of confectioner's sugar to set off it's classic looks. With rich tropical mango taste, and subtle notes of coconut, this easy cake is an excellent dessert to keep in mind when you have a houseful of guests.

Summers mark the OFFICIAL Mango season and it will not be fare if we don't enjoy some delicious mango desserts. Isn't it?

Can you believe, this is my first seasonal cake recipe, on blog, this year? Even though I love baking and addicted to baking breads whole season, cakes and desserts always take a back seat. Even at thought of making something sweet, my "savory" mind redirects me to a different route! 

Perfect Baked Single Layer Mango Pound Cake | chefdehome.com

For similar reasons, cake I bake are often fruit cakes which need nothing more than dusting of powder sugar and a dollop of sweetened heavy cream, at the maximum! Such cakes can be served for an informal dessert course and are even great for tea-time snacking or a family brunch. 

I specially love the fact that I can simply wrap the leftovers in plastic wrap and savor a slice with tea next day. Trust me, on contrary to box-mix, or artificial flavored cakes....... fresh fruit based cakes taste even BETTER the next day. 

Moist Mango and Coconut Pound Cake | chefdehome.com

Pound cakes are mostly served dusted with powdered sugar. One reason, because these cakes are so rich and moist, that icing or frosting is not required!

To keep this cake rich and moist yet milk and cream free, I have used coconut milk instead of dairy cream. Whole-fat Coconut milk not just beautifully replace heavy cream, but also gives this cake a delicious coconut taste.  

PS: To make this cake fully dairy free, you have to replace butter with canola oil, coconut oil or cocoa butter.

Single Layer Moist Mango Pound Cake | chefdehome.com

Always Make from Scratch!

For an authentic homemade texture, I bake everything from scratch and always use unbleached all-purpose flour or gluten free nut-flours for baking breads and cakes. For home baking, I don't want that fine texture which is courtesy of extra fine-ground flours like cake flours. Trust me, more fine the flour is; more mess it creates in our body. 

I always have a container of all-purpose flour in pantry and I use it for almost everything. A good quality unbleached all-purpose flour is really good enough for most home baking. In-fact, while baking breads, I add a portion of Whole Wheat Flour to incorporate whole wheat nutrition into many baked goods.

One simple question to ask: Why are we baking at home? In my books, to keep it health-friendly, wholesome, and yet tasting good. In my honest opinion, if you need those fine, pure-white cakes, it is cheaper to buy one from store! But! Caution! It also comes laden with lots of unhealthy ingredients like - bleached extra-fine flours, corn syrup, artificial preservatives, and artificial flavor enhancers.


Moist and Rich Mango Pound Cake for Family | chefdehome.com

While baking a Pound Cake or any cake in general, a few things I always keep in mind:

1) Always use room temperature ingredients. (Never use fridge-cold ingredients, ever!)
2) Always make sure oven is well preheated.
3) Always measure ingredients properly.
4) Never over-bake the cake.
5) Don't over-mix the batter.
6) Don't remove cake from pan too early or too late.

And above all, always follow the recipe :)

Homemade Rich and Moist Coconut and Mango Pound Cake | chefdehome.com

Even though this is my first seasonal cake of the year...... I'm certain, my love for seasonal fruits and twisted classics have made to blog before.

Here are few of my favorites so far:

1. Coconut and Orange Marmalade Cake

2. Clementine Cake

3. Egg-less Mango Cake with Chocolate Glaze

Specially, if you are looking for an eggless cake, I highly recommend trying the Egg less Mango Cake with Chocolate Glaze. Try this recipe and you will be surprised - how moist, rich, and delicious an egg-less cake can be!

Homemade Rich and Moist Coconut and Mango Pound Cake | chefdehome.com

Don't wait friends! Weekend is finally here! Go get some mangoes, make Mango Pound Cake and enjoy with family!

Have a great weekend! -Savita 

It's Mango Season!!!

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Moist Mango Pound Cake

Moist Mango Pound Cake
Total Time Prep Time Cook Time Difficulty Easy Yields 7" Pound Cake Serves 8 Notes No. of servings depends on serving size!
Smart Swap Replace butter with coconut oil for a fully dairy-free Pound Cake

Ingredients

    Mango Pound Cake
  • 1/4 Cup Coconut milk  (use full fat milk, or if can't find, use heavy cream)
  • 1.5 Cup All-Purpose Flour  
  • 2-3 Mango  (or 3/4 cup Kesar Mango pulp. If using fresh mangoes, only use non-fibrous alfanso/kesar mangoes)
  • 3/4 Cup Sugar  
  • 1/4 tsp Salt  
  • 2 tbsp Canola Oil  
  • 1 tsp Coconut Extract  (if can't find, use vanilla extract)
  • 3/4 Cup Unsalted Butter  (at room temprature)
  • 2 Egg(s)  (large eggs, at room temprature)
  • 1/2 tsp Baking Soda  
  • 1/2 tsp Baking Powder  
  • Toppings
  • Mango  (fresh, diced)
  • Powdered Sugar  (for dusting)

Directions

Hide Step Photos
  • Step for Recipe - Moist Mango Pound Cake
    1. Pre-Prep - Preheat oven to 325 degree F. Prepare a 7 inch round pan (or square pan) with butter and flour. Rub the interior of pan with butter, then add flour and swirl it around to make a coating. Set aside. Also, peel mangoes, and using food processor puree the pulp to yield about 3/4 cup puree. (add 1-2 tbsp water if puree looks too thick or lumpy. It should be smooth like pancake batter. Not runny or too thick )
    Step for Recipe - Moist Mango Pound Cake
    2. Using a hand mixer or stand mixer, cream together room temperature butter and sugar until pale yellow in color.
  • Step for Recipe - Moist Mango Pound Cake
    3. Batter should be creamy, pale yellow and not gritty (sugar fully dissolved)
    Step for Recipe - Moist Mango Pound Cake
    4. With mixer running at low add 2 eggs (one at a time), blending well after adding each egg. Also add coconut extract, coconut milk, oil, and 1/2 cup mango while mixing. Mix on medium for good 4 minutes or until mixture has good volume, and is creamy.
    Additional Notes
    Make sure you use good quality ripe mangoes like you get in Indian stores. Please don't use white, low-sweet mangoes. Those won't make good cake.
  • Step for Recipe - Moist Mango Pound Cake
    5. In a bowl, add flour, salt, baking powder, and baking soda and sift together. Add 2 batch flour to wet mixture, 1/3 at a time, and fold with rubber spatula after every addition. Then add remaining 1/4 cup mango puree, last batch of flour and fold in.
    Step for Recipe - Moist Mango Pound Cake
    6. Don't over mix. Just use gentle strokes until dry flour is moistened.
    Additional Notes
    Over-mix will make cake very dry. So use gentle few strokes.
  • Step for Recipe - Moist Mango Pound Cake
    7. Transfer batter to baking pan and bake for 65-70 minutes or until cake is golden brown and tooth pick inserted in the center comes out clean.
    Step for Recipe - Moist Mango Pound Cake
    8. Leave the cake on kitchen counter for 5 minutes.
  • Step for Recipe - Moist Mango Pound Cake
    9. Then loosen the edges with knife and flip the cake on cooling rack. Cool the cake completely before slicing.
Savita's Notes:

For personal preference, I have kept this mango cake very lite sweet. You can add 1/4 cup more sugar if you like sweeter cakes.

If can't find fresh mangoes, you can also use frozen mango puree. Thaw it fully before using.

Please follow this link to view video : Mango Pound Cake Video

© Chef De Home. All contents and images are copyright protected. Please do not use content/images without prior permission. If you want to use recipe instructions, re-write the recipe in your own words, and link back to this post with credit to ChefDeHome for the Recipe Origin.

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87 comment(s)

  1. I am about to try this recipe. I had one query. Can I use a regular hand whisk to mix all the ingredients instead of an electric one? We are in the middle of moving and tomorrow is my husbands birthday, hence the query!

    I fear hand whisk will need lot more time. For consistency, check my video from notes and see how batter looks. I would whisk eggs with suagr until creamy and sugar full dissolved. I hope it helps.
  2. Hi Savita, I don't have a 7 inch cake pan on hand. Do you think this recipe will still work with a 9 inch cake pan?

    Hi Carolyn, It should work fine in 9". If you look at my mango cake video, I used same batter in 9" spring foam pan. I hope it helps.
  3. Hi Savita, this cake is delicious - - coconut and mango taste was subtle but distinct. I used coconut oil instead of canola and added 1/4 cup sugar as you've suggested to bring forth the mango taste. However, my cake turned out wet at the bottom, even though i followed directions. I creamed the sugar and butter till light and fluffy, about 4 minutes, and added the eggs one by one, about 30 seconds each, then added the liquid ingredients, mixing for 4 mins. Where did i go wrong?

    Hi Peck, only thing I can think of is temperature - did the ingredient you use - eggs specially were at room temperature? Also, I shared a video of making this mango cake. Please view the video to see if things looked the way (consistency wise) as shown in video. thanks for sharing your experience.
  4. Done baking this cake... so delicious..!! Moist and spongy... but the funny thing is, the cake taste like banana cake rather than mango cake..
  5. Hi Savita, I have a big can of beautiful kesar mango pulp that I want to use as much as I can in this cake to maximise flavour. My questions are- Can I use tinned pulp instead of fresh mango? Can I substitute other wet ingredients like the coconut milk to get more flavour of the mango? I could then maybe use a frosting or filling of thick coconut cream. What do you think? Thanks for sharing!

    Hi Radhika, tinned mango puree works perfect for this cake So go for it. Regarding coconut milk, you can substitute wet ingredients with others but baking temperature and dry ingredients should be adjusted accordingly. If you watch my video, you will know what consistency of batter I have. Feel free to use any frosting you like. I hope it helps.
  6. The best mango cake recipe so far. Made additional frosting and garnish using fresh mango. Tasted awesome. Reviews from family and friends were positive...

    Hi Devan, I'm gad you enjoyed Mango Cake.
  7. My cake is in the oven as I write,reviews were encourage g and helpful.Hope it turns out well,I'm sending for iftari to a friend.
  8. can i use whole milk instead of the coconut milk?

    Hi Laura, I often use heavy cream instead of coconut milk but I think whole milk should be just fine. I would not use fridge cold milk but at room temperature. I hope it helps.
  9. Hi. Thanks for the recipe. Tried it right now, the cake rose quite well but suddenly went flat while in the oven. I had reduced the temperature as I did not want the top to be too brown. Would you have any idea why it happened? Sorry to trouble you like this

    Hi Aarti, i think, if cake rose quickly it means temp was very high when it went in. I'm not sure if you will still have it in oven but covering top with aluminum foil can prevent cake from getting brown before it's fully cooked. I hope it helps. if your oven gets consistently higher in temperature then try pre heating it at a lower setting by say 25 degrees Fahrenhiet.
  10. Absolutely loved this Mango cake recipe. It's a keeper! Sprinkled grated coconut on top for the added coconut flavor. Looking forward to trying the other recipes on your site.

    Hi Manisha, I'm glad you enjoyed Mango Cake. Indeed, this recipe always makes me happy too. Thanks for leaving such sweet feedback!
  11. I made my mango cake with ur recipe... Whipped d butter n sugar till the mixture became fluffy and white... Took around 5 mins of beating wid electric mixer... And also followedur other tips.. It came out perfect... Nice spongy.. N perfectly sweet... I replaced the coconut cream with mango pulp... Will serveit with nice whipped icing. Thanks a ton!

    I'm glad you followed the recipe and so happy that you enjoyed the cake. Thanks for sharing your feedback. -Savita
  12. Hi Savita, I made this cake for my daughter's birthday and it was a hit! However we felt that the mango flavour was quite mild. I want to make the cake again, but am worried that if I increase the amount of mango puree it will make the cake dense and heavy? What do you suggest?

    Hi Anupama, I'm glad your family enjoyed mango cake. Regarding mango flavor, in my humble opinion, the fresh fruit cakes can't get high fruit flavor because it is natural and without artificial flavors. I don't recommend changing the amount of mango puree because like you said, it will leave cake uncooked in middle. If you add more flour to compensate, that will mean a larger cake, not more mango flavor. That being said, try one of these for more mango flavor: 1) Replace coconut milk with mango puree. Use mango extract or use a store bought mango nectar instead of mango puree. 2) Add little more sugar because this will bring out flavor of mangoes better. 3) The simplest I do is, fold a cup of mango puree and some small diced mangoes in whipped sweet cream. Slice cake in half, layer sweetened mango cream in middle and on top. This will add flavor of fresh fruit and will enhance the overall mango taste. I hope it helps.
  13. Hello, Thanks for sharing! It looks great. What kind of mango puree did you use for the recipe? Thanks

    Hi Rejena, thanks! I use kesar's mango puree for this recipe. You can also use Mango nector available in most stores. I hope it helps.
  14. Just made this over the weekend and everyone loved it. I used gluten free flour and used a bit more mango than the recipe called for as my gluten free flour blend consists mostly of rice flour. The texture was perfect and it was very moist as well. My husband is gluten and dairy intolerant and it's so difficult to find good dessert recipes. Thanks for sharing this recipe.

    Really good bake, Meem! I love how you transformed this mango cake to a gluten free version. I must try it soon. thanks for taking time write.
  15. Whoops! It was a lime glaze I added, not lemon. Best. a.
  16. Hi Savita, this recipe came out perfectly! It was light, moist and got better with each day. I did reduce the sugar to about 1/3 cup, as I find Kesar mango puree very sweet already and was adding a lemon glaze instead of the powdered sugar. The glaze complemented it beautifully. Thank you :)

    Hi Andi, I totally missed your feedback. I'm really glad you enjoyed the mango cake. Thanks for taking time to share your version. Lemon glaze sounds delicious!
  17. Loved it. Ran outta butter and had to use coconut oil, so it was half half. SOOOOO Delicious.

    Hi Andrea, I'm glad you enjoyed the cake! Honestly, I wanted to make this cake with coconut oil initially... Now, I think I have to try it soon. thanks for sharing wonderful feedback.
  18. Hi Savita, can I replace Canola oil with Vegetable Oil?

    Hi Amira, you can replace canola for vegetable oil. As long as oil is neutral and will not leave it's taste in cake, it can be used.
  19. Made this earlier - YUMMY! Great recipe and easily veganised too - I replaced the eggs with flax eggs and butter with vegan margarine - and voila! Gorgeous, delicate cake with a beautiful subtle mango flavour. I did cut back on the sugar a little and will attempt replacing it altogether next time.

    Huda, I'm glad you enjoyed the cake. Thanks for taking time to provide feedback. I'm loving the veganised version of cake you shared. Specially flex eggs sound really interesting.
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