Moist Mango Pound Cake
An easy and moist mango pound cake made with basic ingredients.
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!
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.
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.
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.
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 :)
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
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!
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
Moist Mango Pound Cake
This is how you make Mango Pound Cake. Cake bakes incredibly moist with delicious flavor of mango and coconut. Serve as Snack or Dessert.
It's Mango Season!!!
Moist Mango Pound Cakereviews) (19
IngredientsMango 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 )2. Using a hand mixer or stand mixer, cream together room temperature butter and sugar until pale yellow in color.
3. Batter should be creamy, pale yellow and not gritty (sugar fully dissolved)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.
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.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.
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.8. Leave the cake on kitchen counter for 5 minutes.
- 9. Then loosen the edges with knife and flip the cake on cooling rack. Cool the cake completely before slicing.
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 view video above the recipe or follow this link to view video : Mango Pound Cake Video
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Leave a Message:
Did you try the recipe? Do you have feedback or a question? Leave a message below.
JessicaI get nothing but compliments on this cake every time I make it. I've also used other fruit pulps like guava and passion fruit. They all turn out great!
SabinaAbsolutely delicious! Great recipe thanks! I doubled the quantity and baked it in a Bundt pan and it came out perfectly!
Lakshmi SubramanianHi, What would be the time for baking if I made cupcakes out of this recipe. and Will they come out the same as the regular cake. Thanks.
Malini SubramanianDear Savita, you will not believe how many times I have made this cake in my home and every time, I am left with only crumbs to taste! It just disappears. My family and friends have grown fond of this cake. I cannot thank you enough for this recipe. Bless you dear for your creativity and innovative thinking. Thank you.
SavitaThanks Malini, I appreciate the sweet feedback.
AnitaThe cake tasted just superb...so moist and the mango flavor is just wow...thank you so much for this yummy recipe..
SavitaThanks for letting me know. I'm happy to share.
BhuvanaHi, I tried this once, came out yum, thank you, can I double the quantities to get a bigger cake.
SavitaI recommend bake two cakes instead of doubling the quantity as that will yield consistent cakes.
Tina MaI just made it tonight. It was moist but the mango favor was not there! But it was tasty!
SavitaFlavor of mango (specially when using fresh pulp) will be very subtle. To enhance flavor use store-bought puree or use mango essence.
EstherHi, if I replace butter with oil, do I use 3/4 cup of oil too? Thank you so much!
SavitaI don't recommend using all oil for this recipe. For right texture, this cake needs butter.
AditiVery interesting cake. I would like to try this but mango is not in season and I can only find sweetened canned mango pulp. Can I use it? If so, then how much quantity of sugar I will have to reduce? Please suggest.
SavitaHi Aditi, you can use mango pulp. But I don't recommend to reduce the sugar as store bought pulp is as tart as it is sweet. If I skip sugar, the flavor of cake will not be same. So use pulp but use sugar as well. I hope it helps.
Suja NairLoved the recipe. Turned out very tasty 😋
RajneeshVery good recipe. I am going to try it today and shall share my results . Thank you so much .
KhushbooHi Savita, the recipe worked for me and the cake was moist with a good texture. The decoration was perfect with sugar dusting. However, I am wondering how to increase the mango flavor. I used frozen pulp and after it was thawed it came down to 1 cup of mango puree. Is frozen amount different than the fresh mango puree amount that you have mentioned above in the recipe?
SavitaHi Khushboo, this mango cake gets subtle flavor of mango not pronounced flavor like you get when eating a ripe mango. That said, quantity of frozen purée should be same as fresh unless it was diluted puree (has added water content). But I should mention that fresh purée will give you better flavor than frozen. You can also enhance flavor by using Mango Essence, and/or layer cake with mango-cream. Whip cold heavy cream until soft peaks form, next gently fold in 1/2 cup mango puree. Slice cake in half and layer mango-cream. This will make cake extra creamy, also extra boost of mango flavor. I hope it helps.
Donna WongHi Savita, thanks for sharing your delicious recipe. The cake came out great! I didnt have a 7 inch cake pan so I used what I have 8 inch and it worked.
NSCan I use regular milk if I don't have coconut milk?
SavitaI have never used regular milk for this recipe. If not coconut milk, I recommend use heavy cream.
SSCan this be baked in a bundt pan?
Paula YorkstonI plan to make this cake in the next day or so with a lovely ripe mango. I wonder if its possible to freeze the cake once baked. As theres only 2 of us at home, I wouldnt want it to go to waste!
SavitaI never get chance to freeze this but should be fine. I would wrap in plastic wrap or place cooled down cake in sealable bag. Sliced will be better to enjoy a portion instead of thawing the whole cake.
SamHave made this several times now, its our tradition to pack this with us for our weekend vacation trips. I havent had the chance to use good quality mango yet (I just thaw diced mangos from the freezer section and puree them) since it hasnt been in season and it still comes out good! Excited to try it once mango is in season where I live.
SavitaSuch a sweet compliment, Sam. Thank you. I’m glad to hear you enjoying this recipe so much. I can tell you that if you can find ripe alfansoo mangoes, this cake will be more phenomenal.
SandraVery tasty! Did not have coconut extract, so used vanilla as suggested. We served it with whipped cream and it was quickly eaten!
KerryHello Savita, I absolutely LOVE this pound cake. Q, Can I modify this recipe to make it a pistachio pound cake? What would be a good substitute for the 3/4 C mango purée? Thanks, Kerry
SavitaHi Kerry, thanks for sweet feedback. I’m glad you love this Pound Cake. I have not tried but any moist fruit puree is good substitute for mango puree. E.g Apple Sauce, Pureed canned pineapple. I hope this answers your question. Feel free to ask any other questions you have. If I have more thoughts on this, will share here again.