Mango Cake

I love mangoes!  I think it’s the Filipino in me that makes me love them so much, or maybe it’s the way that they taste.  I don’t know why I love them, I just do.

A few weeks ago I headed over to our local Mexican store for ingredients to make Arroz Con Pollo and while I was there I spotted a box of mangoes, so I bought the box.  I figured between the kids and I they would get devoured.  I was wrong.  By the end of the week I still had had 7 mangoes left from the box of 8.  I didn’t want them to go to waste, so I peeled, chopped and froze them.

What does one do with a freezer full on mango?! I decided to make a cake.


Anything that has 3 sticks of butter is worth eating to me.


According to the original recipe I was supposed to bake the cake in a 10 inch flute/bundt pan.  I surprisingly don’t own either one of those, so I made a layer cake.


Fresh whipped cream and mango was layered in between the cakes.


Mexican Mango Cake

very slightly adapted from:


1 1/2 cups or 3 sticks unsalted butter, at room temperature, plus more for greasing the pan
3 cups cake flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs
2 teaspoons vanilla extract
1 3/4 cups granulated sugar
2/3 cup buttermilk

2 cups chopped fresh or frozen and thawed mango
2 tablespoons water, plus extra, as needed
1 1/4 cup granulated sugar, plus extra, as needed
4 ounces cream cheese


Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch tube, Bundt pan or (2) 9 inch cake pans

Sift the flour, baking powder and salt into a large bowl. In another large bowl, using an electric mixer beat the 1 /12 cups of butter and sugar until light and fluffy. Add the eggs, beating well after each addition. In batches, add the flour mixture, alternating with the buttermilk and ending with the flour mixture.

Pour the batter into the prepared cake pan. Bake until the cake is golden and a cake tester inserted into the center comes out clean, about 45 to 50 minutes (for flute/bundt) 30 to 35 minutes (for 9 in. cake pans). Transfer the cake to a wire rack and cool completely in the pan. Invert the cake onto the wire rack, then put it on a cake plate or platter.

(Cooks Note: The cake can be prepared 1 day ahead. Cover tightly with plastic wrap and store at room temperature.)


Combine the mango, water, sugar cream cheese and tequila, if using, in a blender or food processor. Blend until smooth and thick, adding extra water, if needed. Taste and adjust the sweetness with extra sugar, if needed.

If using a bundt pan, spoon the mango topping evenly over the top of the cake.

If making a layer cake:
Even out the cake layers by using a serrated knife and cutting the top to make the cakes even. Take a fork and lightly pokes holes in the bottom layer of the cake (make sure not to go all the way through the cake).

Take half of the mango topping and pour over the top of the bottom layer of the cake. Then evenly spread homemade whipped cream (by mixing 1 cup heavy whipping cream, 2 tbl. sugar and 2 tsp. vanilla until soft peaks form).

Place the other cake on top with the cut side down and pour the other half of the mango mixture on top.




2 Responses to “Mango Cake”

  1. 1

    adrianne — August 24, 2011 @ 12:24 am

    Yellow mangoes? Or the reddish green ones?

    • Marisol replied: — August 25th, 2011 @ 6:49 pm

      I used reddish green ones.

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