mango cake with mango and cream cheese frosting

mango cake with a mango cream cheese frosting

This is the perfect cake to whip up when mangoes are in season and plentiful.

chopped pecans sprinkled on a creamy tropical frosting

I have made this cake a few times and simply love it. It comes from a fantastic South African baking book “Home Bakes’ by Carolie de Koster. Sponsored by Golden cloud and published by Lannice Snyman, its jam packed with traditional and classic recipes from savoury to sweet. Its the perferct springboard from which to play around with flavours and variations.

This is one recipe which I have not changed in anyway, I feel its perfect as it is.  I have made it adding passion fruit, and turning  it into cupcakes, but they didn’t rise as well as expected. So we stick with it as a cake.

After baking so many cupcakes over the last 3 years, I find a big cake quite a novelty and screams ‘tea party!”.

This is what you need to make this cake:

  • 4 eggs (separated)
  • 125gm butter
  • 125gm caster sugar
  • 5ml vanilla extract
  • 125gm caster sugar (a second measure)
  • 250ml mango puree (1 large) plus 30ml / 2Tbs for the frosting
  • 250gm (2 cups) flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 50gm chopped pecan nuts
  • pinch of salt

Frosting: (I changed this to make more and include cream cheese)

  • 2 cups icing sugar
  • 50gm cream cheese
  • 50gm butter
  • 1 tsp lemon juice
  • 30ml / 2 Tbs mango puree
  • chopped pecan nuts to decorate

How to make:

  • Preheat the oven to 170 C and grease / spray a ring cake pan
  • separate the eggs and beat the whites until stiff peaks. Slowly add the first measure of caster sugar to make a meringue
  • in a second bowl beat the second measure of sugar with the butter until creamy (about 3 minutes). Add the egg yolk, vanilla and the mango puree and beat well (it doesn’t matter if it splits)
  • sift the flour, baking powder, cinnamon and salt and add this to the wet mix and briefly mix until just combined.  Do not over mix
  • fold in the chopped pecan nuts and meringue mix by hand and then empty into the cake tin
  • bake for 50 – 60 minutes until done and a cake tester comes out clean
  • allow to cool for about 10 minutes and then empty onto a cooling rack to cool completely
  • to make the icing beat all the ingredients until fluffy and decorate the cake when its cooled

This cake is light and not too sweet. The cinnamon gives it warmth and the nuts a fabulous crunchy texture and flavour.

Ps: you could use tinned mangoes, but reduce the first measure of caster sugar to 75gms (half).

mango cake

perfect with a cup of tea

soft and fluffy, silky and sweet

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10 Responses to mango cake with mango and cream cheese frosting

  1. Colleen April 7, 2011 at 8:24 pm #

    Oh my! Get thee behind me haha! ANOTHER cake to bake for my birthday!! Now the nemesis and the mango are both on my baking list for this year. Thank you for sharing Sam xx

  2. Sam April 7, 2011 at 8:27 pm #

    Have a big party Colleen. Nemesis is the best!

  3. Marisa April 8, 2011 at 8:52 am #

    I love the sunny interior of that cake! I’ll have to make this as I’m a beeeeeeeeeeeg fan of the tropical sweet taste of mangoes.

  4. Sam April 8, 2011 at 4:54 pm #

    Thanks Marisa. I love pureed mango, with fat free vanilla yoghurt and a splash of milk to make a delicious smoothy.

  5. kadirecipes April 12, 2011 at 4:13 am #

    Yes you are right when you say this is the perfect cake ………….. It’s look so yummy and big fan of mangoes like me ,

  6. sadia August 31, 2012 at 7:13 am #

    can i use mango crush instead of mango puree and if yes then how much?

  7. Sam August 31, 2012 at 8:47 am #

    Hi Sadia, I am not sure what mango crush is but would assume its a purred mango? you will need 1 cup of mango puree (fresh or tinned) and then 3 T for the frosting.

  8. Martha September 23, 2015 at 9:14 pm #

    I put the meringue in the cake mix or the opposite?

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