Ingredients
Scale
- 2 ripe mangoes, peeled and pureed (about 1.5 cups)
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup vegetable oil or melted unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: mango slices, for topping
- Optional: glaze or whipped cream, for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk the 2 eggs until well combined. Add mango puree, vegetable oil, and vanilla extract; stir until smooth.
- In a separate bowl, whisk together flour, sugar, baking powder, and salt. Gradually add these to the wet mixture, mixing gently until just combined. Do not overmix.
- Pour the batter into the prepared cake pan, smoothing the surface. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack. Once cooled, decorate with mango slices, glaze, or whipped cream as desired.
Notes
- Make sure not to overmix the batter to keep the cake light and fluffy.
- You can substitute canned mango pulp for fresh mangoes for convenience.
- For extra flavor, add chopped nuts or shredded coconut into the batter.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal Kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg