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I know this recipe was posted forever ago, but I just made it and this is one of the BEST desserts I have ever had. Soooo good! I can’t believe I made it
Katie
I.AM.IN.LOVE.
With a mango snack cake and its crunchy, sugary, brulee-like topping and its melted butter on top. And then suddenly 18 pieces were gone.
I’d just like to say I’m sorry for posting multiple mango recipes in a row and I promise I won’t do it again ever, maybe.
It feels unfair – I get to live in the land of Beautiful Luscious Mangoes while most of you sweet readers probably live in the land of Cub Foods Mangoes. But you also get to live in the land of Efficient Checkout Lines and Toilet Paper in Public Bathrooms, so I think we’re even.
Here’s what I want to say to you: this recipe does not discriminate against mediocre mangoes. Just puree, mix, and bake. And no one will ever know about those bruises and over-ripe spots.
It’s easy, it has a short ingredient list, it’s d-i-v-i-n-e and it’s yours for the taking.
Mango Snack Cake
- Total Time: 30 minutes
- Yield: 8 1x
Description
This mango snack cake uses fresh mangoes and has a crunchy sugar topping. Perfect with a little melted butter. Simple and delicious!
Ingredients
- 2 mangoes
- 1 cup sugar
- 1 egg
- 1 cup flour
- 1 teaspoon baking soda
- ¼ cup turbinado sugar (aka raw sugar, sub white sugar)
Instructions
- Preheat oven to 350. Slice and peel the mangoes. Place mango flesh in a food processor or blender and puree for 10-20 seconds (I like to leave some chunks in it).
- Combine mango puree, sugar, and egg in a small bowl and whisk until smooth. Add flour and baking soda and stir until just combined. Pour into a small baking dish (8×8 or comparable). Bake for 20 minutes or until just barely set.
- Remove from oven and sprinkle with turbinado sugar. Turn on broiler and return to oven for 5-8 minutes, watching the sugar so it doesn’t burn. It should turn a golden brown color and melt into a shiny top layer. Remove from oven when the top is golden brown all over and let cool for 15 minutes. Top with butter, just because.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Dessert
- Cuisine: American
Keywords: mango cake, mango snack cake
If you can resist a slice of warm, sweet, moist, sugary-crunchy mango cake with melted butter over the top, you are not human. Period.
Any storage tips?
Going to try mango cake. Mmmm
Just made it today couple questions if you make larger recipes should you increase baking time also does cake go under broiler or back in oven to brown sugar I did both turned out great yummy
Yes we’d increase the bake time. Maybe start by increasing by a couple minutes. The cake should go under the broiler!
I want to try thisI love mangoes 🥭 😋
I had mangos that needed to be used. I think I was expecting something more cake like. This is dense and a bit pasty. The sugar on top did not add much in flavor – maybe use a flavored sugar ? It did darken darken darken quickly:) Good taste – tho next time I would add spices along with another egg and maybe a bit more flour. I am not a chemist so will play around to see what would lighten it up. I have to say yours looks more cakey than mine does!
What’s the cup equivalent or what size mangoes do you use? Look great, so eager to make… Thanks
Hi Harold! Medium to large sized mangoes will work just fine!
I just made this but it didn’t come out cakey the way it looks in the picture. It’s almost like a thickened flan. I used all-purpose gluten-free flour & baking powder instead of baking soda (no baking soda on hand & read that baking powder is good substitute). Is it supposed to be crumbly & cakey or did my changes mess things up? Has anybody else tried making it gluten-free? Might try it again with regular flour & ask hubby to compare. Thank you!
Oh Lindsay! I made it and it turned out so good, half of it disappeared while it was still warm. We are also humans.; couldn’t resist. So yummy. Now waiting for it to cool. Thank you!
I live in a golf community in south Florida and we are loaded with mango trees and banana plants. I made this mango cake last night and it was easy and delish. I also made mango salsa! Wow. The bananas will be ripe this week so I will be looking for recipes! Where are you in Florida?
This was going along great-until it went under the broiler!!!! I followed the suggested time, checking it at 4 minutes-totally burnt to a black crisp-ruined. Once you put this under the broiler check it minute by minute. The cake part is saveable-maybe with ice cream. Will try it again another time. Also would suggest baking it 30 minutes before broiling.
Amazing recipe, i love mango alot, and looking forward to make this mango cake tommorow.
I always double the recipe and add 1+ cup of nuts. Both pecan and walnut Add the perfect crunch to a smooth tasty cake. It’s not dry, super moist. I made it 3 times in 1 month, then again our mango tree is in bloom. I planted my Goviea mango 12 years ago, this is my 1st big crop. Thanks for the recipe!
Thanks for sharing, Diane!
Hi! I’ve tried this recipe because the procedure and ingredients are so easy. However, there’s a bit of bitter taste in the end. Why is that? What seems to be wrong? Thanks for answering!
Hmmm we haven’t had that happen before, so it’s a little hard to say. The only thing we can think of is that the ingredients need a little extra time being mixed together so they’re combined well. Let us know how this goes!
Hello, I read your post and your post is very inspiring to me. and your information about mango snack cake is very amazing and so much useful for me. Keep it up and Thank you very much.:)
I think the recipe is wrong. My cake came out undercooked ever after leaving it in the oven for an extra 10 min. Maybe the recipe should call for 2 eggs instead of 1 and more than a cup of flower
Looks great and I am making it now. My question: the recipe says two mangoes. I have 2 trees here in Florida and my Mangoes are pretty large, 2 mangoes spurred lightly measures about 3 cups. Can you give an estimate of how much mango puree. We shall see how mine turns out,
We’re not quite sure how much this was in cups, but this could work using the two mangos you have if they’re pretty large.
But mine doesn’t look like this from inside. It’s wet, I mean I don’t know, but it’s not fluffy
Hi, Ines! It’s hard to say what happened here, but it’s possible your cake just needed a little bit more baking time.
Since the pandemic start have been able to do some very easy baking recipe. And this one is very easy and very delicious!!! Out some thinly sliced mangoes on top and it’s perfect for the crunchy and chewy texture! Thanks for sharing your recipe! 🥰
This looks so tempting and yummy that I want to surely try this as alphonso mango season is almost ending here in India and I have the last lot of my native land mangoes from trees planted almost more than 70 years back by my grandpa who was a very well known grafter and the most authentic original alphonso mangoes which very rarely one can get!I sold off most these mangoes at peanut rate so that people get the taste of these pure divine mangoes as it makes us happy to see others deriving happiness by enjoying the purest mangoes:-)
I would like to know the Eggless Version of your Recipe pls
We haven’t tried making this cake without an egg, but you could try a flax egg as a sub. 🙂
So I tried to make this last night n it was super gummy n wet not flaky or crunchy at all. I followed all the instructions and ingredients
I picked this recipe because I just so happened to have everything necessary already, and 2 mangos that were perfectly ripe. I made this with a couple additions.
First, I added vanilla.
Second, I added some pecans.
Overall it turned out great! It’s a bit too sweet and I could have adjusted that early on, knowing that the mango’s I had were really sweet.
Last thing I messed up. I’m new to baking (second cake ever), and I put it back in the oven On broil instead of in the broiler…. so my sugar didn’t melt on top, and I overcooked the cake. Going to let it cool a bit and then torch it into a brûlée. Hopefully I won’t destroy what’s left of it.
It’s still delicious and the aroma of the vanilla and mango is intoxicating. Will make again with some changes!
Thanks for sharing, Peter! 😊
Did you grease the pans for this recipe? And does this recipe really have no butter or oil in it?
You can grease the pan if you’d like. Otherwise, a nonstick pan should work here. And that’s right – no butter or oil in this cake. 😉
I noticed that you didn’t include oil in your recipe, so added 1/3 cup coconut oil to mine, also greased the pan before putting the batter in. Turned out moist and delicious
Glad to hear you enjoyed this, Kris! Thanks for the tip!
I don’t have mangoes but I have mango purée. How much should I use for this snack cake?
It’s a little hard for us to say for sure since we haven’t tested this out using mango puree, but we’d suggest maybe 2 cups.
Can you give some indication in weight or volume what size the mangoes in this recipe are? Or how much puree? Our large ones are more than twice the size of the little runt ones (north Australia) and don’t want to end up with a liquid cake…
Hi Jay! Unfortunately we don’t have the weight measurements of the mangoes used, but we’d suggest using 2 medium-sized mangoes (maybe about the size of a potato). Enjoy!