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
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 8 1x
Print Recipe
Pin RecipeDescription
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.
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.
Looks delicious. I really love the broiling part in the recipe.
I love mangoes, but mangoes in cake, it doesn’t get much better than that!
I thought it was to sweet and not a good combination with the flour and egg and for the topping 1/4 cup of turbinado sugar was to much!!so so sweet and
Nobody in my family liked it,Sorry
★
I managed to crazy burn my cake and it was still heaven. I am lucky enough to live in a place that sells mangos on the side of the road and usually eat one for lunch everyday, but I have never baked with one before.
★★★★★
Ha! I’m glad you still liked it! Pardon me being nosy, but do you live anywhere near the Philippines?? 🙂
This is intriguing. I’ll be trying it with peaches, since this is peak peach season here.
Also, I see the review stars at the top of the recipe – how do I read those reviews?
Thanks.
People don’t really write reviews, the just have the option to give the recipe a star rating when they submit a comment. So I guess your best bet would be to look through the comments? Good luck with the peaches – sounds great!
Yummmm!
★★★★★
About how many cups of mangoes would 2 mangoes be? We have mangoes with radius sizes from about 2 inches to 7 inches, any idea? Thanks!
I would guess abut two cups. 🙂
Thank you!! I think I have enough mangoes in my freezer to make it!! Let’s see if I have a chance between all the holidays baking… 😀
My mother-in-law and my girlfriend gave me mangoes over the weekend. I can only eat so much because I have an upcoming glucose test but I cannot help but make this when I saw it earlier today. I used 3 mangoes & cut the sugar in 1/2 cup. It turned out good and will make it again 🙂 thanks for the recipe.
P.S. I am jealous that you are there in P.I and eating mangoes & papayas. The mangoes here in the US does not compare to the mangoes back home (even though it says “Manila Mangoes” but label states: Produce in Mexico – in short, not really from the Philippines and I could tell the difference in taste. Too bad they do not export it )! Enjoy your stay & comfort food in the Philippines.
I baked it using a glass pan but the cake turned out sticky wet. I’ve read that it bakes faster in glass pan than metal.What do you think should I have done?
Thanks.
★★★
Shoot! I would just try baking it longer or adding less pureed mangoes. I’ve been surprised at how big some of the mangoes back here in the States are, so maybe yours were bigger than mine. And I honestly don’t remember what kind of pan I used but I’m sure it was nothing special being that we were in the Philippines at the time and I hardly had anything to work with. 🙂 It’s supposed to be really moist, too (you can see from the picture).
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Just made this. I have to say there is nothing exciting about this recipe. No biggie. you have other awesome recipes!!
★★
Hi Lindsay. Thanks for sharing your recipes. Looking forward to trying them especially this one. I love mangoes and this recipe looks quick and easy.
Blessings.
★★★★
I have some mango in freezer .Will try today yummm.
I can’t find a conversion chart on your site. could be handy ,as your cups are different to other parts of the globe . good blog you have a lot of variety & that’s what I like.
june
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
★★★★★
Just pulled this baby out of the oven an slathered with Kerry gold butter. Also added some nutmeg to the batter and the top with the sugar…
Okay, I see this is an ancient post, but someone gave me a couple mangoes, and I can’t eat them raw, so I found your recipe while searching for something like this.
I am only giving it 3 stars because it should have been more precise on the mango measurement. I used both my mangoes, which was a mistake, as the mixture filled my 8 by 8 inch pan quite scary full, and, you guessed it – it took about 45 minutes baking just for the stuff not to be liquid in the center! And the result was very very fruity, but not at all crunchy (except the top). Needless to say, one of the mangoes would have been sufficient, but what did I know? These were just typical Florida mangoes from my neighborhood – maybe 7 by 4 inches or so. Next time I will know better!
★★★
How many cups of mango? Some are small. Some are huge.
Hi Lindsay, here from Holland, I just made this cake, but I didnt cover it with the torbinado sugar. It came out delicious.
Thank you for the recipe, and I ‘m sorry for my languange. I am a duth speaking language. Thank you
Very disappointed with the recipe. The overall flavor was flat and the recipe cook time is under stated to the point where the cake is raw in the center. Using a 1/4 cup of sugar on top is far too sweet for the balance of the cake. Unfortunately I would not make this again.
★
I need to frozen cubed mangos ~~ How many cups to 1 mango?
I made this tonight when I searched for something to do with getting to be too ripe mangos. My mangos were probably larger than the recipe called for so not really cake like but the flavor was great.
You say 2 mangoes, but you don’t say how big or what kind. I’m sitting here looking at the mangoes on my counter wondering if they are too big or too small. These are giant gorgeous things, much larger than the manila mango variety. I have no idea what I’m doing now. Could you just tranlate into how much mango pulp I will need? In cups? kilos? acres? It looks delicious but I might wind up with a soft volcano of mush if I don’t get the measurements right.
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!