Bake Along #124 – Mango Pound Cake

Bake Along #124 – Mango Pound Cake

Bake Along #124 – Mango Pound Cake

When mangoes are in the season, we need to make the most out of it. Nothing can beat the humble slice of naked cake with a tad drizzle of icing sugar.

I have figured out the reverse creaming method always gives the best crumb, most delicate and a texture that just melts in the mouth. When fresh mangoes are incorporated into the batter, there is a terrific rush, it’s called the baker’s rush

High content of butter and the liquid content keeps the balance and holds the texture stable yet really soft and melt in the mouth. Coconut milk adds a lot to the flavor of the cake, you can substitute coconut milk with dairy fresh cream to keep it rich.


Recipe Inspired from: Chefdehome

  • All-purpose flour – 1 1/2 cup, loosely packed
  • Granulated sugar – 3/4 cup upto 1 cup, adjust based on required sweetness
  • Baking powder – 1 1/2 teaspoons
  • Salt – 1/4 teaspoon
  • Unsalted butter – 180 gms
  • Mango puree – 3/4 cup, (Approx 2 mangoes)
  • Coconut milk – 1/2 cup
  • Eggs – 2
  • Icing sugar – to dust


1. Pre-heat oven to 160 degree C. Butter a ring/bundt pan. You can as well use an 8 inch round cake pan.

2. Add mango puree, coconut milk and eggs in a bowl.

3. Use a wire whisk and stir them gently until combined well. Set aside.

4. Add all-purpose flour, sugar, baking powder, salt in the bowl of your electric beater. Beat on medium speed for 1 minute until the ingredients are combined well.

5. Add the butter and beat on medium high speed for 3 to 4 minutes until the mixture becomes pale and fluffy. This is where the cake takes its texture.

6. Add half of the liquid mixture and beat on medium high speed for 1 minute until the liquid mixture is combined well

7. Add second half of the liquid mixture and beat on medium high speed for 2 minutes until the batter becomes smooth and light.

That’s the final batter. Just seeing that I get the ‘Baker’s Rush’.

8. Pour the batter into the prepared cake pan. Tap it once or twice to get rid of any major air pockets. Bake in pre- heated oven for 40 to 45 minutes at 160 degree C or until a tooth pick inserted into the center comes out clean.

9. Cool on wire rack for 10 minutes. Release cake from sides and invert cake on to the serving dish. Dust icing sugar on top while the cake is still warm.

If using a round or square or any regular cake pan, line the bottom and sides of the pan with butter paper and butter the same.
If not going to serve it right away, cling wrap the cake while luke warm and freeze it. Thaw them down to room temperature for 1 hour or you could as well microwave the slices before serving.

Do not leave them in room temperature without sealing the cake’s crumb. They will dry out. If going to consume on the same day, cut them into slices and keep in airtight container after the cake has been completely cooled down.
You could as well refrigerate for one more day. Further more days of storing is ideal in the freezer with layers of cling wrap, microwave before serving.