Friday, May 20, 2011

Fresh Mango Loaf Cake


Chennai is getting scorched under the blazing sun with temperatures soaring to 40+ and all we can do is sit and sigh.Add to it a daily dose of power cuts and it completes a fairy tale story[not!].I'd been spending less and less time in the kitchen thanks to this.Meanwhile,baking too had taken a sudden break what with the scarcity of butter and then my oven going kaput.The broadband ouster completed the misery.

Now that everything's back on track,I am all set.More so because Ajay set me up a small music corner in the kitchen to keep me occupied while I cooked/baked with strict instructions to keep both the phones within hearing distance.He only knows too well that I tend to get carried away into a different world while I am listening to my favorite tracks!!


Since Mangoes are available in abundance this time of the year,I decided to bake with it.I have become a great fan of fruits in baking and took the plunge by tweaking this recipe of a Simple Loaf Cake by Dorie Greenspan.Dorie is someone whom I consider my Baking guru.Read through her recipes in BFMHTY and you'll agree with me.

The recipe by itself is a very simple one.The name says it all.It can be baked as a simple loaf cake or can be pepped up with fruit purees[like I did] or it can be used as a base for Trifle puddings etc,the choices are numerous.


Fresh Mango Loaf Cake
Recipe source - Dorie Greenspan


All purpose flour - 1 ½ cups*
Baking powder - 2 tsp
Salt - ¼ tsp
Eggs - 3 large**
Sugar - 1 cup
Fresh Mango chopped - ½ cup
Sour cream - ½ cup [I substituted it with yogurt]
Vanilla extract - 2 tsp
Oil - ½ cup
Almond slivers for garnish


Preheat the oven to 350ºF /175 C and generously butter an 8x4x2–inch loaf pan (6-cup capacity)***. 

Picnik collage

In a bowl, whisk together the flour, baking powder, and salt.
Blend together mango cubes and sour cream/yogurt to a smooth paste.The said amount would yield approximately ¾ cups of puree or maybe a little more.
Whisk the eggs, sugar,yogurt-mango puree, and vanilla together until well blended.
Add the dry ingredients and stir until smooth. Finally, pour in the oil and use the whisk to gently but thoroughly fold it into the batter.

Picnik collage 

Put the batter in the loaf pan,sprinkle Almond slivers on top and bake 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. 
Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up.


  • *I added ¼ cup of whole wheat flour along with all purpose flour,so the amount used is 1¼ cups APF and ¼ cup whole wheat flour.
  • **Since I used Mango puree along with Yogurt,I reduced the number of eggs from 3 to 2.So in place of the substituted egg,I added ¼ cup of yogurt-mango puree.
  • ***I used a small loaf pan[7/3'] and baked the rest of the batter in mini loaf pans.


  1. Lovely recipe,should be smelling divine! Loved the second picture a lot and the mini loafs :)

  2. Woww.. Yummy and delicious recipe.. looks so soft.. thanks for the recipe :)
    Indian Cuisine

  3. Woww.. Yummy and delicious recipe.. looks so soft.. thanks for the recipe :)
    Indian Cuisine

  4. Lovely recipe Divya! Yum! reflects the flavour of the season! Just one question...i have a 12x4x3 inch loaf pan, its much bigger than the size u mentioned, shud i increase the ingredients and how much?

  5. Thanks all.

    Shireen..yup,that is much bigger than the required size.You can easily double the recipe.

  6. nice pictures..yummy mini loaves

  7. Super delicious loaf. Mangoes would sure enhance the taste :) Mini loafs look so damn cute :)

  8. Mangoes in cake,I would die for!!
    Looks superb..will do definitely in this mango season..Infact I just now baked a cake..I saw urs in d morning,but I had 2 make a eggless cake and had no time to think abt the substitutes..but will definitely do for us soon,:)

  9. Love mango flavoured bakes, cake looks super spongy, yummy and gorgeous..

  10. Thank u so much Divya, planning to try it 2moro, have tried ur chocolate brownie it turned out wonderful, thanks for sharing such easy & interesting recipes :)

  11. intresting.....loaf it.. will try it soon..thanks for sharing

  12. wow...that is something very new to in cake...nice recipe too. beautiful clicks as well.

  13. Miss mangoes here:( Awesome work, cake looks superb.

  14. Looks delicious and inviting....

  15. Wish I got mangoes in abundence here. Mostly they are too expensive and when i buy them i tend to eat them fresh. I would love to have a slice of this cake.

  16. The mini loafs looks super cute and the slices looks very much tempting...baked to perfection

  17. Looks fantastic divya, in mybpart of the world, mangoes just don't make it this far...but am temptednto try this

  18. I am coming across your blog for the first time, tried this recipe and it came out very good ! Thanks much :-)) and keep up the great work !

  19. Hi,
    I tried the recipe yesterday but the cake ended up very wet, not rise. But the funny thing i when it wa sin the oven it rise up real high. I must have done a big huge mistake somewhere, could you help me please.
    1.5 all purpose flour
    2tsp baking powder
    1/4 tsp salt
    3 large eggs
    3/4 cup of sugar
    1/2 cup of finely chop (mashed) mango
    1/4 cup of yogurt
    (mango and yogurt added up to be 3/4)
    1/2 cup oil

    pour all wet ingredient except the oil and beat till blended.
    Add in dry ingredient and mix till smooth.
    pour oil and whisk till folded in.
    bake at 175 c for 50 min

  20. Hi Sue,I am sorry the cake didn't turn out great for you.My guess would be-
    a)quality of your baking powder-
    b)heat of your oven--maybe you could try reducing the temperature and bake for a longer period perhaps?
    c)did you open the oven door within the first 20 minutes of your baking time?

    I hope you try the cake again!!

  21. Hi Divya,
    Thanks for your speedy reply.
    I put 2tsp baking powder, it is the same as stated right? How much should I put then?
    I did not open the oven till 50min.
    I chop the mango till very fine, like mashed, is it correct?
    Do I have to squeezed out the water?
    How should I add the oil? slowly? Whisk with electric or hand or spatula?
    I really wish to make it, cause my sister gave me that mango and she wants to eat a mango cake. I have tried 2 recipe yesterday and both turn out very wet.


  22. Hey Sue,is the baking powder fresh?I am not sure what went wrong then.After adding the oil,you have to gently whisk it into the batter.Try baking the cake at a lower temperature,say 160C for 50-60 minutes.I hope you get it right this time!!

  23. Hi Divya...tried the cake today and it wasn't quite right. You substituted one of the eggs with the mango mixture so did you add 2 eggs and 1cup of the mango mixture or just 3/4 cup?...really want to try it again.

    1. Anam,yes I substituted one of the eggs with 1/4 cup of Mango puree.So 2 eggs + 1/4 cup of Mango puree.The recipe thus uses 3/4 cup mango puree in all.

  24. Hi Divya,

    Just read this post and am tempted to bake a mango cake, although we are at the fag end of the mango season! I needed to be sure of your measurements; did you use:
    2 eggs and 3/4 cup of mango-yoghurt puree?

    Thanks in advance!

    1. Yes Sinee I used 2 eggs and 3/4 cup of Mango yogurt puree.

  25. I baked the cake yesterday nite..turned out really a big fan of your baking...and on a mission to bake all the cakes from your blog...Keep up the good work divya..

  26. Hi Divya...I baked this cake yesterday and it was kiddos loved it!!!Do visit my version of the cake here @

  27. hi divya<can i skip egg in this recipe?if so, then what is the quantity of mango puree?


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