Mango Loaf Cake Recipes

CREAMY MANGO LOAF CAKE

Steps:

• In a large bowl, whisk half-and-half and pudding mix for 2 minutes. Fold in mango., Cut cake horizontally into three layers; spread pudding mixture between layers and over top of cake. Top with kiwi. Refrigerate for at least 4 hours before serving.

MANGO CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 5 inch loaf pan.
• Cream butter or margarine and sugar till light and fluffy. Add eggs and beat well. Mix together flour and baking soda; blend into creamed mixture. Fold in buttermilk, vanilla, mango puree, and chopped nuts. Pour batter into prepared pan.
• Bake for 40 to 50 minutes, or until done.

MANGO LOAF CAKE

Steps:

• Chop on the mango into cubes and blend it into fine puree using a blender or food processor without adding water. Meanwhile prepare the baking tin by greasing it with butter and then coat with flour then tap the baking tin to remove the excess flour also I lined my loaf pan with parchment paper for easy un molding of the cake.
• Sift together Maida, Baking powder, Baking soda and salt for two or three times. This is to ensure the dry ingredients are combined evenly. Now in another large bowl add in the olive oil.
• Along with the Olive oil add in Curd, Mango puree, Sugar, Cardamom Powder.
• Mix all the ingredients really well until they are well combined and the sugar is dissolved. Now slowly add in the wet ingredients in small batches and mix well. The batter might appear thick but that is absolutely ok J
• Now transfer the batter into the prepared baking tin .Preheat the oven at 190 deg C for about 10 mins and then bake the cake in 190 deg C for about 30 - 35 mins or until a toothpick when inserted comes out clean.

CHUNKY FRESH MANGO CAKE

Steps:

• In a small bowl, beat the sugar, oil and egg until well blended. In another bowl, combine the flour, baking powder, salt, cinnamon and nutmeg; gradually beat into sugar mixture and mix well. Fold in mango and pecans., Transfer to a greased 6-in. round baking pan. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Garnish with confectioners' sugar and whipped topping if desired.

MANGO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
• Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.
• Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl. Fold mango, coconut, and walnuts into the egg mixture; pour resulting mixture into the well in the center of the flour and mix well. Pour batter into prepared loaf pans and let sit at room temperature for 20 minutes.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

FRESH MANGO BREAD

Steps:

• Preheat oven to 350 degrees.
• Combine all of the dry ingredients.
• Beat eggs with oil and add to flour mixture.
• Add mangos, lemon juice and raisins.
• Mix well.
• Pour into 2 greased 8x4 loaf pans.
• Bake for about 1 hour or until toothpick comes out clean.

MANGO LOAF CAKE WITH PASSION FRUIT GLAZE

Steps:

• Preheat oven to 325F and grease and line a 2lb loaf tin.
• Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minute on med-high speed.
• Add in the eggs and vanilla extract, scraping down the sides as necessary, mix on med-high until well incorporated and smooth, around 1 minute.
• Add the cake flour, baking powder and salt if using, mix on low-med until smooth.
• Add in the mango purée/pulp and mix on low-medium until well incorporated, light and smooth.
• Pour the cake batter into the lined loaf tin and level it off with a spatula/wooden spoon.
• Place in the oven for 65-70 minutes until risen, golden and an inserted skewer into the centre comes out clean.
• Leave to cool in the tin for at least 1 hour before transferring to a wire rack.
• Once cool, make the glaze: Using a medium sized bowl, scrape the insides of the passion fruits into a sieve and use the back of a spoon to separate the juice from the seeds. Place seeds in a separate bowl, you can either discard them or use them as a garnish.
• Add 1/2 cup sifted icing sugar into the passion fruit juice and mix until smooth and glossy.
• Slowly spoon glaze all over the cooled cake and garnish with passion fruit seeds if desired.
• Cake will keep in an airtight container, at room temp, for 3 days.