Mango cake

  • Servings : 14 slices
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m

If you like mango this cake is perfect for you! A cake with excellent presentation, creamy and very pleasant that you have to try! Bon appetit!!!

Units: Metric (Units: US)


  • 100 ml (1/2 cup) mango pulp
  • 5 eggs
  • 100 grams (1/2 cup) granulated sugar
  • 75 grams (1/2 cup) all-purpose flour
  • 1 teaspoon liquid caramel


    Step 1

    1. Preheat the oven to 180ºC (350ºF). Grease a round cake pan (25 x 6 centimeters (9 3/4 x 2 1/3 inches)) with margarine and dust with some flour.

    Step 2

    1. Separate the yolks from the whites. Beat the egg whites until stiff peaks form and store in the fridge.

    Step 3

    1. In an electric mixer, beat on medium speed the egg yolks with the sugar until obtain a creamy and homogeneous mixture. Add the mango, the liquid caramel and mix for 2 to 3 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour and beat until a homogeneous mixture. Finally, fold gently with a spatula the beaten egg whites.

    Step 4

    1. Pour the dough into the prepared pan and bake for 25 to 30 minutos (the time depends on the oven). The cake should be slightly creamy inside.

    Step 5

    1. Turn off the oven and unmold the cake onto a plate. Let cool to room temperature and serve.

Mango cake | Food From Portugal

Mango cake

Nutrition facts per serving (14 slices)

Calories: 80

Total Fat: 2 g(3%)

Saturated Fat: 0.5 g(3%)

Cholesterol: 75 mg(25%)

Sodium: 25 mg(1%)

Total Carbohydrate: 13 g(4%)

Protein: 3 g

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, 4.33 out of 5)


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Recipe Comments

Comments (2)

  1. posted by Hesam on 2015/06/19

    I have done the instruction as above but my cake is row in the middle.
    What did I do wrong?

    • posted by FoodFromPortugal on 2015/06/21

      Hi there,

      Sorry for the late response.
      We normally prick the middle of the cake with a toothpick to know if it’s dry, but this cake is creamy inside. We use another technique, when the cake starts to gain color (just like on the picture) and on the middle is a little bit higher than the rest of the cake, it’s probably cooked. Tell us if it works.


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