Go Back
Golden Mango Delight Cake

Golden Mango Delight Cake

This tropical cake is soft and fragrant featuring ripe mango pulp for a sweet summer-inspired treat.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 1 and ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup sugar
  • ½ cup neutral oil
  • 2 large eggs
  • ½ cup plain yogurt
  • 1 cup mango pulp
  • 1 teaspoon vanilla extract

Equipment

  • Mixing Bowls
  • Whisk or electric mixer
  • Measuring Cups and Spoons
  • 8 inch round or square baking pan
  • Spatula
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F and grease an 8 inch baking pan while lining the bottom with parchment paper.
  2. In a medium bowl whisk together the flour baking powder baking soda and salt.
  3. In a separate large bowl beat the sugar and neutral oil until well combined.
  4. Add the eggs one at a time to the oil mixture beating well after each addition.
  5. Stir in the plain yogurt mango pulp and vanilla extract until the mixture is smooth.
  6. Gradually add the dry ingredients to the wet mixture folding gently with a spatula until just combined.
  7. Pour the batter into the prepared pan and smooth the top surface.
  8. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Slice and serve the cake plain or with your choice of toppings like whipped cream or fresh mango.

Notes

Using Alphonso mango pulp provides the most vibrant and authentic tropical flavor.
Ensure the eggs and yogurt are at room temperature to ensure a smooth batter consistency.
Be careful not to overmix the batter after adding the flour to maintain a soft and light texture.
If using fresh mangoes puree them until silky smooth and strain if the fruit is particularly fibrous.
Store leftovers in an airtight container at room temperature for two days or in the fridge for up to five.
This cake pairs beautifully with a cup of black tea or a dollop of tangy cream cheese frosting.