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Mango Cake Recipe

Yields1 Serving

Mangoes are a tropical fruit with an orange color and citrusy, melon-like flavor. This recipe makes a cake bread or batter bread. It has the consistency of a pound cake when baked. You can make a Mango cake from start to finish in a bread machine, but you need a batter bread or cake bread setting.

 2 cups of sugar
 2/3 cup canola oil
 2 eggs
 1 1/3 cup of all-purpose flour
 1 1/2 teaspoons of baking powder
 1/2 teaspoon of salt
 11/2 teaspoon of ground cinnamon
 1/4 teaspoon of ground nutmeg
 1 ½ cups of chopped, peeled mango
 1/2 cup chopped pecans or walnuts

Add all of the ingredients to the bread pan in the order indicated in the ingredients section of the recipe.

Consider your setting options:

If you have a batter bread or cake bread setting you can select that to make the Mango cake from start to finish.


If you have a cookie dough or pasta setting you can use the machine to mix the batter and finish in a buttered pan in the oven at 400 degrees Fahrenheit or 205 degrees Celsius for 40 to 60 minutes.


If you only have a basic dough setting you can still mix the batter in the bread machine but pour out the batter after the kneading cycle and before the rising cycle for the basic dough setting begins. Pour the batter into a buttered pan and do the same oven settings.


If you are finishing in the oven there is a test for doneness. Stick a toothpick in the center. If it emerges wet, bake for 10 more minutes. Repeat this test until the toothpick emerges dry.


When the cake is done, invert the pan on a cake plate and let rest for 10 minutes. Slice and serve.