Mango Loaf Cake
This Mango Loaf Cake is a moist, tender quick bread that showcases the natural sweetness of fresh mangoes. Unlike traditional fruit cakes that might be dense or heavily spiced, this loaf cake has a light, tender crumb similar to banana bread but with the distinctive tropical flavor of mangoes!
This recipe was inspired by my Italian friend Rossana’s yogurt vanilla cake. I’ve shared some of her recipes, like her tiramisu, panna cotta, and tomato bruschetta recipe. I also made this rhubarb upside-down cake based on this same moist yogurt recipe.
This fresh mango cake is a year-round treat, but is especially delicious in spring and summer during mango season! Not only is it easy to make, but it is also perfect to serve for casual family gatherings and special occasions alike. It’s packed with a fruity mango flavor that makes it a little more impressive than other sweet loaves like banana bread or zucchini lemon loaf.
Ingredient Notes
- Flour: All purpose flour works well here.
- Baking Powder: Baking powder helps the loaf cake to rise in the oven!
- Sugar: For just the right amount of sweetness.
- Eggs: Eggs add structure and also help the cake to rise in the oven.
- Butter: Adds a depth of rich flavor!
- Yogurt: I used vanilla yogurt for added flavor. If you have plain, that will work too! This adds moisture and tanginess to the cake.
- Oil: This keeps the cake moist, even after storing for a few days!
- Vanilla Extract: For an added depth of flavor.
- Citrus Zest: You can use orange or lime zest here, whichever you have on hand!
- Mango: The star ingredient, providing natural sweetness, moisture, and vibrant color!
- Brown Sugar: Sprinkle brown sugar on top for a sweet crust, if desired!
Tips for Success
- Choose mangoes that are ripe but still firm enough to dice cleanly. Overly soft mangoes can make the batter too wet.
- Dice the mangoes into small, evenly-sized pieces so that they will be evenly distributed in each slice of moist mango bread!
- Once the flour is added, mix just until combined to avoid developing too much gluten, which could make the cake tough.
- To make sure the cake is done, insert a wooden skewer or toothpick into the center of the cake. It should come out with a few moist crumbs, but no wet batter, and the top should be golden brown.
Recipe Variations
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Coconut Mango Loaf Cake: Add a little bit of sweetened shredded coconut for an added coconut flavor and texture in the cake!
- Alternative Fruits: Replace mangoes with the same quantity of diced peaches, nectarines, or tropical fruits like pineapple.
- Nuts: Fold in ½ cup of chopped macadamia nuts, pecans or almonds for added flavor and texture.
- Pans: You can use a loaf pan or a 8-9 inch round cake pan, depending on what shape you want it to be. If you use a round cake pan, the cooking total time will go down by about 5-10 minutes!
Serving Suggestions
Mango loaf cake can be served plain with your morning coffee for breakfast, or dress it up for dessert with a dollop of whipped cream and fresh mango slices! For an indulgent treat, try it slightly warm with a scoop of vanilla ice cream. The cake travels well, making it perfect for sharing with friends or neighbors!
How to Store Mango Loaf Cake
Once completely cooled, wrap the mango cake tightly in plastic wrap or aluminum foil, or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the wrapped cake for up to a week. The cold temperature will firm the texture slightly, so I recommend bringing slices back to room temperature before serving.
You can also freeze any leftover cake for up to 3 months. To freeze, wrap the completely cooled cake (either whole or in individual slices) in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. When ready to enjoy, thaw frozen cake overnight in the refrigerator or for a few hours at room temperature.
Mango Loaf Cake
Ingredients
- 240 grams of all-purpose flour (240 grams = 2 cups of flour)
- 2 teaspoons of baking powder
- 115 grams of sugar (115 grams = ½ cup plus 1 tbs)
- 3 eggs
- 30 grams of butter, melted 30 grams = 2 tablespoons
- 150 grams of vanilla yogurt 150 grams = 5.3 ounces
- ½ cup of oil ½ cup = 120 ml
- 1 tsp of vanilla extract
- ½ to 1 tbs orange or lemon zest
- 280 grams of diced mango, from about 2-3 mangos 280 grams = 10 ounces
- Brown sugar to sprinkle on top – optional
Instructions
- Pre-heat the oven to 350F (175C).
- Lightly grease and flour a rectangular bread or loaf mold. You can also use a 8-9 inch round cake mold.
- Sift the flour with the baking powder in a bowl.
- In a large mixing bowl, use an electric mixer to beat the eggs with the sugar until you have a creamy and pale mixture. You can also use a hand mixer.
- Add the melted butter and the oil, and continue mixing.
- Add the vanilla yogurt, the vanilla extract, and the orange/lemon zest
- Add the sifted flour and baking powder, and mix well.
- Add about 75% of diced mango to the cake batter mix, and stir them in with a spoon.
- Pour the batter into the previously greased baking mold.
- Add the rest of the diced mango on top of the batter. Sprinkle the brown sugar on top.
- Bake at 350F for 50-55 minutes in the loaf baking pan. If baking at 175C, you might need to bake it for ~60-65 minutes. If you are using a round baking pan, the baking time will be 5-10 minutes less.
- You can serve the mango cake on its own with a cup of coffee or with a dollop of whipped cream plus additional fresh mango.
Step by step preparation photos for the mango loaf cake:
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