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Directions. 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.
I made my very first mango cake for a friend’s birthday two years ago. I used fresh mangoes, although here in Germany it is difficult to get hold of mangoes as they have to import them and they only have these really big ones that are always green so you are not sure if it is ripe enough.
I love the sight of mangoes in the market. And while we love eating mangoes on their own, they also make amazing ingredients in desserts, such as the recent no-bake mango cheesecake or this mango cake. See all my 30 plus mango recipes here. Why make this cake? This is a very versatile cake and can be used with almost any fruit puree.
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.
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