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Cuisine

Fresh Mango Cake

Featured in the Honolulu Star-Advertiser on October 7, 2020.

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Ingredients:

Fresh Mango Cake

Topping:

  • 1 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 cup chopped nuts

Cake:

  • 4 cups chopped fresh ripe mango (also may use frozen)
  • 2 cups brown sugar
  • 2 cups flour
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg (optional)
  • 1/2 teaspoon all spice (optional)
  • 2 eggs, slightly beaten
  • 1/2 cup melted butter
  • 1 teaspoon vanilla
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

Directions:

Topping:

  1. In a small bowl, combine topping ingredients; set aside.

Cake:

  1. Heat oven to 350°F.
  2. Grease and flour a 9-by-13-inch baking pan.
  3. In a large bowl, mix together mango and brown sugar; set aside.
  4. In a separate large bowl, sift together flour, baking soda, salt and spices.
  5. Mix into mango sugar mixture.
  6. Add eggs, melted butter, vanilla, raisins, and nuts.
  7. Mix well and pour into baking pan.
  8. Sprinkle topping over cake and bake for 45 minutes.
  9. Let cool.

Serves 18.

Approximate Nutrient Analysis per serving:
330 calories, 10 g fat, 4 g saturated fat, 35 mg cholesterol, 350 mg sodium, 57 g carbohydrate, 2 g fiber, 44 g sugar, 4 g protein

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