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Delightfully Exotic Mango Cake
Prep
15 mins
Cook
35 mins
Servings
10
Difficulty
Medium
This mango cake has become my go to dessert whenever I want something special without spending hours in the kitchen. The beauty of using canned mango pulp is that it delivers authentic tropical flavor in just fifty minutes from start to finish, making this perfect for busy weeknights or unexpected guests. What I love most is how the mangoes provide natural sweetness along with vitamin C and fiber, so you're getting real nutritional benefits in every slice. The recipe is wonderfully straightforward, requiring just basic pantry staples and no fancy techniques, which means even beginner bakers can create something truly memorable. Trust me, once you taste this delightfully exotic cake, it'll become a regular favorite in your home too.
Ella x
Ingredients
- 11 ½ cups canned sweetened mango pulp
- 11 cup white sugar
- ½ cup margarine½ cup margarine
- 22 medium eggs
- 22 cups all-purpose flour
- 11 teaspoon baking powder
- 11 teaspoon baking soda
- 22 tablespoons whole almonds, or as desired (optional)
Detail level
Instructions
- 1
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- 2
Beat mango pulp, sugar, margarine, and eggs together in a bowl using an electric mixer on medium speed until light and well mixed, 3 to 5 minutes.
- 3
Sift flour, baking powder, and baking soda together in a bowl. Stir mango mixture into flour mixture just until batter is combined. Pour batter into the prepared baking dish.
- 4
Bake in the preheated oven for 15 minutes. Gently press almonds into batter. Continue baking until a toothpick inserted in the middle comes out clean, about 20 minutes.
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