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This mango cake is stunningly simple to make and perfect for when mangoes are in season. It's also relatively healthy as far as cakes go and not overly sweet. The cake is dense and perfect with tea or coffee. I use Alfonso mangoes, but any variety will do.

Recipe Summary test

20 mins
45 mins
15 mins
80 mins
1 8-inch cake


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (180 degrees C). Line an 8-inch square baking dish with parchment paper, leaving some overhanging on all sides.

  • Arrange mango slices in an overlapping pattern over the bottom of the prepared dish.

  • Combine sugar, eggs, yogurt, and oil in a large bowl and stir until smooth. Fold in flour, coconut, and baking powder until just combined. Spoon batter over the sliced mango, and spread evenly to the edges.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let the cake cool in the dish for 15 minutes before inverting onto a serving plate and carefully peeling off the parchment paper. Allow to cool completely before slicing.

Cook's Notes:

For a nice finishing touch, after you've inverted the cake, thickly dust the mangoes with powdered sugar, then place under a broiler for 3 to 5 minutes, until the sugar is bubbly and golden brown. Leave to cool before slicing.

If desired, you can omit the coconut from the cake.

Nutrition Facts

345 calories; protein 4.9g; carbohydrates 40.7g; fat 18.9g; cholesterol 49.3mg; sodium 119.7mg. Full Nutrition