"A delicious way to use my favorite fruit. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes." — Jacqui
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1 1/2 cups
Loved this recipe! I put it in a bundt pan and, like the other reviews, agree that it does not rise much. I then added the "lime icing" another reviewer recommended. It was delicious. It was about 2 mangos to make a total of 1 cup. Icing: 2 cups powdered sugar, 1/2 stick butter, juice from 1 lime, 1 tsp vanilla. Delish!! I will make it again
I had the same problem as the previous user of this recipe, it was too wet. I will make the recipes again but I will increase the Flour 1 1/4 and the other ingredients as well, cut the milk by 1/4 cup and add lemon zest instead of vanilla to bring up the mango more. Also I will add a mango glaze, confection sugar, butter and mango. I hope this review help new users of this recipe.
Fantastic recipe! I made it today, but with a few changes to turn it into a layer cake. Here's how:
Make batter as recipe directs, but divide it between two 9-inch round pans. Bake 30-35 minutes. It will make two layers each about 3/4-inch thick (doesn't rise much). Layer them with a quick lime icing- 1/2 stick butter, the juice of one lime, a dash of vanilla, and enough confectioners sugar to make a nice thick icing. The cake is moist and mellow in flavor, and the icing is sweet and tart- a perfect combo. My friends loved it and took slices home with them- and I'm a total novice at cakes!
This wasn't what I expected, but a good recipe none the less. Very moist and just enough sweetness that you don't need to frost it. A very good cake to have with a nice cup-a-joe! I will make this one again. Thanks from Barb in British Columbia, Canada
Awesome! I increased flour to 2 cups and it was still as moist as can be. I made muffins. Baked for 20 minutes and glazed with a sugar citrus glaze. YUMMY! ! !
I absolutly loved this recipe! I think it's better to make into muffins than cake. The moistness made for some really good soft gooey muffins. It was really good replacing the vanilla with fresh lime and adding coconut to the mix. Also replacing the walnuts with pecans.
This is now one of my favorite muffin recipes.
I had difficulty deciding how to rate this cake. It gets a 4 for taste, but maybe only a 2 for ease of preparation. The cake browned too quickly, leaving the center un-set until I turned down the heat to 325 and cooked it an additional 15 minutes.
The cake is extraordinarily moist, almost more of a "pudding" ( not like a jello pudding, but like a brittish pudding) than a cake. It was excellent served warm with a scoop of Vanilla Ice Cream.
I had a mango I wanted to use in a cake recipe, so I tried this. My husband couldn't guess what this very moist cake had in it. He just knew he didn't like it! Me neither!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 131
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