mango pound cake

vanillamango

Mango Pound Cake

Mango Pound Cake

Panqué de Mango

Recipe Yield

9 to 10 servings

Cooking time

50 minutes

Rate this recipe

4.72 from 7 votes

Ingredients

  • 1/2 cup unsalted butter at room temperature, plus extra for buttering pan
  • 1 1/3 cups granulated sugar
  • 2 large eggs
  • 2 1/2 cups all-purpose flour plus extra for dusting pan
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher or coarse sea salt
  • 1 3/4 cups diced mango fresh or thawed from frozen
  • 1/4 cup buttermilk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • Confectioners' sugar for dusting optional
  • Berries of your choice for garnish, optional

To Prepare

  • Preheat oven to 350 degrees Fahrenheit. Grease a 9"x 13" baking pan with butter and dust with flour.
  • In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 2 minutes. Add the granulated sugar and continue to beat until well mixed and creamy, about another 5 minutes. One at a time, beat in the eggs on medium speed until completely smooth and creamy, about 2 minutes.
  • In a large bowl, combine the all-purpose flour, baking powder, baking soda and salt.
  • Put the diced mango, buttermilk, and almond and vanilla extracts in a blender, and puree until completely smooth.
  • In four additions, gradually beat the mango puree and the dry ingredients into the butter mixture, alternating wet and dry ingredients. Mix until completely combined. Scrape the batter into the greased and dusted baking pan and place in the oven. Bake for 30 minutes, or until the cake is golden brown on top, springy to the touch, and a wooden toothpick comes out dry when inserted.
  • Remove from the oven and let cool. Turn the cake out upside down onto a board, and then flip right side up onto a platter. Dust liberally with confectioners’ sugar before serving, and garnish with berries of your choice.

Comments

109comments inMango Pound Cake

  1. Diane Bonilla

    Jun 21

    This sounds terrific I wish I had some right now love your recipes and love your show very interesting I’d like to see a recipe for the aguas like aqua de tapache or the one with rice and canella. I sent this recipe to my relatives of my late husband in Atotonilco el Bajo Jalisco Mexico bellisimo pueblo or ranch I left my heart their but I have to live in Milwaukee Wisconsin because I’m elderly with health problems but my love still lives there so if I don’t get to see him because of illness we’ll meet in heaven

    1. Pati Jinich

      Jul 03

      Thanks for your comments Diane, I have here a recipe for Horchata (rice and cinnamon water) https://patijinich.com/homemade-horchata/ and one for tepache https://patijinich.com/crazy_for_tepache/ Enjoy 😉

  2. Maria en Denver

    Apr 04

    Do not know what I did wrong??? No está esponjoso, parece una galleta. Pero sabe deliciosa. Saludos Pati y gracias por la receta!

    1. Pati Jinich

      Apr 04

      Hopefully you did not forget the baking powder or the baking soda Maria 😉

  3. Deanna Hansen

    Mar 01

    This was delicious – I used a bundt pan (just a little added baking time). I also added lime zest to the cake and a lime glaze once it was cool.

    1. Pati Jinich

      Mar 07

      Yummy, great job Deanna 😉

  4. Marilyn in Tucson

    Feb 28

    Seeing this recipe on PBS is when I decided to submit my email address for your newsletter. I haven’t made it yet but am about to have some mango chunks right now!

    Thank you for sending a newsletter only once a month. Great recipes but Not too much of a good thing in my mailbox.

    1. Pati Jinich

      Mar 07

      Thanks for subscribing Marilyn!

  5. Barbara Jones

    Feb 26

    I was wondering if I could use frozen mango puree in place of frozen pieces pureed? Looks delicious.

    1. Pati Jinich

      Mar 07

      Sure Barbara, go ahead and enjoy it 😉

  6. Antonia

    Feb 26

    This sounds delicious. I may make for Easter!

    1. Pati Jinich

      Mar 07

      Thanks so much Antonia, hope you will love it 😉

  7. Beatriz

    Feb 26

    Este fin de semana lo voy a hacer, Pati. Gracias!

    1. Pati Jinich

      Mar 07

      Espero que te haya gustado Beatriz, cuentame que tal te salio? 😉

  8. Nicole Augeri

    Jan 26

    Thank you for this recipe. This is a delicious and moist cake everyone enjoyed!

    1. Pati Jinich

      Jan 31

      So glad you liked it Nicole 🙂

  9. Paul

    Jan 16

    I made this after having watched you make it on your program. It turned out great. Thanks!

    1. Pati Jinich

      Jan 16

      Yay! So glad you liked it Paul 😉

  10. Marilyn K

    Dec 21

    I saw this recipe made on TV and made a note. I’m very glad the recipe is still available online. Thanks! I look forward to trying it.

    1. Pati Jinich

      Dec 24

      Thanks to you Marilyn, hope you like it when you make it 😉

  11. Kasia and Marek

    Oct 06

    We love it!

    1. Pati Jinich

      Oct 07

      Gracias, yay!!!!

  12. S

    May 15

    Can this be baked in a bundt pan?

    1. Pati Jinich

      May 16

      Of course, just make sure its large enough (at least 10″) to hold all the batter, good luck 😉

  13. Pati Jinich

    Feb 24

    Hi Leo! Thanks for tuning in, you can see this recipe in Season 5, Episode 2 “Mérida: Exploring with the Locals” either in your Local PBS Station, in Amazon Prime, CreateTV or Youtube

  14. Margie Davis

    Feb 11

    Patients, My family loved the mango pound cake! My son helped me & he thought the batter seemed dry so he added a tablespoon of sour cream.
    Thanks so much for the Merida area show. My niece & family live there & I visit my godson at Easter every year. We go to the markets & I love the orange bread sold there. My nieces mother makes wonderful Brazos de Dios with chia we buy at a little market in the Caucel area of Merida. Love your show! Que rico!

    1. Pati Jinich

      Feb 15

      Thanks Margie! Great idea to add a bit of sour cream to the pound cake. Glad to hear you liked the Merida episode, it is truly a magical City.

      1. Margie Davis

        Feb 16

        Hoping you might do a segment on the local treat Brazos de Dios!

        1. Pati Jinich

          Feb 16

          Great suggestion Margie 😉

  15. Cinderella

    Jan 20

    Hi Pati, my husband and I have made the mango pound cake several times and it turns out better & better each time. Hoping todays one will also turn out good. We are using jarred mangos instead of the fresh or frozen. We really enjoy your show.

    1. Pati Jinich

      Jan 21

      Hope you enjoyed it, Cinderella!

  16. Evelyn

    Nov 14

    Can this recipe be doubled or tripled?

    1. Pati Jinich

      Nov 16

      Go for it, Evelyn!

  17. Maryse Guevara

    Sep 07

    I’ve made this cake several times and it’s always great! Getting ready to make it again. I love that it freezes so well. Thank you for the recipe and the show!

    1. Pati Jinich

      Sep 09

      Thank YOU Maryse!

  18. Deb

    Aug 07

    Has anyone tried freezing this cake? I have a lot of fresh mangos and I’d like to try a recipe that could be frozen.

    1. Pati Jinich

      Aug 07

      You can freeze the cake no problem, Deb!

  19. Tim

    Jul 09

    Live in Oakland Park Florida. I have a huge mango tree covered with ripe fruit in the backyard and have been scrambling to find recipes to use them. This recipe was a big hit. the only difference is I made a diabetic version using Splenda and made a sugar free cream cheese frosting. Love your show!!!

    1. Pati Jinich

      Jul 09

      Lucky you to have a mango tree, Tim!

  20. April

    May 16

    Hi Pati,
    Thank you for such a wonderful recipe. My mom and I watch your show all the time, and seen you make this cake. I live in Canada so I had to wait until the good mangoes were available at the grocery store. As soon I seen them available I knew I wanted to make this cake!
    The only difference when making this recipe was I did not have two ingredients on hand so I had to substitute the buttermilk with plain yogurt, and almond extract with another teaspoon of vanilla.
    The cake was so moist and delicious. I will definitely be making this again soon.
    I wanted to ask you if I have leftovers (which I probably won’t, but if I did) how well does this cake freeze?
    Again thanks for all your wonderful recipes!

    1. Pati Jinich

      Jun 03

      Thank you guys for tuning in from Canada, April! You can for sure freeze this cake…enjoy.

  21. Fatima To.

    Apr 30

    Hi Pati!

    Thank you for the recipe! My family and I watch your cooking show on Saturday mornings…I must say that I love the beautiful blouses you wear on the show not to mention this delicious pound cake. I also substituted plain yogurt for buttermilk. I baked mine in a Bundt pan and it needed to bake for about an hour. I also used pureed canned mangoes.
    It was a huge hit at my daughter’s Multicultural Festival at school!

    Thank you!

    Fatima

    1. Pati Jinich

      May 02

      So happy to hear it was a hit at the festival, Fatima.

  22. Courtney Thaxton

    Apr 02

    HI Pati,

    My daughter (5 y.o.) loves your show! We made this mango pound cake this weekend and it was amazing. She has an dairy allergy so I used almond milk based yogurt in place of the buttermilk and it turned out great. Nice, moist and fluffy texture. Also as an FYI to others here, I baked the cake in a bundt pan, increasing the cooking time to 45-50 minutes.

    1. Pati Jinich

      Apr 13

      I’m so happy you and your daughter loved the cake, Courtney!

  23. Viviana

    Nov 28

    Hi Pati!!
    Just made this with gorgeous fresh Australian mangos, and it is divine!! I also used plain yoghurt instead of buttermilk and it worked perfectly! I will definitely be keeping this up my sleeve for future baking sessions!!
    Cheers from down under!!

    1. Pati

      Nov 28

      Mmmmm fresh mangoes….so glad you loved the pound cake, Viviana.

  24. Marie lourdes michel

    Oct 14

    This is the best pound cake I never seen thank you.

    1. Pati

      Oct 14

      Thank you Marie Lourdes!

  25. Linda

    Sep 06

    Made this cake,followed recipe. Made in 9×13 pan but certainly was too big. Cake was much too thin. Disappointed

    1. Pati

      Sep 10

      I’m sorry to hear that Linda.

  26. Jorge

    Aug 22

    Olah patti. My daughter Lara and I watch your show together we had to try this recipe. We always like to follow the recipe but we used some spiced rum instead of vanilla omg so good.!

    1. Pati

      Aug 22

      Oh that sounds so good, Jorge! And say hi to Lara for me.

  27. Cyndikay

    May 30

    Ahi ya yhi muchachita ….this recipe is simply delicious..my sister made this mango pound cake this morning, and she just brought us some to taste…muy rico..we loved it! We love your show and have tried many of your delicious recipes !

    1. Pati

      May 31

      Yay! I hope you all continue to enjoy all of the recipes.

  28. Marie

    May 23

    Just watched your show can not wait to make the mango cake I love your show watch all the time .

    1. Pati

      May 23

      Thank you for tuning in Marie!

  29. Cindy

    Feb 11

    I love making this cake for my grandkids & their family, it’s gone in two days right out of the pan! I love the garnishing look so want to follow through with that! One time I added too much buttermilk & the cake was really dense & brownie like, but they ate it anyway & loved it! Lol

    1. Pati

      Feb 12

      I’m so glad you and the grandkids enjoy it so much, Cindy!

  30. Chelito

    Jan 23

    I was wondering if you think layering the bottom of the cake pan with tiny bits of mango would work, like a pineapple upside down cake and has this recipe been tried with Gluten free flour mix?

    1. Pati

      Jan 31

      ​That is a great idea, let me know how it goes!

    2. Jan Priddy

      Jun 07

      According to a comment below:
      Laura m says:
      April 30, 2017 at 9:03 pm
      Amazing and made it gluten free

  31. Lazaro

    Oct 28

    Is that 350 degrees “FAHRENHEIT (= to 177degrees C), or a typo error? Maybe you mean CELSIUS? Thank you.

    1. Pati

      Oct 30

      Yes it’s Fahrenheit.

  32. Norma

    Jul 17

    Hi Pati,
    I made the Mango Pound Cake, and it didn’t rise as much as I was expecting it would. Any suggestions?
    Maybe too much mango, I use a liquid cup to measure the mango, instead of a cup for solids

    1. Pati

      Jul 21

      Not sure Norma…maybe it was more mango than needed? ​

  33. Mario Mira

    Jul 08

    I had tried two times and both times it comes with a strong baking powder/soda flavor, what am I doing wrong? I follow the recipe, could it be because I omitted the almond extract and just a little bit over a cup of sugar.
    Would you please tell me what could it be.
    Thank you very much.

    1. Pati

      Jul 11

      Hmmm…I’m not sure. Make sure the mangoes you are using are sweet enough and you can change the baking soda for baking powder, but you will need to cook the cake for a little longer.

  34. Deb

    Jun 04

    Here’s my story. I saw your episode in making this cake and thought it would be perfect for a social event I was going to, but I did not have mango and decided on peaches. Than I found out I did not have peaches(canned, frozen nothing) pitch hit…. I had a jar of Balsamic Fig Chutney which I substituted for the mango adding in honey also.
    I came out wonderful; moist, lightly spicy and fig flavored.
    I will be trying with mango too (and that peach when it comes in season)
    I love your program and it is inspiring me.

    1. Pati

      Jun 05

      Thank you so much Deb for sharing! So happy you are inspired.

  35. B

    Jun 03

    I haven’t made the cake yet but I do know Costco sells organic frozen mango chunks in their frozen fruit isle.
    I am sure they will be very sweet and ripe.
    B

    1. Pati

      Jun 05

      Hope you enjoy the pound cake!

  36. Claudia

    May 26

    Hola Pati,
    I just baked this and it’s very good and moist. The only thing is that I wish it had more mango flavor. I’m thinking the ataulfo mangos weren’t ripe enough. The lady at farmers market said they’re ripe when yellow but maybe they need to be a deeper yellow?

    1. Pati

      May 26

      I’m so happy you liked the cake! The mangoes should be golden yellow when ripe.

  37. Carole Jaye

    May 24

    Pati, this was first try and made this delicious cake for my daughters birthday (at her request)- delicious !
    The Philippine frozen mango slices were very sweet, so thought I would delete the 1/3 cup sugar. Well once mixed, it actually was not too sweet, but we paired it with mango ice creme! Also did not add almond extract- I posted my photo on your FB page! I made a Mexican breakfast with eggs & nopales and cake – yummy – Mom was a big hit this morning. Love all your receipes❤️

    1. Pati

      May 25

      Yes thank you for sharing your picture Carole! I’m so glad your daughter had a great birthday!

  38. Susan

    May 12

    I watch your show all the time. I just made the Mango pound cake and it was delicious. I plan on trying more of your recipes as soon as I get the ingredients I need.

    1. Pati

      May 15

      Susan, thank you so much for tuning in and for trying the recipes!

  39. Mario M

    May 12

    Hola Paty,
    Se le podia mesclar jugo de Naranja? Que piensa? Espero su respuesta y gracias Por su ayuda.
    Sinceramente
    Mario

    1. Pati

      May 12

      ​Si, seguro​!

  40. Mark

    May 07

    I think I misread the instructions because I thought it meant to mix the dry/wet ingredients in the stand mixer. I must admit that I was quite nervous about using the stand mixer because it is so easy to over mix and get a dry cake (happens too often – you’d think I would learn). However, I made this cake today and got comments like “best cake I have ever had!” It truly was fantastic! I did use an extra tsp of vanilla extra instead of the almond extract (due to almond allergy).

    PS: Love your show – watch you on PBS (WNED).

    1. Pati

      May 08

      Super! Thank you Mark.

  41. Donna Lagano

    May 06

    Hola Pati, I just made the Mango Pound Cake, had to omit the almond cuz didn’t have it on hand. I also substituted the buttermilk for whole milk plain yogurt. The cake is pure delight and the fresh mango comes through loud and clear. I dusted with powder sugar and a little bit of lime zest for color and that true Mexican flair. I recommend your recipes all of the time, every one I have ever made has been a success and oh so easy. Thank you Pati for coming to America and sharing your culture and beautiful family with all of us.
    Donna Lagano

    1. Pati

      May 08

      Thank you so much Donna!

  42. Laura m

    Apr 30

    Amazing and made it gluten free

    1. Pati

      May 01

      Fantastic!

  43. Anna

    Apr 16

    I made the mango pound cake and it had a weird taste. i was hoping it would taste better a few hours later, because i’ve noticed when I bake the taste can change a few hours afterwards or a day later, but the taste didn’t change. I really love your show and the food you make looks delicious, I hope this is just one of those things.

    1. Pati

      Apr 27

      I’m sorry to hear that Anna. My guess is that it was the mangos. Did you taste the mangos before you used them? Where they fresh and not over ripe? Or on the contrary, too green? If they were thawed from frozen, did they taste right? If the mangos weren’t good, that will just ruin the pound cake…

    2. Mark

      May 07

      I find I have to be really precise with measuring baking soda in recipes that use both baking soda and baking powder as too much baking soda can leave a strange taste.

  44. Misha

    Apr 12

    Hola Pati! Thanks for this great recipe. Do you think I could use coconut extract instead of almond extract?
    Gracias and I love your show!!

    1. Pati

      Apr 24

      Absolutely, yum!

  45. Cristina S

    Mar 18

    Pati,
    Me encanta tu programa , tus recetas fantásticas !!!
    Y disfruto cada vez que viajas y compartes lugares hermosos de nuestro país .
    Thank you for all your recipes and for showing a positive side of our culture .

    1. Pati

      Mar 20

      Gracias Cristina!

      1. Cristina S

        Mar 23

        Hice el mango pound cake para una cena de bienvenida a unos amigos Alemanes, quedaron “fascinados ” con el postre, lo compararon con la mejor repostería europea, yay!!!

        1. Pati

          Mar 27

          Super!

  46. Felisha

    Mar 14

    I can’t wait make it you are a great..cook when can you come to my house..haaa
    I live your show a lot..l love black bean also love them …Your recipe’s rock!!!

    1. Pati

      Mar 16

      Thank you so much Felisha!

  47. Clorisa

    Feb 21

    I just made this cake last night and was so excited to as the episode that this cake is featured in was my first for Pati’s show and now I’m hooked and have bought her cookbooks as well. This mango pound cake is delicious, but, I think I may have added a bit too much almond as it does overpower just slightly. I didn’t have the full 1 3/4 cups of frozen mangoes but I did add mango nectar to the mix which gave it great flavor! Love watching your show Pati and you’ve sparked my interest in Mexican cooking even more!

    1. Pati

      Feb 23

      Aww Clorisa it means so much to me that you have a further interest in Mexican cooking. Thank you for buying the books…I hope you enjoy them and the show! Warmest, Pati

  48. Migdia Chinea

    Feb 18

    This mango cake is delicious. I’m not a pork eater any more. But I prepare black beans often. Do you ever use a pressure cooker? Is that a faux pas? I find that 50 minutes is not enough. I make the Cuban black beans and sometimes I use them in Mexican food as well. Thanks for the Yucatán visit. I think the architecture is really beautiful there. Regards. Migdia

    1. Pati

      Feb 24

      Hi Migdia, here is a recipe for black beans: http://patijinich.com/pati_2020/recipe/black-beans-from-the-pot/. You can use a pressure cooker, but you may need add a bit more water and cook them for a bit longer. Enjoy!

  49. JR

    Feb 12

    Have made this cake twice and each time got rave reviews.

    1. Pati

      Feb 13

      So happy to hear that JR!

  50. Meg

    Feb 11

    I made this yesterday and it is delicious. I used fresh, ripe mangos and substituted sour cream for the buttermilk as I was didn’t have any on hand. The cake is full of mango flavor and moist. I’ll make this again!

    1. Pati

      Feb 13

      YAY!

  51. Jim

    Jan 13

    What about canned mango in juice–think that would work??

    1. Pati

      Jan 13

      You can give it a try…but I would rather use thawed from frozen mango chunks, or canned mangoes…

  52. Jason Salazar

    Sep 26

    The tarickyste of this cake was very bland. Maybe my frozen mango that thawed didn’t have enough flavor. The almond can be tricky because if used too much it cuts through everything. I don’t know —this recipe just was not a winner.

    1. Pati

      Sep 26

      Oh no! I’m so sorry it wasn’t a winner for you! Fresh fruit usually lends more flavor for sure so if you’re up for it, try it with fresh mango next time. Also, maybe this recipe will hit the spot for you: http://patijinich.com/pati_2020/recipe/chardonnay-mango-pecan-tart/

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