Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Mango Pound Cake recipe from Pati's Mexican Table Season 5, Episode 2 “Mérida: Exploring with the Locals”
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.
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!
Thank YOU Maryse!
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.
You can freeze the cake no problem, Deb!
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!!!
Lucky you to have a mango tree, Tim!
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!
Thank you guys for tuning in from Canada, April! You can for sure freeze this cake…enjoy.
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
So happy to hear it was a hit at the festival, Fatima.
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.
I’m so happy you and your daughter loved the cake, Courtney!
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!!
Mmmmm fresh mangoes….so glad you loved the pound cake, Viviana.
This is the best pound cake I never seen thank you.
Thank you Marie Lourdes!
Made this cake,followed recipe. Made in 9×13 pan but certainly was too big. Cake was much too thin. Disappointed
I’m sorry to hear that Linda.
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.!
Oh that sounds so good, Jorge! And say hi to Lara for me.
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 !
Yay! I hope you all continue to enjoy all of the recipes.
Just watched your show can not wait to make the mango cake I love your show watch all the time .
Thank you for tuning in Marie!
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
I’m so glad you and the grandkids enjoy it so much, Cindy!
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?
That is a great idea, let me know how it goes!
According to a comment below:
Laura m says:
April 30, 2017 at 9:03 pm
Amazing and made it gluten free
Is that 350 degrees “FAHRENHEIT (= to 177degrees C), or a typo error? Maybe you mean CELSIUS? Thank you.
Yes it’s Fahrenheit.
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
Not sure Norma…maybe it was more mango than needed?
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.
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.
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.
Thank you so much Deb for sharing! So happy you are inspired.
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
Hope you enjoy the pound cake!
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?
I’m so happy you liked the cake! The mangoes should be golden yellow when ripe.
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❤️
Yes thank you for sharing your picture Carole! I’m so glad your daughter had a great birthday!
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.
Susan, thank you so much for tuning in and for trying the recipes!
Hola Paty,
Se le podia mesclar jugo de Naranja? Que piensa? Espero su respuesta y gracias Por su ayuda.
Sinceramente
Mario
Si, seguro!
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).
Super! Thank you Mark.
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
Thank you so much Donna!
Amazing and made it gluten free
Fantastic!
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.
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…
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.
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!!
Absolutely, yum!
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 .
Gracias Cristina!
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!!!
Super!
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!!!
Thank you so much Felisha!
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!
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
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
Hi Migdia, here is a recipe for black beans: http://patijinich.com/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!
Have made this cake twice and each time got rave reviews.
So happy to hear that JR!
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!
YAY!
What about canned mango in juice–think that would work??
You can give it a try…but I would rather use thawed from frozen mango chunks, or canned mangoes…
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.
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/recipe/chardonnay-mango-pecan-tart/