Mango Pound Cake

Mango Pound Cake
Print Recipe
9 to 10 servings Panqué de Mango
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 course 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.
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 course 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.

22 comments on “Mango Pound Cake

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  1. 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. 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. 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!!

  3. 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. 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!!!

  4. 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!!!

  5. 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. 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

  6. 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

  7. 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!

  8. 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.