Mango Pound Cake
Panqué de Mango
Recipe Yield
9 to 10 servings
Cooking time
50 minutes
Rate this recipe
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 50 to 55 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
117comments inMango Pound Cake
Constance
Jul 28
I love your show- your travels, recipes, your amazing smile and energy, and your adorable boys! I can’t wait to make this Mango Pound Cake, it looks so delicious, my family would LOVE this! Thank you for sharing your life and recipes.
Pati Jinich
Aug 20
Thanks to you for your kindness Constance, so glad to hear you love the show!
Jim
Jun 26
Tried it using cantaloupe instead of mango. It was great!! My new most favorite cake.
Thanks Pati
Pati Jinich
Jul 03
Great idea Jim, yum!
Maria
Jul 16
Hi Pati:
I made this delicious Mango Pound Cake and it was a big hit. My family loved it. It was not too sweet and was so moist and delicious. I made this cake in a 10″ bundt pan. What kind of fruit can I use also instead of Mango? Would love to try different flavors but keep the texture of this great pound cake. Thank you Pati for all your delicious recipes. Love your show. So interesting to learn so many things and see such beautiful places in Mexico.
Thanks again.
Pati Jinich
Aug 04
So glad you liked this pound cake so much Maria; I think you could try peaches or even plums!
Dwight Bird
Sep 16
I always watch your shows’, I make many of them
Pati Jinich
Oct 03
Thanks so much for followign Dwight 🙂
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
Pati Jinich
Jul 03
Thanks for your comments Diane, I have here a recipe for Horchata (rice and cinnamon water) http://patijinich.com/homemade-horchata/ and one for tepache http://patijinich.com/crazy_for_tepache/ Enjoy 😉
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!
Pati Jinich
Apr 04
Hopefully you did not forget the baking powder or the baking soda Maria 😉
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.
Pati Jinich
Mar 07
Yummy, great job Deanna 😉
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.
Pati Jinich
Mar 07
Thanks for subscribing Marilyn!
Barbara Jones
Feb 26
I was wondering if I could use frozen mango puree in place of frozen pieces pureed? Looks delicious.
Pati Jinich
Mar 07
Sure Barbara, go ahead and enjoy it 😉
Antonia
Feb 26
This sounds delicious. I may make for Easter!
Pati Jinich
Mar 07
Thanks so much Antonia, hope you will love it 😉
Beatriz
Feb 26
Este fin de semana lo voy a hacer, Pati. Gracias!
Pati Jinich
Mar 07
Espero que te haya gustado Beatriz, cuentame que tal te salio? 😉
Nicole Augeri
Jan 26
Thank you for this recipe. This is a delicious and moist cake everyone enjoyed!
Pati Jinich
Jan 31
So glad you liked it Nicole 🙂
Paul
Jan 16
I made this after having watched you make it on your program. It turned out great. Thanks!
Pati Jinich
Jan 16
Yay! So glad you liked it Paul 😉
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.
Pati Jinich
Dec 24
Thanks to you Marilyn, hope you like it when you make it 😉
Kasia and Marek
Oct 06
We love it!
Pati Jinich
Oct 07
Gracias, yay!!!!
S
May 15
Can this be baked in a bundt pan?
Pati Jinich
May 16
Of course, just make sure its large enough (at least 10″) to hold all the batter, good luck 😉
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
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!
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.
Margie Davis
Feb 16
Hoping you might do a segment on the local treat Brazos de Dios!
Pati Jinich
Feb 16
Great suggestion Margie 😉
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.
Pati Jinich
Jan 21
Hope you enjoyed it, Cinderella!
Evelyn
Nov 14
Can this recipe be doubled or tripled?
Pati Jinich
Nov 16
Go for it, Evelyn!
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!
Pati Jinich
Sep 09
Thank YOU Maryse!
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.
Pati Jinich
Aug 07
You can freeze the cake no problem, Deb!
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!!!
Pati Jinich
Jul 09
Lucky you to have a mango tree, Tim!
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!
Pati Jinich
Jun 03
Thank you guys for tuning in from Canada, April! You can for sure freeze this cake…enjoy.
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
Pati Jinich
May 02
So happy to hear it was a hit at the festival, Fatima.
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.
Pati Jinich
Apr 13
I’m so happy you and your daughter loved the cake, Courtney!
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!!
Pati
Nov 28
Mmmmm fresh mangoes….so glad you loved the pound cake, Viviana.
Marie lourdes michel
Oct 14
This is the best pound cake I never seen thank you.
Pati
Oct 14
Thank you Marie Lourdes!
Linda
Sep 06
Made this cake,followed recipe. Made in 9×13 pan but certainly was too big. Cake was much too thin. Disappointed
Pati
Sep 10
I’m sorry to hear that Linda.
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.!
Pati
Aug 22
Oh that sounds so good, Jorge! And say hi to Lara for me.
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 !
Pati
May 31
Yay! I hope you all continue to enjoy all of the recipes.
Marie
May 23
Just watched your show can not wait to make the mango cake I love your show watch all the time .
Pati
May 23
Thank you for tuning in Marie!
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
Pati
Feb 12
I’m so glad you and the grandkids enjoy it so much, Cindy!
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?
Pati
Jan 31
That is a great idea, let me know how it goes!
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
Lazaro
Oct 28
Is that 350 degrees “FAHRENHEIT (= to 177degrees C), or a typo error? Maybe you mean CELSIUS? Thank you.
Pati
Oct 30
Yes it’s Fahrenheit.
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
Pati
Jul 21
Not sure Norma…maybe it was more mango than needed?
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.
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.
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.
Pati
Jun 05
Thank you so much Deb for sharing! So happy you are inspired.
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
Pati
Jun 05
Hope you enjoy the pound cake!
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?
Pati
May 26
I’m so happy you liked the cake! The mangoes should be golden yellow when ripe.
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❤️
Pati
May 25
Yes thank you for sharing your picture Carole! I’m so glad your daughter had a great birthday!
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.
Pati
May 15
Susan, thank you so much for tuning in and for trying the recipes!
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
Pati
May 12
Si, seguro!
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).
Pati
May 08
Super! Thank you Mark.
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
Pati
May 08
Thank you so much Donna!
Laura m
Apr 30
Amazing and made it gluten free
Pati
May 01
Fantastic!
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.
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…
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.
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!!
Pati
Apr 24
Absolutely, yum!
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 .
Pati
Mar 20
Gracias Cristina!
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!!!
Pati
Mar 27
Super!
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!!!
Pati
Mar 16
Thank you so much Felisha!
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!
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
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
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!
JR
Feb 12
Have made this cake twice and each time got rave reviews.
Pati
Feb 13
So happy to hear that JR!
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!
Pati
Feb 13
YAY!
Jim
Jan 13
What about canned mango in juice–think that would work??
Pati
Jan 13
You can give it a try…but I would rather use thawed from frozen mango chunks, or canned mangoes…
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.
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/