It is mango season in Australia so it’s safe to say that it’s the best time of the year to shop for fresh produce. Bright yellow juicy mangoes that make the aisles at the markets bright and fragrant with their heady sweet aroma. It’s an indication that Summer and the gorgeous sunny days are not far away. It makes me want to celebrate! If you follow me on Instagram, you would already know how crazy I am about this fruit. I grew up eating mangoes from my Dad’s orchard and I have really fond memories of the seasons in India when every dish would be turned into a mango something, sweet or savoury. Chutneys, lassi, pickle, curries and desserts. There were times when the abundance would become a problem for my Mum, who wouldn’t know what to do with them. After gifting them to every acquaintance she could remember, they would be stored in every corner of the house. Even under the bed. Oh the aroma! They certainly made my dreams a bit more sweeter.
So when the first mangoes appear at Harris Farm Markets, my favourite place to shop for fresh fruits and veggies, it makes me want to jump with joy. I didn’t have a mango cake on my blog so this year I thought I must create one. This cake tastes purely of mango with a bit of texture from the coconut. I’ve used heaps of fresh mango puree to flavour it because that’s what we are looking for in the cake. Natural mango flavour that gets blended in to the batter. The cake does not need a frosting. A dusting of icing sugar is enough or just serve with fresh mango slices and fresh basil. It’s soft, moist and delightful on it’s own. Just ready to go with a cup of coffee or tea.
Please note that the mangoes I used were quite sweet and flavourful. If the ones you have are not as sweet or you are using canned or frozen ones, you may need to add a bit more sugar. The texture of the mangoes would determine how much milk you would need in the recipe. If your mangoes are really juicy, 1/2 cup milk should be fine (as mentioned in the recipe). If you find the batter too thick, lighten it up with a bit more milk (approx 3/4 cup).
While pureeing the mangoes, I find it best to not have a smooth puree but one that has a bit of juice and bits of mangoes in it. That adds a lovely bite to the cake.
Mango And Coconut Cake
Makes a round 6 inch cake that would serve 6-8 people
125 g unsalted butter, room temperature
3/4 cup castor sugar
2 eggs
1 tsp vanilla extract
1 cup fresh mango puree (squeezed out of 2 large, ripe mangoes)
1 cup self raising flour
3/4 cup desiccated coconut (unsweetened)
1/2 cup milk (more if your batter is too thick)
Thinly sliced mangoes, to serve
Fresh basil, to serve
Preheat oven to 180 degrees C. Lightly grease the bottom and sides of a 6 inch round cake pan and line the base with baking paper.
Place the butter and sugar together in a large bowl and beat till light and fluffy. Add the eggs, one at a time beating after each addition. Add the vanilla extract and mango puree and mix slowly. At this stage the batter look curdled. This is fine.
Fold in the flour and coconut alternating with the milk until just combined (do not over mix). Pour into the prepared pan and bake in the preheated oven for 50-60 minutes or until golden and a skewer inserted into the centre comes out clean.
Leave in the pan for 10 minutes. Loosen the sides by running a blunt knife around the edges. Turn onto a wire rack to cool completely. Dust with icing sugar when ready to serve or top with fresh mango slices and fresh basil.
Sonali dearest, HELLO! I’ve been way behind in my Instagram visits with my school schedule demanding my waking hours! How pleasant it is to see your mastery skills once again! This is a winner and for our summer days, I think this will be a perfect selection. Are you loving your spring into summer? Our fall colors have begun and the enchantment has seized our hearts. Happy weekend my friend! Anita
Hello my friend! Thank you for making time to come and visit me despite your busy schedule. Yes, I’m loving this time of the year and I’m so inspired to create new things. The light especially is gorgeous. I’m sure you are going to make magic with your beautiful photos. Have a wonderful rest of the week.
We adore mangoes and my husband is a particular fan of mango desserts. In fact, we just had mango ice cream last night with dessert. This cake is so vibrant and looks delicious. I wish it was mango season here!
Mango Ice cream…YUM! I’m just trying to quickly finish with mango recipes because the peaches, nectarines, plums and cherries are beckoning next. Thanks dear Monica!
Thank you for this recipe… at last! I cannot wait to make this today. Very excited indeed as we live in noth Queensland Australia and we are at the peak of mango season. Many thanks for this recipe xx
Hi Kiki, I’m so glad you’re making this. I hope you like it as much as I do. Wow, you must be in mango Heaven, living in north Queensland. Thanks so much my friend.
Simply gorgeous and the combo of flavors is like a tropical paradise.
Thanks dear Denise. I’m totally inspired by the tropics.
I have a love-hate relationship with fruit – mangoes are one of my loves and, in the last week alone, mangoes have just exploded into the supermarkets and there are so many roadside stalls selling them I can’t seem to travel to and from work without thinking and seeing them. Naturally I’ve been stuffing myself silly. This cake looks heavenly and the flavour combo is on point! Your recipes and photos are so inspiring!
I have been gushing over all your beautiful mango photos on instagram! This cake is summer perfection, so light and delicious! I cannot wait to try and make it this year. You are making me so excited for mangoes!
Love the story from your childhood. Brings back a lot of similar memories. I was lucky to visit India during summer this year and boy, did I have mangoes or what. This is such a delightful cake Sonali.
I just love your article. I will defiantly try this recipe
Truly beautiful ! Thank you !
This mango, coconut cake looks so colorful and Yummy!! I look forward and trying more of your recipes, Thanks for the share!!