Pioneer Woman Mango Cake

This Pioneer Woman Mango Cake is a moist and fruity recipe, which uses ripe mango puree and soft butter for a sweet tropical flavor. It’s a classic, foolproof recipe, ready in just an hour.

Pioneer Woman Mango Cake Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup ripe mango puree
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• Optional: pinch of cinnamon, 1/4 cup chopped nuts or shredded coconut

How To Make Pioneer Woman Mango Cake

1. Prep the oven and pan: Preheat oven to 350°F (175°C). Grease and flour a loaf or round cake pan.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, and cinnamon (if using).
3. Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy.
4. Add eggs and mango: Beat in eggs one at a time. Stir in vanilla extract and mango puree until well combined.
5. Combine mixtures: Gradually add the dry ingredients into the wet ingredients. Stir until just combined.
6. Fold in extras: Fold in chopped nuts or shredded coconut, if using.
7. Bake the cake: Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick comes out clean.
8. Cool and serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Recipe Tips

• What type of mango is best? Use very ripe Ataulfo or Kent mangoes for smooth puree and sweetness.
• Can I use canned mango puree? Yes, just be sure it’s unsweetened to control the sugar level.
• How to check for doneness: A toothpick inserted should come out with dry crumbs, not wet batter.
• Can I make this ahead? Yes, bake a day ahead and wrap tightly to keep moist.
• Best way to decorate: Dust with powdered sugar, drizzle with glaze, or top with fresh mango slices.

What To Serve With Mango Cake

This mango cake pairs perfectly with light or tropical accents:

• Whipped cream or coconut cream
• Mango sorbet
• Vanilla yogurt
• Lime zest or drizzle
• Mint tea or iced coffee

How To Store Mango Cake

Room Temperature: Keep covered at room temperature for up to 2 days.
Refrigerate: Store in an airtight container for up to 5 days. Bring to room temperature before serving.
Freeze: Wrap tightly and freeze up to 2 months. Thaw in the fridge overnight.

Mango Cake Nutrition Facts

• Calories: 260 kcal
• Carbohydrates: 35g
• Protein: 3g
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 60mg
• Sodium: 130mg
• Fiber: 1g
• Sugar: 20g

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I turn this into cupcakes?
Yes, bake in lined muffin tins for 18–20 minutes at 350°F.

What frosting goes well with mango cake?
Try cream cheese frosting, mango glaze, or a coconut buttercream.

Can I add other fruits?
Yes, try mixing in pineapple chunks or raspberries for extra fruitiness.

How to make it vegan?
Use plant-based butter, egg replacer, and dairy-free yogurt or mango puree.

Can I double the recipe?
Yes, use a 9×13 pan and bake for 40–45 minutes.

Try More Recipes:

• Pioneer Woman Apple Cider Milkshakes
• Pioneer Woman Instant Pot Apple Cider
• Pioneer Woman Apple Cider Syrup