• Fresh Mango Honey Cake

Fresh Mango Honey Cake

This Fresh Mango Honey Cake recipe started for me with a lonely can of sweetened condensed milk leftover in my pantry that I wanted to get rid of.  That, and I bought a six-pack of mangos at Costco and they all ripened at once (as they tend to do).  From those two ingredients this yummy cake developed from concept to fork.  Ha-ha. Okay well….I thought that was funny.  Maybe humor is not best suit.  I’ll stick to cooking.

Anyway, as I was pondering what might make a nice sweet addition for an Easter Brunch and the very first thing that came to mind was a tres leches (3 milks) kind of cake because I know that uses sweetened condensed milk and I love how moist and spongy those cakes are.  But that seemed somehow altogether too obvious. Being a food blogger sometimes means not trying the first thing that comes to mind.  I wanted to try something new and the mangos threw me the curveball and inspiration I needed.  So with the fresh fruit I thought it would be nice to try to get that pineapple upside down cake thing going.  You know…where the fruit caramelizes in the bottom of the pan with the butter and sugar.  The fresh mango doesn’t have quite the same amount of sugar as a canned pineapple but I did get some of that.  And the light sweetness from the honey with the fresh mango is just a really nice combination.  This cake is not sickeningly sweet – one reason I really like it.  It’s perfect for a brunch (Easter, Mother’s Day, bridal shower) because it offers something sweet but isn’t over the top sweet.  Pairs well with coffee or mimosas.  In fact a mango juice mimosa would be amazing with it!  Please invite me if you try that.  A nice touch would be to serve with a local honey on the side and one of those honey sticks that you can use to evenly drizzle.  I like a good amount of honey on this cake.  Keeps in moist and gives that extra edge to put it over the top.

It’s a fairly simple cake to make and it only took me a few minutes to pull together.  The trickiest part is probably just slicing the mango into even pieces but I give a few tips below on how to do that.  Another overall tip is not to overcook the cake.  I can see why you might be tempted to….I was.  After 50 minutes in the oven you still might see a the tiniest little shake in center of the cake but it’s probably done or just about.  Definitely don’t go over 55 minutes or it will be really tough by the time it cools.  That’s about it!  Enjoy and here’s the step by step.

1.  Preheat your oven to 325 degrees and grab a 9-inch square baking pan.  Grease the sides of the baking pan with cooking spray (you will use butter on the bottom so don’t grease that). Then grab 2 fresh, ripe mangos from the fruit bowl.  You want to make sure they are ripe (sweet) but not mushy.

fresh mangoes

Start with fresh mangoes

2.  Peel them and quarter the mangoes into four large sections. Then lay the flat side down on the cutting board before slicing. This is the safest way to avoid cutting yourself.  Those suckers are slippery.

peel mangos and section them

Peel and section into four pieces

3.  Slice into even pieces…

Slice each mango into wedges

Slice mango into wedges

4.  Now on to the butter and eggs….

butter and eggs

2 sticks of unsalted butter and 5 eggs at room temp

5.  Melt the 2 sticks of butter and use about 3 Tablespoons on the bottom of the baking pan.

Melted butter

Melted butter

6.  Top the butter with about 3 Tablespoons (or more) of the brown sugar…

brown sugar

Add brown sugar to the butter…

7.  Layer 1/2 of the mango slices (1 mango) on the brown sugar and butter mixture and top with zest from 1/2 a lemon (reserving the other 1/2 of lemon for later)

First layer of mango

First layer of mango into the pan

8.  Combine the dry ingredients in a bowl and whisk or sift to combine.  Then grab your mixing bowl and attach the whisk and start in on the wet ingredients.  Butter and honey first….adding in the eggs one at a time. *Cooking tip – lightly spray the measuring cup before adding the honey to make it easier to pour into the bowl.

butter and honey

Remaining melted butter and 1/2 cup of honey

adding eggs

Add the eggs to the butter and honey mixture (one at a time)

9.  Finally add the vanilla and can of sweetened condensed milk.  Whisk to combine. The add the dry ingredients in a little at a time and whisk until just combined.  Don’t overmix.

add condensed milk and vanilla

Add condensed milk and vanilla

 

Smooth batter

Smooth batter after adding in the dry ingredients

10.  Cover the bottom layer of mangos with about 1/2 of the batter then add the second layer (remaining mango) to the cake batter and add the remaining 3 Tablespoons of brown sugar and last 1/2 of lemon zest.  Then top with last of the batter.

layered cake batter with mango

Cake batter layered with mango and brown sugar

Mango honey cake

Mango Honey Cake ready for the oven

11.  Bake for 50 to 55 minutes and then cool for at least 20 minutes on a cooling rack before flipping onto the serving tray.

Mango Honey Cake cooling

Mango Honey Cake cooling in the pan

Mango Honey Cake

Mango Honey Cake before powdered sugar and honey

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Fresh Mango Honey Cake

Prep Time: 20 mins
Bake Time: 50 mins
Serves: 8-10 people

Ingredients

  • Dry Ingredients
  • 2 cups all purpose flour
  • 1 ½ teaspoons baking powder
  • Wet Ingredients
  • 2 sticks unsalted butter
  • ½ cup Honey
  • 5 eggs
  • 1 - 14oz can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • Other ingredients
  • 2 ripe but firm mangos
  • 6 Tabelspoons brown sugar, divided
  • zest of 1 large lemon
  • powdered sugar
  • honey
  • cooking spray

Method

  1. Preheat oven to 325 degrees. Spray the sides of 9 inch square baking pan with cooking spray.
  2. Peel the mangos and cut into four equal pieces each, leaving the center pit. Then lay the flat side of each ¼ of the mango on the cutting board and cut into even ¼ inch to ½ inch slices (just as close to the same width as possible).
  3. Place about 3 Tablespoons of the melted butter into the baking dish; sprinkle 3 Tablespoons of brown sugar evenly over the butter and place 1/2 the mango slices on top of the butter/sugar mixture (reserve the other ½). Zest ½ the lemon directly over the mango mixture.
  4. Combine all the dry ingredients in a bowl and whisk to combine and set aside.
  5. Spray a 1/2 cup measuring cup lightly and add the honey. Then in a mixing bowl with a whisk attachment whisk together the remaining butter with the honey. Add in the eggs one at a time and then the vanilla and the sweetened condensed milk. Whisk until combined then add in the flour in equal parts, stopping to scrape down the sides as needed. Don’t over mix. When all the flour is just incorporated it’s ready.
  6. Pour ½ the batter over the mango mixture in the baking pan, layer on the rest of the mangos, top with the remaining 3 Tablespoons of brown sugar and the last ½ of the lemon zest and then the remaining batter. Bake in the center rack for about 50-55 minutes or until just set and golden brown on top. Remove and let sit on a cooling rack for at least 20 minutes before you try flipping it over onto a platter. Let cool completely and then sprinkle generously with powdered sugar and drizzle with honey right before serving.

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