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Mango-Ginger Cake

If you're searching for a moist, tender cake with big fruit flavor, look no further than this recipe, which puts together sweet mangos with the heat of crystallized ginger in an utterly divine combination.

If it doesn't disappear completely in one sitting, wrap it tightly in plastic wrap and refrigerate for up to 5 days.

8 Servings


12 oz

mango nectar

1 lb

very ripe Earthbound Farm Organic Mangos (about 2 large, peeled, pitted and cubed)

2 0.33333 cup

unbleached all-purpose flour

¾ cup

finely minced crystallized ginger (about 3 oz)

2 tsp

baking powder

1 tsp

ground cardamom

1 tsp

baking soda

¼ tsp




½ cup

buttermilk or sour cream

¼ cup

canola oil

1 tsp

almond extract

Whipped cream (as garnish)


Position a rack in the middle of the oven, and preheat to 350 degrees F. Generously butter the bottom and sides of a 9x3-inch round cake pan and set aside.

Place the mango nectar in a small pan and bring to a simmer over medium heat. Simmer until the juice is reduced to 1/4 cup. Transfer to a small mixing bowl and set aside.

Place the mango cubes in a blender or small food processor and process until roughly puréed. Don't process until completely smooth; some small bits are desirable. Set aside.

Place the flour, sugar, ground ginger, crystallized ginger, baking powder, cardamom, baking soda and salt in a large bowl and whisk to combine.

Add the eggs, buttermilk, oil and almond extract to the bowl with the reduced mango nectar and whisk to blend. Stir in the mango purée.

Add the liquid ingredients to the bowl with the dry mix and stir just until combined. Transfer the batter to the prepared pan. Bake until the cake is set, and a toothpick or skewer inserted into the center of the cake comes out clean, about 55 minutes. Transfer the cake to a wire rack and let it cool in the pan.

To serve, invert the cake onto a platter and cut into wedges. Garnish each serving with whipped cream, if you like.

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