Ingredients

For the Mango Loaf Cake:

• Mango Chunks: 1 ½ cups (fresh or frozen)
• Milk: ½ cup
• Vinegar: 1 tablespoon
• All-purpose Flour: 1 ½ cups
• Cornflour (Cornstarch): 2 tablespoons
• Baking Powder: 1 teaspoon
• Baking Soda: ½ teaspoon
• Himalayan Pink Salt: ¼ teaspoon

Prep Time, Cooking Time, and Total Time

• Prep Time: 15 minutes
• Cooking Time: 45-50 minutes
• Total Time: 1 hour (including cooling time)
• Servings: 8-10 slices

Step-by-Step Instructions

Step 1: Prepare the Mango Puree

1. Begin by blending the mango chunks and milk together to form a smooth mango puree. If you’re using frozen mangoes, ensure they are properly thawed before blending. This will be the base for the cake’s moist texture and mango flavor.

Step 2: Make the Buttermilk

1. Add the vinegar to the milk mixture and stir it well. Let it sit for 5-10 minutes, allowing it to curdle slightly. This will create a makeshift buttermilk that adds extra richness and tenderness to the cake.

Step 3: Dry Ingredients

1. In a separate large mixing bowl, sift together the all-purpose flour, cornflour, baking powder, baking soda, and Himalayan pink salt. Sifting ensures there are no lumps in the dry ingredients and that the leavening agents are evenly distributed throughout the flour.

Step 4: Combine Wet and Dry Ingredients

1. Create a well in the center of your dry ingredients. Slowly pour in the mango mixture (milk and mango puree), and gently fold it together with a spatula or whisk until fully combined. Be careful not to over-mix, as this can lead to a denser texture.

Step 5: Prepare the Baking Pan

1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan (approximately 9×5 inches) with parchment paper, making sure there’s enough paper to hang over the sides, which will help you remove the cake after baking.

Step 6: Bake the Cake

1. Pour the cake batter into the prepared loaf pan. Smooth the top with a spatula for an even surface.
2. Place the pan in the center of the oven and bake for 45-50 minutes or until a toothpick or cake tester inserted into the center comes out clean.

Step 7: Cool and Serve

1. Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from becoming soggy by allowing air to circulate around it.

Step 8: Enjoy

1. Once cooled, slice the Mango Loaf Cake and serve! You can enjoy it as is or add a drizzle of honey or a dollop of whipped cream for an extra touch of indulgence.

Why This Recipe Is Timeless

The Mango Loaf Cake is a timeless recipe because it combines the best elements of classic cake-making with the tropical flair of mangoes. While loaf cakes have long been a favorite for home bakers due to their simplicity and versatility, this version introduces the luscious flavor of mango, making it perfect for those who want a bit of adventure in their baking.

This cake is not only flavorful but also boasts a soft and moist texture that makes it irresistible. By incorporating fresh mango and a homemade buttermilk substitute (using vinegar and milk), the cake becomes extra tender, while the baking soda and powder ensure it rises beautifully. The mix of sweet and tangy flavors, paired with the slight richness of the cake, ensures that every bite is a delight.

Another reason why this cake has stood the test of time is that it’s easy to make with ingredients that are typically found in most kitchens. Whether you’re an experienced baker or a beginner, this recipe is accessible and reliable, meaning you can enjoy a delicious homemade cake without any hassle.

The versatility of this recipe also makes it timeless. You can play around with the flavor by adding spices such as cinnamon, cardamom, or nutmeg, or even incorporate other fruits like berries or bananas for variety. Additionally, this cake can easily be adapted for different occasions. It makes a perfect treat for an afternoon tea or a light dessert after a meal.

Nutrition Facts (Per Serving)

• Calories: 200 kcal
• Carbohydrates: 30 g
• Protein: 3 g
• Fat: 8 g
• Fiber: 1 g
• Sugar: 15 g
• Sodium: 180 mg

FAQs

Q1: Can I use other fruits in this cake?
Yes! If mangoes aren’t in season or you’d like to try something different, other fruits such as bananas, blueberries, or peaches work wonderfully in this recipe. Just be sure to adjust the amount of sugar based on the sweetness of the fruit.

Q2: Can I use a different type of flour?
You can try using whole wheat flour for a healthier option, although it may alter the texture slightly, making the cake denser. If using whole wheat flour, consider using half all-purpose flour and half whole wheat for a lighter result.

Q3: Can I make this cake vegan?
Yes, you can make this Mango Loaf Cake vegan by replacing the milk with a plant-based milk (like almond or oat milk) and the vinegar with lemon juice. You could also substitute the cornstarch for a vegan egg replacer if you prefer.

Q4: How can I make this cake more decadent?
For a more indulgent version of this cake, you could add a glaze made of powdered sugar and lime juice, or serve it with whipped cream or a scoop of vanilla ice cream.

Tips for Making the Perfect Mango Loaf Cake

1. Use Ripe Mangoes: The flavor of this cake really depends on the sweetness and ripeness of the mangoes you use. Opt for ripe mangoes to get the best flavor.
2. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in a denser, tougher cake.
3. Add a Splash of Citrus: If you want to elevate the flavor, consider adding a bit of lime or orange zest to the batter for an extra citrusy kick.
4. Check for Doneness: Oven temperatures can vary, so be sure to check the cake for doneness around 45 minutes. If it’s not done, continue baking for another 5-10 minutes.

Storage Tips

• Room Temperature: Store the cake in an airtight container at room temperature for up to 2-3 days.
• Refrigeration: If you want to store the cake for longer, keep it in the fridge for up to a week. Let it come to room temperature before serving for the best texture.
• Freezing: This cake freezes well! Wrap it tightly in plastic wrap and foil, and store in the freezer for up to 2 months. To thaw, leave it at room temperature for a few hours or microwave for a few seconds.

Conclusion

The Mango Loaf Cake is a delightful fusion of fruity freshness and comforting sweetness that will undoubtedly become a favorite in your baking rotation. It’s a cake that’s as easy to make as it is enjoyable to eat, perfect for sharing with loved ones or treating yourself to something special. The tropical mango flavor brings an exotic twist to a traditional loaf cake, making it both refreshing and satisfying.

This recipe’s simplicity, combined with the rich, natural sweetness of mangoes, makes it a timeless treat that will never go out of style. Whether you enjoy it as an afternoon snack, a breakfast treat, or a light dessert, this Mango Loaf Cake is sure to bring a smile to anyone’s face. Its versatility, ease of preparation, and delicious flavor make it a true classic, one that will continue to find a place in kitchens for years to come.