Last updated on May 7th, 2021.

Why Mango Puree Pound Cake?

A. It is so delicious and unique.

B. Starving children in Africa.

So I bought 2 Mangoes last week. Two fat, soft and golden looking Mangoes. The kind that spray a cloud of tropical aroma when in your hands, and give you a sweet vision of yourself laying on a white sand beach holding an umbrella drink.

I bought two mangoes and forgot all about it. Until a week later I opened the refrigerator drawer and realized it is a minute away to a rotten mess.

The only thing I could hear was my Mother, Grandmother and other ancestors shaking their head in disappointment saying:  ” Are you wasting food? What about the starving children in Africa? oh, what a waste! ” (BTW, why is it always Africa?).

Waste? no way! I totally “meant” to forget about it. It is now perfect to bake Mango Puree Pound Cake. I only need to buy 3, 4 or 5 more ingredients  so I won’t waste the $1.59 paid for each mango I go

Even thou I was very proud of not wasting any food, I could still hear my ancestor’s concern about world hunger. So I donated here.

No Lets Talk About This Mango Puree Pound Cake:

  • The secret of this cake is the cayenne pepper, it really brings all the flavors together. Do not worry about the cake being spicy, but feel free to reduce the amount to 1/4 tsp.
  • As always, please make sure all the ingredients are at room temperature before baking.
  • When mixing the cake, the mix might look a bit curdy. That is ok, the acid from the orange zest might be the reason.
  • You can use the juice from the mango puree to make glaze. Mix 1-2 TBS mango water and mix it with 1 cup of powdered sugar.

Here are some more great cake recipes:

5 from 6 votes

Mango Puree Pound Cake

Course Dessert
Cuisine American
Keyword mago recipe, mango cake, mango dessert, mango puree, pound cake
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 15 slices
Author Adopted from Cake Love by Warren Brown


  • 2 1/2 Cups AP Flour (300 g / 11 oz)
  • 1 TBS Potato Starch
  • 3/4 tsp Salt
  • 1/4 tsp Baking Soda
  • 1/4 tsp Ground Cayenne Pepper
  • 1/2 Cup Mango Puree
  • 1 Cup Sour Cream (480 ml/ 8 oz)
  • 2 TBS Fresh squeezed Orange Juice
  • 1 tsp Van. extract
  • 1/2 tsp Pure Orange Oil
  • 1 1/2 Sticks Unsalted Butter, soften (170 g/ 6 oz)
  • 3 Cups Sugar ( 600 g/ 21 oz)
  • 1 tsp orange zest
  • 5 Large Eggs
  • 2 Large Egg Yolks

Mago Puree

  • 1 Ripe Mango
  • 1/4 Cup Sugar (50 g/ 2 oz)

Whipped Cream (optional)

  • 1 Cup Heavy whipping cream
  • 2 TBSP Sugar
  • 1 Ripe Mango, cut into small cubes


To Make the cake

  1. Preheat oven to 350F. Grease a 12 cup bundt cake. Make sure all the ingredients are at room temperature.

  2. In a bowl, combine the flour, potato starch, salt, baking soda and Cayenne pepper whisk to combine and set a side.

  3. Combine the Mango Puree, Sour Cream, orange juice, orange oil and vanilla extract and whisk to combine

  4. In a bowl of a standing mixer fitted with the paddle attachment, mix the butter,sugar and orange zest on medium speed for about 3-4 minutes.

  5. Add the egg yolks and eggs one at a time making sure each egg had fully incorporated before adding the next one. Scrap the sides and bottom of the bowl with a rubber spatula.

  6. Add the flour mixture alternating with the sour cream mixture in 3 or 4 additions, starting and finishing with the dry. After adding the last part of the dry mixture, stop the mixing and using a rubber spatula, scrap the sides and bottom of the bowl to make sure all the ingredients are fully incorporated.

  7. Fill the greased pan and bake on the middle rack for 50-55 minutes, or until a tooth pick comes out dry when inserting in the center of the cake.

To Make the Mango Puree

  1. Cut the Mango into even pieces and mix with the sugar and place in a pan.


  2. Place the pan oven medium heat and let cook for about 3 minutes after it starts to simmer, Turn heat off and allow to cool for about 15 minutes

  3. Strain the syrup and reserve for soaking syrup later on, Place the cooked Mango in a food processes and puree until completely smooth.

  4. Pour the puree in a container and refrigerate until use.

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10 Comments on " Mango Puree Pound Cake "

  1. Dikla

    5 stars
    this mango puree pound cake looks so delicious!! Giving me all sorts of ideas!

  2. Dikla

    5 stars
    Great use of mango. Everyone in a while they go on sale, super cheap, at my grocery. I’ll keep this in mind!

  3. Dikla

    5 stars
    What a good reason to buy some mangos. Would love a slice of this cake right now.

  4. Dikla

    5 stars
    You forgot item #C. Me 🙂
    This mango cake looks completely awesome! And I’ll be sure to make extra batch.

  5. Dikla

    5 stars
    What a fun summer cake idea! My kids love mango so I’ll be baking this one for sure! Looks delicious

  6. Dikla

    I tried this recipe and it turned out great. I used two tube pans as the recipe is quite large. Also, I did not have the orange oil so I grated extra orange peel, taking care not to get any of the bitter pith. Finally, I had already pureed all the mangos before discovering this recipe so I added fresh blueberries with the whipped cream topping for additional color, nutrition and deliciousness.

    1. Dikla

      Hi Alison!

      Thank you so much for this comment! So glad you liked the recipe and I have to say how impressed I am with your creativity! I but the blueberries really upgraded the cake!

  7. Dikla

    How can i modify this recipe to only use Mango puree instead of ripe mangoes.

    1. Dikla

      Hi Ramya,
      I am guessing you already have mango puree? If so, you have Mango puree you can just use it in the recipe and spik the mango puree part.

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