Mango Butter Cake

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Mango Butter Cake
Prep Time
15 min
Cook Time
1 hr
12 servings
Recipe by: David Lee Berry, 2014 Your Best Recipe Contest Finalist

Try using coconut milk or yogurt to replace the milk, depending on your taste!


  • 1 1/2 sticks unsalted butter, softened (divided)
  • 1/2 cup light brown sugar
  • 2 large mango, peeled, pitted and sliced ¼-inch thick
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cinnamon
  • 1 cup granulated sugar
  • 1/2 teaspoon orange zest
  • 3 Eggland's Best eggs (large), separated
  • 1 teaspoon vanilla extract
  • 1/3 cup mango nectar-syrup
  • 1/3 cup milk

Optional Garnish

  • 4 oz whipped cream
  • Orange peel
  • 1/2 cup flaked coconut for crisp texture.
  • 2-3 tablespoons powdered sugar


Serving Size
1 slice
17 g
  Saturated Fat
11 g
89 mg
121 mg
43 g
Dietary Fiber
1 g
4 g

Preheat oven to 350 degrees. Butter a 9-inch round cake pan, set aside.

In small saucepan, melt ½ stick of butter and stir in brown sugar, simmer for about 2 minutes. Pour sugar mixture into prepared cake pan and top with sliced mango, creating a fan pattern.

In medium bowl, whisk together flour, baking powder, salt, cloves, and cinnamon. Set aside.

In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat remaining whole stick of softened butter, granulated sugar, and orange zest on high until pale yellow and fluffy, about 5 minutes.

Add whole egg yolks, 1 at a time until incorporated. Add vanilla. Decrease speed to low and add half of flour mixture. Next, add in mango nectar, and milk blending until fully incorporated. Add remaining flour mixture and mix until completely incorporated.

In another clean bowl, beat egg whites until soft peaks form then fold into batter. (TIP: If you are using the same mixer, clean attachments thoroughly and ensure they are completely dry before whipping egg whites.)

Carefully pour cake batter over large ripe mango slices, spreading evenly. Bake for about an hour, or until toothpick inserted into center of cake comes out clean.

Cool in pan for 15 minutes then invert cake onto plate, and cool completely on a wire rack.  

Garnish with whipped cream, powered sugar, and candied orange peel.

Hint use large heavy mango slices to prevent fruit from floating sprinkle flour over them.

Filed Under: Dessert

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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