Make Mango Tango With This Delicious Cake Recipe | Maila Ta Fan Boka


Finally, my favorite time of year has arrived! It’s that time of year when I tango with my mangoes!

COOK AT HOME: Bill Pesch is pictured in his kitchen, which he says “sometimes looks like a disaster area”. Photo courtesy of Bill Pesch

Well, to be more precise, for this particular Chunky Fresh Mango Cake recipe, I got into tango with my friend Fumiko Harada’s mangoes.

There are two large mango trees in my garden. For weeks, I checked them daily, hoping and praying that they would drop some ripe fruit soon. I was dying to do some culinary surgery to turn them from soft, orange-fleshed celestial globes into devilishly delicious desserts. To my frustration, I only occasionally found a budding fruit, barely the size of a walnut, lying on the ground. For cooking purposes, they were worthless. I was starting to get very frustrated with Mother Nature and continued to offer silent prayers for culinary salvation!

Then suddenly one Saturday my prayers were answered – but not the way I had planned. I woke up early, eager to check if there were any mangoes before the chickens beat me against some ripe fruit. During the day it is not uncommon to see between 20 and 40 chickens roaming my property, looking for anything edible. During mango season, chickens are the bane of the earth! They have no respect for my property rights over the mangoes that fall in my garden! Each year they eat about 60% of my mango crop.

With a sense of urgency, I unlocked my front door and turned the doorknob. When the door opened, I heard a thud. Hanging from the outside door handle was a large plastic bag filled with ripe mangoes! There was no note. Where did this manna from heaven come from, I wondered? At that time my cell phone pinged with a WhatsApp message. My good friend, Fumiko Harada, informed me that on her way to Ipan, she had left the bag at my front door. She knew that I was in desperate need of ripe fruit and that her tree was already producing. She also likes desserts, but does not have an oven. As a frequent Sunday dinner guest with us, she was definitely hoping that I would use the fruit to make one of her favorite treats, Chunky Fresh Mango Cake. I was only too happy to make his dream come true!

So the next day I peeled and chopped all the mangoes. As the bakers of Guam know, it’s a labor of love. It can be a tedious and time consuming task, but blissful visions of the end product motivate us to keep chopping!

I found this recipe a few years ago on the Taste of Home site. The original recipe was for a 6 “pie pan. It was way too small for my family and friends, so I adapted the recipe for a 13” x 9 “pan. * So bakers, get ready … on your marks, get set, go tango with your mangoes!

Week 28 – Chunky Fresh Mango Cake


For the cake

1 cup of sugar

1/2 cup brown sugar

1 cup of canola oil

3 eggs

1 teaspoon of vanilla extract

2 cups all-purpose flour

2 1/4 teaspoon baking powder

3/4 teaspoon of salt

3/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg (optional – leave it aside)

2 1/2 cups peeled and chopped mangoes

3/4 cup chopped pecans

For the garnish (optional)

1 1/2 tablespoons of sugar

3/4 teaspoon ground cinnamon

Whipped cream and / or ice cream for topping (optional)


1. Preheat oven to 375. Spray 12 “x 9” pan with nonstick cooking spray.

2. Peel and chop the mangoes and place them in a small bowl.

3. In a large bowl, beat white and brown sugar, oil, eggs and vanilla extract until blended.

4. In a medium bowl, combine flour, baking powder, salt, cinnamon and nutmeg.

5. Gradually add the dry ingredients to the sugar / egg mixture and mix well.

6. Stir in mangoes and pecans.

7. Pour the mixture into the greased pan.

8. Whisk together 1 1/2 tablespoon of sugar and 3/4 teaspoon of ground cinnamon and sprinkle on top of the dough.

9. Bake at 375 degrees for 40 minutes.

6 inch recipe

* If you want to cook the original 6 “round pan recipe, the ingredients are:

1/2 cup of sugar

1/3 cup canola oil

1 egg

1/2 cup plus 2 tablespoons all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon of salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

3/4 cup chopped peeled mangoes

1/4 cup chopped pecans

Follow the directions above except bake for 30 minutes.

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