Mango Cake: Silky and Velvety

Ingredients

• 1.5 cups mango pulp (350g)
• 2 cups all-purpose flour (250g)
• 0.75 cup granulated sugar (150g)
• 0.5 cup neutral oil (120ml)
• 0.5 cup Greek yogurt (120g)
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.25 cup mango puree (60g) for glaze
• 1 cup powdered sugar (120g) for glaze
• 1 tsp lemon juice

Instructions

1. 1

   Whisk the dry ingredients. Combine the 2 cups of all purpose flour, baking powder, baking soda, and salt in a large bowl. Note: Sifting here prevents clumps and aerates the flour.

2. 2

   Blend the wet base. In a separate bowl, whisk the 0.75 cup of granulated sugar with the 0.5 cup of neutral oil until combined.

3. 3

   Incorporate the dairy. Add the 0.5 cup of Greek yogurt to the sugar mixture and whisk until smooth.

4. 4

   Add the star player. Pour in the 1.5 cups of mango pulp, whisking until the mixture turns a vibrant, uniform orange.

5. 5

   Combine gently. Gradually fold the dry ingredients into the wet. Note: Stop the moment you see no more white streaks of flour.

6. 6

   Transfer to pan. Pour the batter into your prepared loaf pan and smooth the top with a spatula.

7. 7

   Bake the sponge. Place in the center of the oven for 45 minutes until a skewer comes out clean and the kitchen smells like toasted fruit.

8. 8

   Prepare the glaze. While the cake cools, whisk the 0.25 cup mango puree with 1 cup powdered sugar and 1 tsp lemon juice until it looks like thick, glossy lava.

9. 9

   Cool completely. Let the cake sit in the pan for 10 minutes, then move to a wire rack. Note: If you glaze it while hot, the icing will just run right off.

10. 10

    Apply the finish. Pour the glaze over the cooled cake and let it set for 20 minutes before slicing.