Mango Fruit Cake

Mango Fruit Cake

Serves 4 loaves
Meal type Bread, Dessert, Snack
Misc Child Friendly, Pre-preparable
Occasion Christmas, Formal Party, Thanksgiving


  • 1/2 cup butter
  • 1 1/2 cup candied mango
  • 1 cup chopped nuts
  • 2 cups diced green mango
  • 1/2 cup brandy or rum
  • 1 9-inch x 13-inch pan (coated with cooking spray)
  • 1 cup honey
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt


Step 1 Beat honey and butter in large bowl until smooth. Beat in egg and vanilla. In separate bowl, stir together flour, baking powder, cinnamon, ginger and salt.
Step 2 Mix candied mango and nuts into small bowl and stir in 2 tablespoons flour mixture. Alternate flour-spice mixture and green mango into honey mixture. Mix and add nuts and candied mango. Pour into prepared pan.
Step 3 Bake 325° oven 45 minutes or until done. Cool on cake rack. Cut cake in half crosswise and then in half lengthwise to make 4 loaves.
Step 4 To serve immediately, cut fresh individual cake into small squares.

To age, wrap loaves in cheesecloth and place on foil. Divide liquor among loaves and drizzle. Seal in foil. Refrigerate 2 weeks before serving.


Tip: Good fresh or aged. Divide large cake into 4 gift loaves.

Recipe from the book ©Mangos, Mangos, Mangos by Marilyn Rittenhouse Harris. Her recent book, Tropical Fruit Cookbook, published by the University of Hawaii Press, has a chapter on mango as well as forty common and not-so-common tropical fruits. It is available at bookstores everywhere