Soft mango cake
Soft mango cake is a super soft and exotic-flavored dessert made with a batter made from blended mango pulp, eggs, sugar, vanilla, plain yogurt, seed oil, flour, and a pinch of baking powder.
- Mango (polpa), 300 gr
- Farina 00, 200 gr
- Zucchero semolato, 150 gr
- Yogurt bianco, 125 gr
- Uova, 3
- Olio di semi, 100 ml
- Fecola di patate, 50 gr
- Lievito per dolci, 16 gr
- Estratto di vaniglia, 1 cucchiaino
- Burro per lo stampo, q.b.
- Farina per lo stampo, q.b.
- Zucchero a velo, q.b.
- Per preparare la torta soffice al mango, innanzitutto pela i frutti, ricava la polpa e tieni da parte circa 1/3, tagliata a fettine, per la decorazione finale. Inserisci poi il resto in un mixer da cucina (1).
- Frulla fino a ottenere una purea liscia e omogenea (2).
- Monta le uova con lo zucchero e la vaniglia in una ciotola capiente (3).
- Quando saranno gonfie e spumose, aggiungi l'olio a filo, continuando ad amalgamare il tutto (4).
- Unisci anche lo yogurt (5).
- Incorpora la farina, setacciandola insieme alla fecola e al lievito (6).
- Mescola con le fruste a bassa velocità, quindi completa con la purea di mango (7).
- Versa l'impasto in uno stampo da 22 cm di diametro, già imburrato e infarinato (8).
- Decora la superficie con le fettine di mango tenute da parte (9) e cuoci la torta in forno statico preriscaldato a 170 °C per 40 minuti. Una volta pronta, sfornala, lasciala raffreddare, estraila dallo stampo e sistemala su un piatto da portata.
- La torta soffice al mango è pronta: spolverizzala di zucchero a velo e portala in tavola (10).
Quick and easy, it's perfect for any time of day: for breakfast, as a snack, or even as a dessert, perhaps garnished with a dollop of whipped cream or, as in our version, dusted with a light layer of powdered sugar.
If you like, you can add mango cubes to the mixture, use flavored yogurt instead of plain yogurt, or cut the cake in half and fill it with custard, white chocolate ganache, or tropical fruit jam.
Learn how to make this soft mango cake with step-by-step instructions and tips. If you liked this recipe, try other mango-based recipes, like cheesecake and tiramisu.
How to make soft mango cake
To make the soft mango cake, first peel the mango, scoop out the pulp, and set aside about 1/3, cut into slices, for decoration. Then, place the remainder in a food processor.
Blend until you obtain a smooth and homogeneous puree 2.
Beat the eggs with the sugar and vanilla in a large bowl 3.
When they are fluffy and frothy, add the oil in a drizzle, continuing to mix everything together 4.
Incorporate the flour, sifting it together with the starch and the yeast 6.
Mix with the whisk at low speed, then complete with the mango puree 7.
Pour the mixture into a 22 cm diameter mould, already buttered and floured 8.
Decorate the surface with the reserved mango slices and bake the cake in a preheated oven at 170°C (340°F) for 40 minutes. Once ready, remove from the oven, let it cool, remove from the pan, and place on a serving plate.
The soft mango cake is ready: sprinkle it with icing sugar and bring it to the table 10.
Conservation
The soft mango cake can be stored at room temperature, under a glass cake bell, for 2-3 days maximum.
