This Mango and Pistachio Butter Cake is absolutely a must item to bake during Summer. This is a delicious, soft and moist cake, but the best part of what I love about this cake is how absolutely creamy it was, even without and added cream in it. The fresh Mango definitely gave this cake not only moisture but a whole lot of Summer deliciousness in every bite.
Mango is one o my favorite Summer fruits. It would be nice if we could have it longer but it doesn’t last as long in Vancouver. We start having around end of May but during this time they are still expensive. Come July and August, this is when they become a little bit cheaper so I can indulge myself almost everyday with a piece of Mango as part of my dessert. I enjoy eating it on it own as much as I love using it for baking.
This Mango and Pistachio Cake is one easy recipe, another one of those one bowl recipe that I love to share in my blog. When you watch the video, you will see what I mean, a super easy recipe that produces an absolutely delicious creamy Mango Cake that I am sure you and your friends and family will love. I would love to hear your feedback in case you give this a try.
What are the Ingredients for Mango and Pistachio Butter Cake
- Butter – I used unsalted butter, if using salted butter omit or reduce the salt in the recipe
- Caster Sugar – Caster sugar is similar to granulated sugar except that it has a finer texture which makes it easier to dissolved when creamed with the butter. You can make your own by processing granulated sugar in food processor. If you do no have food processor, then just use granulated sugar. It will just take few minutes longer to cream but it will still work
- Egg – The egg provides structure to the cakee
- Mango Puree – I used fresh Mango and had it puree using a mini food chopper. You can also use a blender, or use a ready to use Mango puree
- Cake Flour – Also called a low gluten flour because it has the lowest percentage of protein among all the types of flour. This type of flour produces a lighter cake texture. You can also substitute this with all purpose flour but there will be a difference in the texture, it will be slightly dense but it still taste good.
- Baking Powder & Baking Soda – I used both leavening agent to give the cake a lift because baking soda alone is not enough
- Mango – Diced Mango gave additional moisture and texture to the cake
- Pistachio – This gave a nice texture and crunch to the cake. If you do not have Pistachio, you can use pecan or better yet sprinkle some shredded coconut on top. Mango and coconut goes well together and shredded coconut is cheaper and easier to find
How to Make Mango and Pistachio Butter Cake
Start by preparing the Mango. I used fresh Mango but if fresh is not available where you are, you can use ready to use Mango puree or frozen Mango and simply puree it. If using frozen Mango I suggest thawing the Mango to remove excess liquid that could make the cake too wet. For the fresh Mango, you will need 1 large Mango. Use the half of the Mango and puree until smooth. I used my mini chopper to do this. You will need about 1/3 cup. Now the other half, cut it into small cubes, you will need about 1/2 cup. If you are using a small Mango, you may need to use 2 pieces. Set aside the Mango, and move on to making the cake batter.
Let’s Make the Cake Batter. Start by creaming the butter and sugar. Make sure to use a softened butter so it creams easily. Read my tips below on how to softened butter in different ways. Once that is done, simply add the egg and continue mixing until fully combined. Add the Mango puree and stir just until incorporated. Onto that mixture, sift the cake flour, baking powder, baking soda and salt and manually mix until combined. The cake batter will be soft, add the diced mango and continue mixing manually. Do not use the hand mixer as it can deflate the batter and will break the diced Mango. We want to maintain some chunks of Mango.
Transfer the batter in a parchment lined 6 or 7-inch loaf pan and sprinkle top with chopped Pistachio. I you do not have Pistachio on hand, you can substitute it with shredded coconut, it will be as good.
Let cool slightly before slicing. Enjoy!
How to Softened Butter
- Room Temperature: Take the butter out from the refrigerator at least 1 hour before using it, you can even take it out at night for use the following day. Remember, length of time to soften the butter at room temperature depends the temperature in your kitchen. If you leave in a humid area, or if you are making it during Summer when it is hot, you may not need 1 hour to get the butter softened. The measure is when you press your fingers on the butter, it should make a dent, but the butter should not be melting and greasy.
- Microwave Steam: Worst comes to worst, you forgot to take out the butter and you need to make the cookie. What you do is put 2 cups of water in the microwave and microwave the water for 2-3 minutes. Next, put the diced butter inside the microwave and leave it there, check at 10 minutes time to see if already softened. The steam inside the butter should help softened the butter. Do NOT microwave the butter as this is very risky, the butter could get greasy and oily if you ended up over microwaving it.
- 1/ 4 cup Unsalted Butter -softened
- 1/4 cup Caster Sugar
- 1 Whole Egg
- 1/3 cup Mango Puree
- 3/4 cup + 2 tabslepoon Cake Flour
- 3/4 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Mango – diced
- 3 tablespoon Pistachio – chopped
- Cake Flour – can be substituted with All-Purpose Flour but expect a difference in texture
- Caster Sugar – can be substituted with granulated sugar
- Pistachio – can be substituted with shredded coconut
- Fresh Mango Puree – can be substituted with ready to use Mango puree
- Pre-heat the oven to 340F and line with parchment paper 6-inch loaf pan, or maximum 7-inch but not bigger as the cake will be too thin. You can also use 5-inch pan, the smaller the pan, the thicker the cake will be. A round cake pan will work too.
- Prepare the Mango: Slice the Mango and puree the half, and diced the half. If using medium size, you may need to use 2 Mango. Measure after pureeing and dicing. If using frozen, thaw the Mango to remove excess water.
- Cream the Butter and Sugar: Make sure to use a softened butter so it creams easily. Mix for about 3 -4 minutes until the mixture is light, soft and almost pale yellow in color.
- Add Egg: Once that is done, simply add the egg and continue mixing until fully combined, about 2 minutes. The mixture will light and soft at this stage.
- Add the Mango Puree and stir just until incorporated, about 30 seconds just until fully combined.
- Dry Ingredients: Onto that mixture, sift the cake flour, baking powder, baking soda and salt and manually mix until combined. Sifting helps remove the lumps in the flour, it also aerate the flour thus producing a lighter cake texture.
- Add the Diced Mango and continue mixing manually. Do not use the hand mixer as it can deflate the batter and will break the diced Mango. We want to maintain some chunks of Mango.
- Transfer in a Pan: Transfer in a parchment lined 6 or 7 inch loaf pan and level the top with the spoon or spatula. This recipe produces a small amount of batter so do not be surprise as this is a small batch. It is important to NOT use a larger pan as the cake will be too thin. The ideal size is 6 inches pan, minimum 5-inches, maximum 7-inches.
- Bake at 340F for for 45 – 47 minutes. Check at 45 minutes to avoid over baking. At 43 minutes the cake should be stable so do not worry of deflating.
Makes 8 slices
Recipe Adapted From: Apron
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