Mango Yogurt Cake with Lemon Glaze


Mango Yogurt cake with lemon glaze! This recipe was originally inspired by nmmeiyee’s gorgeous vegan Mango Yogurt Cake, decorated with passion fruit glaze, and fresh edible flowers. Something different from the mango cakes that we are used to that’s usually vanilla cake filled with fresh mango or mango jelly. In this recipe the mango is added directly into the batter. The result is a soft, moist and sweet mango cake that’s easy to make and enjoy – it has a pound cake texture that would work really nicely for afternoon tea. 

A bright flavored glaze would pair perfectly with this mango cake! The original author used passion fruit, and as I wasn’t able to find last minute, I went with a lemon flavored glaze instead. The original recipe was also vegan, using vegan butter and vegan yogurt, but I went with the real non-vegan ingredients. In general, eggs is important in cakes for structure, richness and stability. This recipe uses yogurt as the replacement, which, with the baking soda, also works as a leavening agent. I’m glad that the final product was not particularly dense – make sure to cream the butter and sugar very well, and fold in the flour with a light touch. 

Decorated it with freeze dried raspberries and other fun ingredients, including edible flowers, fresh or dried fruit and more on top of the glaze 🙂 Enjoy!

Mango Yogurt Cake with Lemon Glaze
Makes 1 pound cake (8.5 x 4.5 x 2.75 inch loaf pan)

Mango Yogurt Cake 
adapted from nm_meiyee

250g Fresh mango purée, strained 
1/2 cup yogurt
100g butter
1/4 cup unsweetened soy milk
170g sugar (reduced) 
1 tsp vanilla extract

1 cup (120g) all purpose flour
1 1/2 cups (160g) cake flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Lemon Glaze

1 tbsp fresh lemon juice
100g powdered sugar, sifted
Freeze dried raspberries

To make Mango Yogurt Cake

Preheat oven to 170 deg C. Line a 1 pound loaf pan (8.5 x 4.5 x 2.75 inch) with baking paper and set aside.

Blend 250g mango (around 1 medium sized fresh mango) and strain to obtain a puree. Set aside.

In a stand mixer, cream the softened butter and sugar on medium speed for about 5 minutes until pale and fluffy. Add in mango purée, room temperature yogurt, milk, vanilla and beat until smooth.

Sift together flour, baking powder, baking soda and salt. Add in dry ingredients, and mix on low for 30 seconds – 1 minute until smooth. Transfer batter into a greased loaf pan. Bake for 55 minutes to 1 hour or until a butter knife through the center and comes out clean. Let the cake cool in the pan for 10 minutes, then turn the cake out onto a plate.

To decorate, combine glaze ingredients and whisk until smooth. Pour it over the cake, place on freeze dried raspberries or other toppings of your choice and serve. 

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