Annie's Noms

Dessert with a sprinkle of beauty.

Mango Loaf Cake with Passion Fruit Glaze

By 44 Comments

A soft and tender mango loaf cake given an extra zing with a fresh passion fruit glaze. Easy to make and the ideal crowd-pleaser. It’s also perfect with your afternoon tea!

Mango Loaf Cake with Passion Fruit Glaze

I’m a little funny when it comes to mango.

When it comes to fruit, I love them whole, not messed about and not artificial, berries, apples, bananas… anything. Except mango it seems.

I really don’t like fresh mango, I’ve tried it many times, my boyfriend adores it and has repeatedly tried to get me to eat it, but I just don’t like it and I can’t even put my finger on why!

However, mango juice, purée, pulp, that’s a whole different story! I totally don’t get myself sometimes.

Mango Loaf Cake with Passion Fruit Glaze

I decided recently that I needed to make a Mango cake.

I really want to vary the recipes I share with you guys and I’m very aware that I share a lot of berry recipes. Yes, they’re in season and I know lots of people love them, but I tend to forget about other fruits. For that I apologise. 🙁

I want to challenge my own tastes and how I can work and meld flavours together, even if they’re not my favourite.

As it turned out, I loved this cake.

Mango Loaf Cake with Passion Fruit Glaze

There’s a gorgeous Mango and Passion Fruit juice I drink so I knew that the sweetness of the mango would contrast perfectly with the sharpness of the passion fruit. However, I didn’t want the passion fruit to overwhelm the mango, so I decided against adding it into the cake itself.

By just adding a hit of passion fruit on the top and allowing it to sink into the top layer of the cake, the passion fruit compliments the mango and means you get some mouthfuls with and some without. Since the mango is the more delicate flavour I think this balance is perfect!

Mango Loaf Cake with Passion Fruit Glaze

I developed a loaf cake recipe which would result in a soft and tender cake, it almost melts in your mouth; I didn’t want a cake which could be even slightly dry or crumbly as I knew it wouldn’t work with the mango.

This really is the perfect cake to enjoy with a cup of tea! Actually, nobody needs an excuse to eat cake… just dive in!

This cake made me appreciate mango and I now want to explore what else I can make with it! I might even try fresh mango…

I was so surprised by how much I loved it and my boyfriend loved it too. I sent it into work with him and needless to say, none came back!

Mango-Loaf-Cake-Animation

So, if you have a tin of mango purée or pulp laying around and you’ve been wondering what to do with it, make this cake!

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Mango Loaf Cake with Passion Fruit Glaze

A soft and tender mango loaf cake given an extra zing with a fresh passion fruit glaze. Easy to make and the ideal crowd-pleaser. It's also perfect with your afternoon tea!
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes

Ingredients

  • For the cake:
  • 1 1/2 sticks (170g) unsalted butter/margarine
  • 1 cup caster sugar
  • 3 large eggs
  • 1/2 tsp vanilla extract
  • 2 1/2 cups cake flour
  • 2 tsp baking powder
  • Pinch of salt, only if you're using unsalted butter
  • 1 cup tinned mango purée/pulp
  • For the glaze:
  • 3 passion fruits
  • 1/2 cup icing sugar sifted

Instructions

  1. Preheat oven to 160C/325F and grease and line a 2lb loaf tin.
  2. Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minute on med-high speed.
  3. Add in the eggs and vanilla extract, scraping down the sides as necessary, mix on med-high until well incorporated and smooth, around 1 minute.
  4. Add the cake flour, baking powder and salt if using, mix on low-med until smooth.
  5. Add in the mango purée/pulp and mix on low-medium until well incorporated, light and smooth.
  6. Pour the cake batter into the lined loaf tin and level it off with a spatula/wooden spoon.
  7. Place in the oven for 65-70 minutes until risen, golden and an inserted skewer into the centre comes out clean.
  8. Leave to cool in the tin for at least 1 hour before transferring to a wire rack.
  9. Once cool, make the glaze: Using a medium sized bowl, scrape the insides of the passion fruits into a sieve and use the back of a spoon to separate the juice from the seeds. Place seeds in a separate bowl, you can either discard them or use them as a garnish.
  10. Add 1/2 cup sifted icing sugar into the passion fruit juice and mix until smooth and glossy.
  11. Slowly spoon glaze all over the cooled cake and garnish with passion fruit seeds if desired.
  12. Cake will keep in an airtight container, at room temp, for 3 days.

Recipe Notes

Recipe by Annie of Annie's Noms

Comments

  1. This is a beautiful loaf!!! I too get stuck in a berry rut! I love the use of different fruits here and that glaze looks wonderful! Thanks for sharing at The Wednesday Roundup!

    Reply

    • Thanks so much! Having loved this cake so much, I really should get out of my berry rut, there are so many other delicious fruits out there!

      Reply

  2. You had me at passionfruit! After spending 5 months in South America I became obsessed with the fruit and would eat it in whatever form I could find (I even found a passionfruit-filled donut!) This looks absolutely delicious and I definitely will be pinning this recipe for future reference. Stopping by from The Pin It Part, thanks for sharing!

    Reply

  3. Mangoes have to be one of my favorites. And this bread looks fantastic. It’s such a creative variation for a quick bread.

    Reply

  5. This looks so moist and delicious! We LOVE mangoes on our house (especially the fresh ones!), so this would be a sure hit. If you’re in the US and have access to a Trader Joe’s grocery store, check out the freez dried mango (or regular dried mango). The mango flavor is intense in both of those treats!

    Reply

    • Oooh, dried mango sounds delicious! We do get a few types in the UK, but dried fruit is harder to come by, we found a health food store online which stocks loads of freeze dried and dried food and they’re becoming slightly more common in supermarkets, I love dried fruit so hope they gain popularity and become available everywhere!

      Reply

  8. Annie…this is GORGEOUS! Thank you for linking with us at #foodiefridays! Congrats! Because you are one of my very faves and I have included you in my roundup!

    Reply

  10. Your Mango Loaf Cake with Passion Fruit Glaze looks amazing! Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great week and come back soon!
    Miz Helen

    Reply

  11. That looks delicious-I’ve just pinned your post! Thanks for sharing your recipe at the Say G’Day Saturday linky party.

    Best wishes,
    Natasha in Oz

    Reply

  12. I love passion fruit! And it’s so good with mango. This recipe is definitely a must try for me. 🙂 I hope you can stop on by and share this or any other recipe with us on Five Friday Finds!

    Reply

  13. I love mango and this bread just looks so pretty. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

    Reply

  17. I am so excited to make this tomorrow as a birthday cake for my Mom! I LOVE passion fruit and I have a mango tree! As for your dislike for the fruit of Mango but not the pulp or puree, etc, I may have an answer: I live in South Florida and in my backyard alone I have 2 different types of Mango trees. My neighbors to the south have 3 different types which are different from the 2 types I have. My neighbors t the north have 1 tree that is entirely different from my trees or my other neighbors tress. The Point being thee is a vast variety of mango. Some varieties are ultra sweet and soft, some are smaller with a more well balanced sweet/tart taste. In addition to the type of mango, when you bite into a mango you are generally eating the sweetest part of the fruit, where as if you juice or puree it you are mixing both the sweet parts and the more tart parts together to create a more balance flavor which may be why prefer it in that manner. Anyway, thank you for the the recipe!

    Reply

    • I did not know there were different types of mangoes! I’ve been making loads of mango things and eating it raw and I now love it! But it does have to be pretty juicy and sweet! So interesting to find out there are tarter mangoes as well; maybe I’ll like them too one day!

      Reply

      • Hi Annie,

        This looks delicious & a great alternative to banana bread! My family will love this. Your recipe calls for cups, are they US or UK cups. Thanks a lot,

        Danièle xx

        Reply

    • I don’t see why not. An 8 or 9 inch round cake tin would work, it would make a single layer I think. You’d just need to adjust the cooking time. I would check it after 25 mins and then keep an eye on it, checking every 7-10 minutes.

      Reply

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