Mango Brown Butter Cake
Fresh, fruity, buttery and so, so good: this brown butter mango cake is a one bowl recipe that’s perfect for mango season ♡
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Mango Brown Butter Cake
servings
8 slices
prep time
15 min
cook time
50 min
Ingredients
One bowl cake batter
- 1/2 cup (113 g) butter
- 1 cup (240 g) mango puree
- 3/4 cup (150 g) white sugar
- 1/2 cup (120 g) curd or yogurt
- 1/4 cup (60 g) milk, adjust
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract, optional
- 2 cup (240 g) all purpose flour
- 1 tbsp (8 g) cornstarch
- 2 tsp (7 g) baking powder
- 1/2 tsp baking soda
- pinch of salt
Equipment
Instructions:
- In a pan over low heat, melt the butter and stir frequently for 3-4 minutes until it turns golden brown and starts smelling caramely and nutty. Turn off the heat immediately to prevent burning.
- In a large mixing bowl, add the cooled brown butter, mango purée, white sugar, curd or yoghurt, milk, vanilla extract and almond extract. Whisk until well combined. Add all purpose flour, cornstarch, baking powder, baking soda and a pinch of salt and whisk till the batter is smooth, thick and scoopable.
- Transfer the batter to a greased and parchment lined loaf tin. Use a toothpick or skewer to draw a line down the centre of the batter, this helps the cake crack neatly along the middle as it bakes.
- Airfry at 160°C for 40–50 minutes or till a toothpick inserted into the centre comes out clean or bake in an oven at 180°C for 45–55 minutes.
- Let the cake cool completely before slicing. My favourite ways to serve this cake are with whipped cream and fresh mangoes or lightly toasted in butter, topped with salted butter and a sprinkle of flaky salt, enjoyy!
Recipe Video
Leave a Comment
It is good, but definitely not the best. My stakes were quite high because all other recipes I tried from Shivangi were amazing, but I did not really find this one as good—though, to be fair, it was decent. I also added some mango extract, which I do NOT recommend, as it made the cake bitter. Overall, it is a 3/5.
The cake is just OK. Not a strong mango flavor, and only my heavily-browned butter comes through. I added cardamom and glad I did, otherwise I don’t think it would taste like much. I did use a decent amount of salt (around 3/4 tsp per loaf) but could use more to draw out some more flavor. The texture is relatively dense/wet — not so much so that it’s inedible, but it does detract from the eating experience. I’m going to try making a coconut sauce to give it some flavor, otherwise this is kind of a skip for me. I will say to its credit, the recipe is quite easy, but if you’re already busting out a mixing bowl and waiting 55 minutes, might as well pick something else.
I don’t like mangoes but this looks soooo tempting. Will definitely try this .
Its a Shivangi recipe ofc its a hit. Also VERY addictive( coming from someone who doesn’t enjoy mango very much).
LOVEEEE her recipes
