Mango and Ginger Cake

The story of this recipe begun with a comment from a reader. He commented about a mango cake he usually makes when the mangos are still green.

And like the phrase, curiosity killed the cat, I had to make my mango cake.

This is a super-extra-special-awesome-tender cake. With lots of flavour with bits of ginger that makes your tongue wake up.
The following day it will be better-special-and-fudgy

If it happens that mango is not your flavour or isn´t available, use any other full of flavour fruit

Mango and Ginger Cake
Butter 60 g
Sugar 150 g
Egg 1
Mango, 1 small
Milk 40 g
Harina 250 g
Baking powder 1/2 tsp
Baking soda 1/2 tsp
Salt pinch
Candied ginger 30 g


- Prepare a 24 cm round or rectangular cake mold, buttered and floured
- Preheat oven to 180°C
- Peel and process half of the mango to a puree (add 1-2 tbsp water if too thick)
- Weigh the puree, should get to about 120 g
- With the other part of the mango, about 120 g, cut into cubes
- Chop the candied ginger into small bits
- Whip softened butter with sugar
- Add the egg and beat again
- Add salt, puree, milk and dry ingredients
- Mix all and add ginger and diced mango
- Put in the cake mold and bake for 40 minutes, until a cake stick comes out clean