Mango Cake

June: National Mango Month

“I love you like a mango…” go the lyrics in a popular Hawaiian song, “Drop, Baby, Drop,” performed by local artists, Sean Na’auao, Kapena and Mana’o Company. Although the words seem silly, those who are mad about mangos might understand how the singer compares his sweetheart with a sweet fruit!

Summer is mango season in Hawaii, and Islander’s family always hopes that their neighbor’s mango tree would drop some ripe fruit so we could pick them up for our enjoyment—with the neighbor’s permission, of course (and a trade for our tangerines when the trees are ripe in our yard).

When Highlander came to visit Hawaii for the first time many summers ago (and to declare his intent to the ‘ohana/family that he planned to marry Islander), he fell in love with mangos, too. But if Islander shares any of that golden goodness with him, he must serenade her with a few lines of that silly song!

For National Mango Month, we are featuring a mango cake. Even if you are not inspired by the loony lyrics, we still hope you love the fruit chunks and nectar in this recipe.

Recipe

(Adapted from HEB)

For the mango cake

• 1 cup mango chunks, roughly chopped
• 1 box plain yellow cake mix (we used Duncan Hines brand)
• 3 eggs
• ¼ cup light olive oil
• 1 ¼ cup mango nectar

 Directions

Chop the mango chunks into small pieces. Set aside. In a large mixing bowl, combine the cake mix, eggs, oil and mango nectar. Blend until smooth.

Add the chopped mango into the batter. Pour into a greased cake pan. Bake in a preheated oven at 350 degrees F for 35-40 minutes, testing with a toothpick for doneness. Remove from the oven. Cool completely before frosting.

For the mango glaze

• 1 cup mango nectar
• 2 tablespoons water
• 1 tablespoon cornstarch

Directions

In a saucepan, pour in the mango nectar and bring to a slow boil. In a small bowl or cup, make a paste with the water and cornstarch. Stir the paste into the mango nectar. Mix well until smooth and thick. Remove from heat. Cool completely.

For the whipped cream frosting

• 2 cups (1 pint) heavy whipping cream
• ¼ cup sugar

 Directions

In a large mixing bowl, whip the cream until peaks form. Gradually add the sugar. Continue to beat until stiff and fluffy. Spread the frosting on the cake and sides.

Fill a pastry bag with the frosting. Using a round or star tip, outline the top edge of the cake to create a dam. Spread the mango glaze evenly over the frosting. Pipe criss-cross lines over the mango glaze. Change tips, if desired, and add decorative borders on the top and bottom edges of the cake. Refrigerate to set. Bring to room temperature before slicing and serving.

Notes

• Click to see the lyrics and ‘ukulele chord progressions of “Drop, Baby, Drop.“
• Click to see Islander’s brother, Kahuna, (right) and “her royal date” Bruddah Brandon A. (left) jam to a “mango medley” on Malianika.com.
• Thanks to Islander’s Mommy for taking pictures of the neighbor’s mango tree and its fresh fruits from Hawaii.