Magical Mango Snack Cake

by The Meal Makeover Moms on January 8th, 2010

If you like the recipe we recently posted for Sweet Spiced Persimmon Bars but don’t have ripe persimmons on hand (or you’ve never cooked with persimmons and don’t plan on taking the plunge any time soon) … consider this made-over version featuring a gorgeous, ripe mango instead. Our kids all tried this sweet and satisfying treat, and it was a resounding success with each and every one of them. Even Liz’s 14-year old son, Josh, who just got braces (ouch) managed to down quite a few.

The other motivation for creating this snack cake came from a blog post on Gourmet Mom on the Go asking readers to submit recipes for the National Mango Board’s Mom & Mangos recipe contest. Mangos are an excellent source of vitamins A and C and a good source of fiber, and their fabulous tropical flavor can’t be beat.

Magical Mango Snack Cake

Makes 24 Servings

  • 2 large eggs, beaten
  • 1 cup brown sugar
  • 1/2 cup canola oil
  • 1 very ripe large mango, peeled, pit removed, and pureed in a food processor (to yield about 1 cup)
  • 1 cup all-purpose flour
  • 1 cup walnuts, finely chopped
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/3 cup mini chocolate chips
  • Confectioners’ sugar, optional

1. Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray and set aside.

2.  In a medium bowl, whisk together the eggs, brown sugar, and canola oil until well combined. Add the mango and whisk to combine.

3. In a large bowl, whisk together the all-purpose flour, walnuts, whole wheat flour, baking soda, cinnamon, nutmeg, cloves, and salt.

4. Stir the flour mixture and the chocolate chips into the mango mixture until just  combined

5. Spread the batter evenly in the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool, slice, and sprinkle with confectioners’ sugar as desired.

Nutrition Information per Serving: 160 calories, 9g fat (1g saturated, 0.9g omega-3), 85mg sodium, 19g carbohydrate, 1g fiber, 2g protein

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This snack cake is perfect for a mid-morning pick-me-up, a lunchbox treat, or for something special when you’re entertaining. In other words, it’s a crowd pleaser!

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5 Comments | Filed Under Desserts, Fruits, Snacks 

5 Responses to “Magical Mango Snack Cake”

  1. Carolyn - Dish on Dieting on January 9th, 2010

    My daughter Katie just told me today that mangos are her favorite fruit and flavor! Did you know mangos are THE most popular fruit in the world? I’m going to make these magical mango snack cakes for Katie!

  2. quickmealhelp on January 11th, 2010

    Thanks so much for the delish dessert — looking forward to trying it soon. We just love mangos here, and since I occasionally buy one and don’t get the mango salsa made before it gets *too ripe* you’ve provided the perfect way to use up almost-too-ripe mangos. They’re just too good to waste!

  3. Sara on January 11th, 2010

    I am so thrilled to have found your website!! I am going to make these today but have to adapt the recipe for my son’s nut-free school. I plan to substitute a mix of oats and ground flaxseed for the finely chopped walnuts. Do you have any other nut substitute suggestions?

  4. The Meal Makeover Moms on January 11th, 2010

    Hi Sara: Some people have told us that they substitute sunflower seeds or pumpkin seeds for nuts in recipes when there is a nut allergy issue. We think the oats and flaxseed combo might also work (3/4 cup oats, 1/4 cup flaxseed), though it may make them a bit dry so you may want to add a couple extra tablespoons of canola oil. Could you let us know what you decide to do and how it works when you make these? Thanks!

  5. Talita on January 13th, 2010

    What a delicious treat! I love mango.

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