Mango and passion fruit, can you name a more iconic duo? A light cake with fresh mango pieces and a creamy mascarpone passion fruit topping – sharp, sweet and fruity. It’s so easy to bake with mango and it really makes the perfect tropical pudding paired up with passion fruit.
Summer days call for bright colours and big tropical flavours like passion fruit and mango. The sun is shining here in London which has inspired me to make this fruity number as well as food perfect for garden parties, barbecues or just to chill after a long hot day. I’m biased but I think ‘summer’ food should be eaten all year round!
This cake would be ideal right after a delicious barbecue especially as it’s so simple to make ( bake the cake first and make the topping later). I found the original recipe here and decided to tweak it a little to make it even more tropical. If you don’t like passion fruit just take it out, puree some mango and drizzle that over the top instead.
Mascarpone is very Italian (not so tropical) but works amazingly well with mango and passion fruit – it really brings out the tropical goodness. Enjoy!
Serves 12
Prep 20 mins
Cook 40 mins
Total 60 mins
Ingredients
150g unsalted butter, softened to room temperature
150g caster sugar
3 eggs
150g self-raising flour, sifted
150g mango, cubed into 1 cm pieces
For the topping
250g mascarpone cheese
4 tbsp fresh orange juice
1 tbsp icing sugar
1 tsp vanilla extract
2 passion fruit, seeds scooped out
Method
Preheat the oven to 180C / gas mark 4 / fan oven 160C and line a 20cm x 20cm x 5cm square cake tin with greaseproof paper.
In a large bowl cream the butter and sugar until pale and fluffy, slowly add one egg at a time using a spatula to scrape down the sides after each one.
Sift the flour and fold until well combined. Using a paper towel pat the mango pieces to mop any excess juice and add into the mixture.
Spoon into the cake tin and bake for 40 mins, until golden and firm (check by inserting a skewer and if it comes out clean its ready). Cover the cake with a little bit of foil if it starts to brown too quickly.
Leave the cake to cool in the tin for a few minutes and then transfer to a wire rack until completely cooled.
Mix the mascarpone, orange juice, icing sugar and vanilla. Spread the mixture over the cooled cake using a palette knife and top with the passion fruit seeds. Serve up!
