Glazed Mango and Banana Buttermilk Cake

by Finy (follow)
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This cake has quite an unusual mixture of ingredients and as mangos are now becoming plentiful and cheaper, you could use fresh mangos instead of tinned.

Delicious served with a few dollops of thickened cream.

Preparation Time: 20 minutes
Cooking Time: 50 minutes
Makes: About 12 slices

1 x 425 g can mangos or 3 - 4 fresh mangos
1 cups self raising flour
cup wholemeal self raising flour
1 tsp bicarb of soda
1 tsp mixed spice
cup coconut sugar (or brown sugar)
cup buttermilk
60 g butter
1 egg
3 ripe bananas
1 tsp vanilla
2 tbsp flaked almonds

For the mango glaze
2/3 cup icing sugar
1 tbsp natural yoghurt
tsp grated lemon zest
tsp lemon juice
30 g reserved mango flesh

Put some baking paper in a 20 cm round spring form cake tin, or spread with butter. Preheat the oven to about 160 fan forced or 180 ordinary.

Slice the mangos thickly, and keep about 30 g for the glaze.

Mix the flours, bicarb of soda, and mixed spice.

In an electric mixer, beat the sugar and butter until it turns light.

Gradually beat in the egg and the buttermilk.


Mash the bananas.

Leave a few small pieces in mashed banana

Add the bananas, vanilla and if using tinned mango, one tbsp of the juice.

Beat it until it is just combined.

Fold in the flour mixture but DO NOT overmix.

Batter will be quite stiff

Put one third of the mixture in the prepared tin and top with half the mangoes leaving a small border.


Spread with another third of the batter and cover with the remaining mangoes.

Spread the balance of the batter on top.

Sprinkle with the almonds.


Bake for about 50 minutes testing with a skewer.

Let it stand for about 10 minutes and then turn onto a wire rack to cool.

For the mango glaze
Puree all the glaze ingredients.

Spread the cooled cake with the mango glaze.


Put in the fridge for a while, and then slice and add some cream, if desired.


Lasts in the fridge for ages, and can also be frozen.

#Afternoon tea
#Party food
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