Mango season is coming to an end, but do not let the last few mangoes of this year go to waste. Skip those cheesecake recipes or yoghurt bowls and instead make something unique that you might not have
eaten or even heard of before. This mango brown butter cake is the ultimate celebration of summer’s sweetest harvest, where the golden richness of caramelized brown butter pairs perfectly with the juicy, tropical sweetness of fresh mango cubes.
The brown butter brings a deep, nutty warmth that elevates the cake beyond ordinary sweetness, while the mango adds bursts of natural flavor and moisture that keep every slice tender and flavorful from crust to crumb. With a delicate, cloud-like texture and a subtle caramel aroma, this cake transforms simple ingredients into something bakery-worthy, making it perfect for afternoon tea, birthday gatherings, or simply treating yourself on a lazy weekend.
This recipe was shared by food content creator Shivangi Pithisaria on Instagram.
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Brown Butter Mango Cake Recipe
Ingredients:
- 1/2 cup (113 g) butter
- 1 cup (240 g) mango puree
- 3/4 cup (150 g) white sugar
- 1/2 cup (120 g) curd or yogurt
- 1/4 cup (60 g) milk, adjust
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract, optional
- 2 cup (240 g) all purpose flour
- 1 tbsp (8 g) cornstarch
- 2 tsp (7 g) baking powder
- 1/2 tsp baking soda
- pinch of salt
Method:
- In a pan over low heat, melt the butter and stir frequently for 3-4 minutes until it turns golden brown and starts smelling caramely and nutty. Turn off the heat immediately to prevent burning.
- In a large mixing bowl, add the cooled brown butter, mango purée, white sugar, curd or yoghurt, milk, vanilla extract and almond extract. Whisk until well combined. Add all purpose flour, cornstarch, baking powder, baking soda and a pinch of salt and whisk till the batter is smooth, thick and scoopable.
- Transfer the batter to a greased and parchment lined loaf tin. Use a toothpick or skewer to draw a line down the centre of the batter, this helps the cake crack neatly along the middle as it bakes.
- Airfry at 160°C for 40–50 minutes or till a toothpick inserted into the centre comes out clean or bake in an oven at 180°C for 45–55 minutes.
- Let the cake cool completely before slicing. My favourite ways to serve this cake are with whipped cream and fresh mangoes or lightly toasted in butter, topped with salted butter and a sprinkle of flaky salt, enjoyy!
