If I make this cake again, I think I'll add some shredded coconut to the batter. Mango and coconut go so well together, and the mango flavor in the cake was quite subtle. Coconut might help bring it out, and would give it an even more tropical flare.
From Roti n Rice
Makes 1 9 x 5 inch loaf.
For the cake:
1-3/4 cups flour
1 tsp powder
1/2 tsp baking soda
1/2 cup (one stick) butter
2/3 cup sugar
2 large eggs
1/2 cup milk
3/4 cup mango puree*
For the frosting:
8 oz (225 grams) cream cheese
2 tbsp butter, softened
1 tsp vanilla
3/4 cup powdered sugar
Dried sweetened mango, for decorating
Grease and lightly flour a 9 x 5 inch loaf pan. Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, combine flour, baking soda, and baking powder.
In a large bowl, cream butter and sugar until light and fluffy (about 2 minutes). Beat in eggs. Add in flour mixture, mango puree, and milk. Stir with a spatula until just combined.
Pour batter into prepared pan. Bake 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cool on wire rack for 10 minutes. Remove from pan and cool completely before frosting.
In a large bowl, beat cream cheese, butter and vanilla until light and fluffy (about 2 minutes). Gradually beat in powdered sugar until smooth and creamy, another 2 minutes. Frost cake and top with dried mango slivers.
*Mango puree is an unusual ingredient. I found it unsweetened in the frozen section at Global Foods Market. There was also a canned version, but it had a lot of added sugar.