Vietnamese Recipes & Cuisines (Desserts & Drinks)

Mango Cake with Nutmeg Cream Recipe

Ingredients : Serves 6

250 g


255 g

250 g

5 ml


250 g

7.5 g

50 g

500 ml

5 g


Unsalted, roasted macadamia nuts

Large mangoes


Superfine (caster) sugar

Vanilla extract

Large eggs

All-purpose flour

Baking powder

Toasted macadamia nuts, chopped

Heavy (double) cream


Mango, sliced for serving

Method :
  • Preheat the oven to 350oF/180oC. Butter a 9 in nonstick cake pan.

  • Crush the toasted macadamia nuts in a food processor and set aside.

  • Peel the mangoes and dice the flesh, saving as much juice as possible, then reserve some nice pieces of mango (about 1/3 cup) and process the remaining mango flesh with all the reserved juice. You should have about 1 cup mango puree.

  • Beat the softened butter and vanilla extract with half the sugar and beat until thick and pale. While beating, add the remaining sugar, and beat until all the sugar has been added.

  • Add the eggs, one at a time, beating well after each addition.

  • In a separate bowl, mix the crushed nuts, flour, and baking powder together.

  • Remove the bowl from the mixer and add the flour mixture, stirring well to combine. Add the mango puree and mix gently.

  • Spoon the batter into the prepared pan, then sprinkle the chopped macadamia nuts and reserved diced mango over the batter and swirl through.

  • Bake at 340oF/170oC for an hour, then remove the cake pan, from the oven and cool in the pan.

  • When cool, remove the cake from the tin. Dredge with powdered sugar.

  • To prepare the cream, sprinkle the nutmeg over, whip the cream and nutmeg together, until the cream is thick and fragrant.

  • Serve alongside the cake with some mango slices.

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