Mango Panetela is sweet and fruity with a delicious moist and crumbly texture. Fresh mango puree is folded into a simple pound cake batter and baked until golden brown. The result is a cake that works just as well for dessert as it does for breakfast with coffee or an afternoon snack. Serve it warm fresh out of the oven, dust it with powdered sugar, or top it with fresh mango slices for even more flavor.
Jump to RecipeWhy Make This Recipe
- Moist, buttery texture
- Full of fresh mango flavor
- Easy to make with fresh or frozen mango
- Perfect for breakfast, dessert, or coffee time
- Freezer friendly
THE SECRET: FRESH MANGO PUREE
Making fresh mango puree is the key to a great mango panetela.
It’s an extra step, but it makes all the difference in both flavor and texture. You will need about 1 ¼ cups of mango puree for one loaf.
Start by peeling and dicing one very ripe large mango. If the mango is small, you may need two. Blend the mango in a blender or food processor until completely smooth. If needed, add 1 to 2 tablespoons of water to help it blend.
Once blended, strain the puree. Mango is naturally fibrous, and straining removes the fibers so the cake stays soft and smooth. The final puree should be thick like baby food — not too thin and not overly thick.
Tips for the Best MANGO PANETELA
- You don’t want to use mango marmalade or jam. It will be too sweet and the texture will be very gummy and heavy. If all you have is marmalade you are better off swirling into the poundcake batter but not mixing it in.
- If it’s not mango season don’t worry. You can use frozen mango. Thaw it out and blend together. The poundcake will be just as good. If you want to add chunks of fresh mango you can add to the batter. Once the batter is mixed in you can add 1 to 1 ½ cups of chopped mango. Just be sure you toss it in 1 tablespoon of flour to be sure the mangos don’t fall to the bottom of the pan when it bakes.
- You can use a large loaf pan (9 ½ *5) or two mini loaf pans (5 ¾ * 3 1/4).
- Use very ripe mangoes for the best sweetness
- Don’t skip straining the puree
- Avoid overmixing the batter
- Let the cake cool slightly before slicing
- Dust with powdered sugar before serving for a simple finish
How to Serve It
Mango Panetela is delicious:
- Warm out of the oven
- With coffee in the morning
- As an afternoon snack
- With whipped cream or vanilla ice cream for dessert
If you love mango as much as we do check out our other mango recipes
Mango Panetela
Course: DessertCuisine: cuban, americanDifficulty: easy4
servings30
minutes40
minutesIngredients
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1 stick of unsalted butter, softened at room temperature
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1 ½ cups of granulated sugar
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1 ¼ cup of mango puree (see notes)
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3 large eggs
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1 teaspoon of vanilla extract
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¼ teaspoon of baking soda
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1 ½ cups of flour, plus another 2 tablespoons for dusting
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¼ teaspoon of fine sea salt
Directions
- Preheat oven to 350 degrees. Spray a loaf pan with avocado oil then line with parchment paper and spray again. You want the paper to hang out on the sides. (This will make it easier to remove once it is baked)
- In a large bowl add the butter and sugar. Beat together until it is creamed together. Then add the vanilla, eggs and salt. Beat again for another minute.
- Now add the mango puree. Beat for a few seconds until it’s completely combined.
Pour the batter into the loaf pan.
Bake for 45 minutes. Insert a toothpick and once it comes out clean it is ready. If the batter is still wet then bake it for another 10 minutes. Once it is ready, remove from the oven and cool on a wire rack. - Dry ingredient time! Add the flour and baking soda. Mix until it is just combined. You don’t want to overmix at this point. Now add the chopped mango and fold it into the batter. Be sure to incorporate the flour from the sides and the bottom of the bowl.
- Pour the batter into the loaf pan. Bake for 45 minutes. Insert a toothpick and once it comes out clean it is ready. If the batter is still wet then bake it for another 10 minutes.
- Once it is ready, remove from the oven and cool on a wire rack.
