Mango lime cake recipe

Bill Granger’s mango lime cake is moist, fluffy and easy to make. Serve as dessert or with a cup of tea for an afternoon pick-me-up. 

Easy to prepare, this mango lime cake is under 500 cals a portion. The sponge is moist thanks to the combination of yogurt and pieces of fresh diced mango which are baked throughout. You can decorate with more lime zest if you like or keep it simple with just the lime juice icing. 

Ingredients

• 300g (10½ oz) plain flour
• 2½ tsp baking powder
• 180g (6oz) unsalted butter, softened and roughly diced
• 250g (9oz) caster sugar
• 1½ tsp finely grated lime zest
• 4 eggs
• 200ml (7fl oz) plain yogurt
• 1 large mango, diced

For the lime icing:

• 185g (6½ oz) icing sugar
• 2tbsp lime juice
• 1tbsp unsalted butter, melted and cooled

To decorate:

• Lime zest, finely grated (optional) 

Method

1. Heat the oven to 170C (150C fan, Gas 3). Grease a 26cm ring or bundt tin.
2. Sift the flour and baking powder together. In another bowl, beat together the butter, sugar and lime zest until pale and creamy.
3. Add the eggs one at a time, beating well after each addition. Fold in the flour, alternating with the yogurt, in two batches. Gently fold the mango through the batter and pour into the tin, smoothing the surface.
4. Bake for 45 minutes or until a skewer poked into the middle comes out clean.
5. Meanwhile, make the lime icing. Beat together the icing sugar, lime juice and butter until smooth. The icing should be of a pouring consistency.
6. When the cake is baked, leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. Drizzle generously with lime icing and decorate with shredded lime zest, if using.

Top tips for making mango lime cake 

Bill says: ‘If the icing is too thick add a little more lime juice or water.’ You could also use some coconut rum for a subtle boozy twist that compliments the flavour of both mango and lime. For more tips that will help you when making this cake, continue reading below. 

To achieve the best visual results we recommend using a ring cake tin, sometimes referred to as a bundt tin. A non-stick one, like this tin from John Lewis below, is best because it will be easier to remove the cake once it is cooked and cooled. 

Professional Non-Stick Decorative Cake Tin, 26cm - <a href="https://john-lewis-and-partners.pxf.io/c/221109/871855/12148?subId1=hawk-custom-tracking&sharedId=goodtoknow-gb&u=https%3A%2F%2Fwww.johnlewis.com%2Fjohn-lewis-professional-non-stick-decorative-cake-tin-26cm%2Fp2739913%3Fs_ppc%3D2dx92700075574552884_mixed_home_BAU%26tmad%3Dc%26tmcampid%3D2%26gclid%3DCj0KCQjwwvilBhCFARIsADvYi7LlVZe2bRWLCpren_LptIryv5GHwDs3c2XDH3hSJNbH3LsS9IDgCvgaAj5pEALw_wcB%26gclsrc%3Daw.ds" data-link-merchant="john-lewis-and-partners.pxf.io"" target="_blank" rel="nofollow">View at John Lewis

This quality cake tin has a decorative pattern which will make your cakes look even more impressive. The non-stick coating will make it easy to remove the baked cake and it will be easy to clean too. Although it is dishwasher safe, we recommend hand washing to maintain the coating and quality of the tin for longer. 

For something a little simpler, try our classic lemon drizzle cake. If you feel like something mini, our lime cupcakes will satisfy your sweet cravings and help with portion control. This lemon and lime cheesecake is also a brilliant option if you’re entertaining as it can be prepared ahead.