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Chocolate Mango Easter Cake

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Cooking time

Prep: 15 minutes Cook: 19 minutes Soaking dried mango: 30 minutes

Skill level



Serves 6

A sponge cake recipe with a difference - the addition of pureed organic mango to the cake is a surprise, and the fondant icing made with white chocolate and mango is a winner!

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  • 125 g butter, 125 g golden granulated sugar,
  • 2 large eggs
  • 125 g self raising flour (can be gluten free if necessary)
  • Mango puree: 125 g (soak dried mango strips in water till hydrated - I used organic mango with no preservative)
  • 1 x large bar (200 g) good quality white chocolate (I used Waitrose own brand)
  • 1 x packet (or more!) of good quality mini chocolate eggs with a sugar coated shell.


  1. Cream butter and sugar till light and fluffy in large mixing bowl.

  2. Beat eggs together in small bowl and add to mixture, beating thoroughly.

  3. Stir in half of blended mango mixture (should be about 2 rounded tablespoons)

  4. Fold in flour using a metal spoon.

  5. Cook: Spoon into greased or non stick cake tin and cook at 170 c for 15-20 minutes I pre-heated oven: centre should spring back to touch, and top should be golden brown. Turn out onto a wire rack to cool (when cool enough to touch pan.)

  6. Fondant icing: Melt chocolate in basin standing in 2 inches of boiling water in saucepan, (just on the simmer). Stir thoroughly. Remove basin from heat and stir in remainder of mango puree (approx 2 rounded tablespoons). Spread the mixture over cake while still warm.

  7. Decorate with mini eggs (I used Cadbury’s mini eggs with coloured pastel sugar shells).

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