Low Calorie Mango Cake with Greek Yogurt Recipe
Mango is sure the King of Fruits. I am its die hard fan. A passionate follower cannot be blind to the quality of mangoes that you get in Asian markets to the ones in other places. Having grown up in India that boasts of the most yummilicious mangoes,  I can't help being  judgemental about the ones I get here. Sigh! But got to make the best use of what you get - right? After the local Indian store which pampered me with good ones ceased to carry them anymore, I shifted my car gears to local stores. Few were good while few others refused to convince me that they were mangoes! And then I found the Ataulfo (or Manila) Mango and I am happy once again. They are loads better than the Mexican mangoes, in my opinion.
Low Calorie Mango Cake with Greek Yogurt Recipe
Changes I Made
When I saw Divya's recipe for Mango Buttermilk pound cake, I knew I had to try. Its one of those 'I-dont-care-if-I-have-ingredients-but-I-have-to-make-them-now' type of recipes - well mangoes always have that effect on me. Her salivating worthy picture didn't help my diminishing will power either. I do not carry buttermilk in my pantry and I only had little milk that was reserved for tea. So replaced it with fat free greek yogurt. I rarely use egg yolks in my recipes hence used egg whites instead thereby cutting even more fat. Half of the butter got swapped with healthy canola oil making this a low fat treat. I have abundant lemons growing in my garden, hence used them instead of the lime zest. To make up for the loss of fat in the recipe, I made sure to incorporate more air into the batter. Hence the folding of the ingredients.
Low Calorie Mango Cake with Greek Yogurt Recipe
The cake was delicious. I had only 2 cakes left after 2 hours ( I made 6 mini bundt cakes). The remaining two were enjoyed for breakfast and we felt that it tasted even better the next day. We warmed it for few seconds in our microwave and enjoyed it with morning tea. These were slightly sweet, very spongy with a fluffy and light texture.
Low Calorie Mango Cake with Greek Yogurt Recipe
The cake was delicious. I had only 2 cakes left after 2 hours ( I made 6 mini bundt cakes). The remaining two were enjoyed for breakfast and we felt that it tasted even better the next day. We warmed it for few seconds in our microwave and enjoyed it with morning tea. These were slightly sweet, very spongy with a fluffy and light texture.
References
recipe adapted from easycooking
Basic Information
Prep Time: Under 30 min
Cook Time: 30 min to 1 hour
Serves: 3 people
Yield: 6 Mini Bundt Cakes or 1 large 6 cup bundt cake
Ingredients
  • 1-1/2 cups All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Ground Ginger
  • 1/4 cup Unsalted Butter, room temperature
  • 1/4 cup Vegetable Oil (like Canola)
  • 1 cup Sugar
  • 4 Egg Whites
  • 100 ml Greek Yogurt, fat free
  • 1 tsp Vanilla Extract
  • 1/3 cup Mango Pulp
  • Zest of 1 small lemon
Tips
If you want to Bake using Microwave pls refer to these articles For making Substitutions please refer my handy chart
Method
1
Preheat the oven to 170C (350F). Grease your baking pan with PAM or butter. You can use 8" ring tin or a 6" round tin or a 6 cup bundt pan or like me use mini bundt pan. Sift the flour with the baking powder, baking soda,salt and ground ginger. Set aside.
Low Calorie Mango Cake with Greek Yogurt Recipe
2
Mix together the zest with sugar
Low Calorie Mango Cake with Greek Yogurt Recipe
3
and blend it with your finger tips till the sugar becomes moist and fragrant.
Low Calorie Mango Cake with Greek Yogurt Recipe
4
Cream the butter, oil and sugar.
Low Calorie Mango Cake with Greek Yogurt Recipe
5
Beat the egg whites along with vanilla extract separately until frothy.
Low Calorie Mango Cake with Greek Yogurt Recipe
6
Beat this into the butter-sugar mixture
Low Calorie Mango Cake with Greek Yogurt Recipe
7
Now slowly fold the yogurt and flour into this
Low Calorie Mango Cake with Greek Yogurt Recipe
8
mixture taking care to alternate between the flour
Low Calorie Mango Cake with Greek Yogurt Recipe
9
and yogurt (about 3 times). Do it gently. Its more folding than mixing.
Low Calorie Mango Cake with Greek Yogurt Recipe
10
Blend in the Mango pulp and fold in using a spatula.
Low Calorie Mango Cake with Greek Yogurt Recipe
11
Pour the batter into the prepared baking pan and bake for 50-60 minutes
Low Calorie Mango Cake with Greek Yogurt Recipe
12
till golden brown on top, and the tester comes out clean. The timing of the cake getting done will depend on the size and type of the cake pan you are using. For my pan it took 35 min for the cake to get done.
Low Calorie Mango Cake with Greek Yogurt Recipe
Cool the cake in the pan for around  5-10 min and then invert into serving platter. Enjoy :) Low Calorie Mango Cake with Greek Yogurt Recipe
  • Cook time:
  • Prep time:
  • Serves: 3 people
  • Yields: 6 Mini Bundt Cakes or 1 large 6 cup bundt cake
Ingredients
  • 1-1/2 cups All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Ground Ginger
  • 1/4 cup Unsalted Butter, room temperature
  • 1/4 cup Vegetable Oil (like Canola)
  • 1 cup Sugar
  • 4 Egg Whites
  • 100 ml Greek Yogurt, fat free
  • 1 tsp Vanilla Extract
  • 1/3 cup Mango Pulp
  • Zest of 1 small lemon
Tips
If you want to Bake using Microwave pls refer to these articles For making Substitutions please refer my handy chart
Method
1. Preheat the oven to 170C (350F). Grease your baking pan with PAM or butter. You can use 8" ring tin or a 6" round tin or a 6 cup bundt pan or like me use mini bundt pan. Sift the flour with the baking powder, baking soda,salt and ground ginger. Set aside.
2. Mix together the zest with sugar
3. and blend it with your finger tips till the sugar becomes moist and fragrant.
4. Cream the butter, oil and sugar.
5. Beat the egg whites along with vanilla extract separately until frothy.
6. Beat this into the butter-sugar mixture
7. Now slowly fold the yogurt and flour into this
8. mixture taking care to alternate between the flour
9. and yogurt (about 3 times). Do it gently. Its more folding than mixing.
10. Blend in the Mango pulp and fold in using a spatula.
11. Pour the batter into the prepared baking pan and bake for 50-60 minutes
12. till golden brown on top, and the tester comes out clean. The timing of the cake getting done will depend on the size and type of the cake pan you are using. For my pan it took 35 min for the cake to get done.
Cool the cake in the pan for around  5-10 min and then invert into serving platter. Enjoy :) Low Calorie Mango Cake with Greek Yogurt Recipe

Recipe Reference

recipe adapted from easycooking

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3 Member Reviews

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By Sumati on Jun 28, 2013

Thanks CIY,

I didn't have a bundt cake pan so made it into a regular cake, it tasted great....served with some ice cream...Thanks again

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By Manasi on Mar 24, 2012

Its an awesome recipe! perfect for weight watchers with a sweet tooth! i made it with apricot preserve and added pecans! it tasted awesome! the cake was finished before the aroma from the oven moved out :P thanks!!!

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28 Comments

By Querino deFreitas on Jul 1, 2014

I TYPED A COMMENT BUT IT VANISHED.......JUST TO SAY I WILL TRY YOUR RECEIPE....THANKS QUERINO

By Querino deFreitas on Jul 1, 2014

I LIVED IN TRINIDAD SINCE I WAS 5 YEARS OLD...ALL THE FAMILY ARE FROM THE ISLAND OF MADEIRA.....NOW I LIVE IN LONDON,,,I STILL GET THE NEWS FROM BOTH PLACES......I ENJOY MANGOS ALOT ...ESPECIALLY THE JULIE MANGO....MY AUNT USED TWO TYPES OF MANGOES....THE CANNED MANGO PUREE AND FRESH ONES CHOPPED IN CAKES LIKE YOUR RECIPE.....I WILL TRY YOUR VERSION ADDING MOR MANGO PUREE....THANKS ..QUERINO

By Querino deFreitas on Jul 1, 2014

I LIVED IN TRINIDAD SINCE I WAS 5 YEARS OLD...ALL THE FAMILY ARE FROM THE ISLAND OF MADEIRA.....NOW I LIVE IN LONDON,,,I STILL GET THE NEWS FROM BOTH PLACES......I ENJOY MANGOS ALOT ...ESPECIALLY THE JULIE MANGO....MY AUNT USED TWO TYPES OF MANGOES....THE CANNED MANGO PUREE AND FRESH ONES CHOPPED IN CAKES LIKE YOUR RECIPE.....I WILL TRY YOUR VERSION ADDING MOR MANGO PUREE....THANKS ..QUERINO

By lorraine on May 12, 2014

I should have made two just like my Grand son of 6 told me.More than half gone within seconds :wink:

By Chhavi on Apr 28, 2014

Hi DK, Can we make this cake in a regular cake could? Also can we use 50:50 wheat n maida?

Yes. You might need to add few tsp additional liquid since wheat flour absorbs more liquid. --DK

By daman on Feb 20, 2014

this is yum I want to make this but wanna make it eggless..i have gone through your egg substitute chart but I am confused what should be gud if the recipe calls for more than one egg just like this one...a few days back I tried a cup cake recipe that calls for 2eggs n it has self raising flour and buttermilk already so as your chart suggested I tried vinegar n baking powder combo as an egg substitute but the cakes were falling apart n I could tatse a chalky kind of flavour in my mouth which was I guess because of baking powder so can u help me please with this problem pls pls.

By CLe on Nov 19, 2013

This is yummy! I read all the previous reviews and made a few changes. First because I wanted the cake to taste like Mangos In addition to the puree I added an additional 1/3 cup of finely chopped mangos. I also cut the sugar to 3/4 cup. Next time I will for sure add even more chopped mango maybe 1/2 a cup and I will lessen the sugar to a bit more than 1/2. Even with 3/4 cup sugar this cake was sweet and I since this cake is "lite" I prefer to lessen the calories even more. GREAT find!! I only have a large bundt pan and it took 40min to cook. :wink:

By Sara on Sep 6, 2012

:) :) ? Ur recipe is very yum yum my family loved it

By Nidhi on Jul 28, 2011

From where can I buy all these crazy utensils that I see on your website in Bombay? I live in Mazgaon.

By Nana on Jul 16, 2011

My cake was dense and moist. It didn't look light and fluffy like yours did. I'm not sure what I did wrong, I added a bit more mango puree and reduced the butter. Please advice!!!!

By Tadka Pasta on Jul 13, 2011

Beautiful bundts! And a terrific combination with the mango, ginger and lemon.

By pooja on Jul 12, 2011

hi! just wanted to know if dis cake can be made with anyother fruit n eggless as we are vegetarians ........ i woul love to make them for my family :(

I have provided the Egg substitution chart in my "Tips" section under Ingredients. Pls refer. As for any other fruit, I dont see any reason why it wudnt work. :)

By Shee on Jul 11, 2011

Hi! am your avid fan. . love everything you posted especially this cake look so delicious and awesome. . Here in Philippines we had a variety of mangoes to choose from. will try it for sure. . thanks

By viji venu on Jul 9, 2011

I made this cake. It came out well. But to be called a 'Mango cake', i felt the distinct flavor of mango was missing. Don no why? Should i add more mango pulp than what the recipe calls for? Please answer!

It depends on the quality of the mangoes. Better the quality and aroma of mangoes, better this cake. But in case if none other is available to you and you think that the flavor is not deep enough, you can always increase the amount of mango pulp and reduce the same qty of other liquid in the cake and try.

By Miriam on Jul 7, 2011

this recipe is so good...n' the snaps look so gorgeous...i recently made some mango muffins...really liked that too...will try this the next time arnd...:)

By gloria on Jul 7, 2011

:wink: delicious cake!! gloria

By Jayasri on Jul 7, 2011

wow, beautiful looking cakes, love your pan, beautiful clicks too.

By Priya on Jul 6, 2011

Pretty looking cake, feel like having some..

By Nithya on Jul 6, 2011

Wow.. yummy cake :) looks so beautiful. Love your designer pan too :)

By CurryLeaf on Jul 6, 2011

Awesome. I have tried the orange version of the original from Deeba's and it was a sure hit. Love the mango mini bundts. :P :P :P

By Food Lover on Jul 6, 2011

This cake looks so yummy, I love mango but never tried in a cake, just because once I open one, I can't resist :D

By Sanjeeta kk on Jul 5, 2011

Beautiful texture! Looks fluffy and light. Love those cute baking tray.

By Vimitha on Jul 5, 2011

Looks so cute and yum... Loved ur pan

By Vardhini on Jul 5, 2011

Mini bundt pans look cute .. on my list. Cake looks yummy. Vardhini Event: Fast food not Fat food

By Hari Chandana on Jul 5, 2011

Wowwwwwww.. looks super delicious and tempting.. Lovely pictures as usual.. Thanks for the awesome recipe dear.. Yummy :-P

By Madhuli on Jul 5, 2011

Super recipe and the mini bundt pans look so cute..those pans are on my wishlist now.. :)

By Divya on Jul 5, 2011

I am in love with the mini-bundt pan and of course the cake too.Love it that you've made it low-fat,kind of feels less guilty while savoring it,right?Sadly,Mangoes are disappearing from the market or else I would have tried out this low-fat version too :wink:

By sowmya on Jul 5, 2011

I made this too from divya's ..it was awesome..love the mini bundts.. http://www.creativesaga.com/2011/06/mango-buttermilk-pound-cake-with-mango.html