Cut two ripe mangoes (medium-sized) in cubes, and make a puree of it by using your food processor/mixer grinder.

Next, in a nonstick frying pan, cook the mango puree over low heat for 10 minutes, stirring frequently. This will evaporate the excess moisture and deepen the flavours.

After 10 minutes, remove the pan from the heat, cool the mango puree completely at room temperature before adding it to the batter.

The Reduced Mango Puree can be prepared a day in advance to expedite the cake-making process.

Before I started all the ingredients were at room temperature.

Prepare a 8” loaf pan by greasing it with oil and place a piece of baking paper at the bottom of the pan.

Sift flour, baking powder, baking soda, and salt to a bowl, keep aside.

In a separate bowl whisk butter and sugar, use an electronic hand mixer for better mixing results. 

In between preheat the oven at 180 degree C.

Add the eggs to the butter-sugar mixture, one at a time, and whisk well.

Add the reduced mango puree next and mix well. The mixture might curdle a little bit at this stage after adding the fruit puree, if this happens don’t worry and keep doing the next steps. 

Next, add the flour mixture to the batter in 3 batches, and whisk well. The batter would be thick which is the hallmark of a pound cake batter.

Transfer the batter into the prepared cake pan, and smooth the top with a spatula.

Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles. Bake for 40 minutes. Insert a sharp knife or wooden skewer in the middle of the cake. The cake is ready if the knife comes out clean. If not, bake for some more time, and then check again.

Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave it there until it cools completely.

When cooled, slice, serve, and enjoy!

Store the rest of the cake slices in an airtight container and keep refrigerated, and consume within 5 days.