Mango and Ginger loaf (One bowl wonder)

I’m loving all these one bowl wonder recipes, they are so easy to make when there are so many other things going on in life. With each one bowl wonder I have adjusted the fillings to suit the taste of my family. You can do the same too, if you prefer ginger over mango there is nothing stopping you increasing the ginger and reducing the mango. Whatever works for you, so long as you get the basic cake mix right everything else will work just fine. I have to admit that I love mango, so I was relieved when my other half informed me that this cake has been the tastiest that I have made this week. It didn’t last long, the in laws came and ate their share too.


140g (4.9oz) Self Raising Flour

115g (4oz) caster sugar

115g (4oz) softened butter

2 eggs

100g (3.5oz) dried mango

45g (1.6oz) crystallised ginger


1 teaspoon of melted butter

2 tablespoons icing sugar (approx, I just mix till it’s a nice paste)

Good pinch of ginger


Add all the ingredients except the frosting ingredients into a bowl. Mix well.

Spoon into a greased or lined 2lb loaf tin, I use cake liners.

Bake in a preheated oven at 170C (340F) for 45 minutes (may take longer depending on your oven).

Cool for a few minutes in the tin.

Lift out and completely cool on a wire rack.

Once the cake is cool mix the frosting ingredients together and spoon over the top of the cake.

5 thoughts on “Mango and Ginger loaf (One bowl wonder)”

  1. Hi there, I’m going to bake this cake soon. It looks very yummy! Although I don’t have dried ginger nor dried mango. I got the fresh ones only. Do you reckon that will work out?

    Greetings Cindy

    P.S. What’s your name? I try to figure it out but my WiFi is very slow and spotty

    1. My name is Amanda, I probably don’t mention it so much on my page. I have never tried it with fresh mango, I have with blueberries though and it worked well. Thing is, it can’t hurt to try, if things go wrong you can always eat the evidence and no one need know. If you ever do blueberries you can pair them up with lemon zest and maybe a drop of lemon flavour in the frosting. Best of luck.

      1. Thanks Amanda ☺

        I agree that when it fails it can still be eaten but perhaps not be held too long in the fridge?

        I’m going to try it anyway 😊 but no blueberries where I’m now (Paraguay). It’ll be plumes and ginger.

        Thanks for your recipe!
        Regards Cindy

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