Mango Blender Cake

In Oaxaca, caterer María Isabel Vásquez taught us how she makes her easy but outstanding mango cake. She whirred up the batter in a blender—which, we learned, is the go-to appliance in many Mexican kitchens—then she folded in mango chunks and baked the cake until golden. Either frozen or fresh mango works, but we’re especially fond of the open-the-bag ease of frozen. Frozen chunks are largish, though, so you will need to cut them down; doing so is easier when the fruit is only partially thawed. If you opt for fresh, the mangos should be ripe but firm, not squishy. Whether fresh or frozen, the pieces should be cut into ¼-inch cubes—no bigger—or they are likely to sink in the batter. For the sauce, larger chunks (which weigh less per cup than small cubes, hence the discrepancy in the ingredient list) are fine because they are pureed. The cake is best the day of baking. The sauce is a nice but optional flourish; lightly sweetened whipped cream is also great.