Copycat Tucanos Warm Mango Butter Cake


A warm butter cake topped with mango custard, mango sherbet, and strawberry sauce. This tastes just like the mango butter cake you can get at Tucanos!Copycat Tucanos Mango Butter cake, topped with a creamy mango custard, mango sorbet, and a sweet strawberry sauce.

Copycat Tucanos Warm Mango Butter Cake
Author: Katie Clark
  • 1 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 2 egg yolks
  • 1/4 teaspoon Mango Oil Extract"*
  • 1 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon [url href="
  • "] Buttery Sweet Dough Emulsion"*
  • Extra white sugar-emulsion
  1. Preheat oven to 325 degrees.
  2. Blend soft butter with sugar
  3. Add whole eggs, egg yolks, mango extract, & butter extract, and mix.
  4. In other bowl, mix flour, salt and baking powder.
  5. Mix dry ingredients into wet.
  6. Grease ramekins with butter (very well!)
  7. Sprinkle a little bit of sugar into the bottom of each dish.
  8. Spoon the dough evenly into each This is a link to "ramekin", filling them each about 1" from the top.
  9. Bake about 40 minutes, or until toothpick comes out clean.
  10. If the dough cooked over the top, gently cut off the excess.
  11. Allow to cool for about an hour before turning out from ramekins.
Recipe Notes

*You can omit the mango oil and buttery sweet dough emulsion -- it just will have a slightly different taste (try and use them if you can, though!)

The reveal of this special four part recipe is finally here! I’m SO excited to share this final recipe with all of you, simply because I was pretty proud of myself that it all come together so nicely.

As I mentioned yesterday, I created this post as part of a recipe contest for LorAnn Oils. I was sent a couple of different flavors to use in recipes, and it was so fun experimenting with them. Yesterday, I used the mango oil in my mango custard recipe. Today, I will once again be using that oil, but I will also be using the buttery sweet dough emulsion. One thing you must know about these oils and emulsions is that they are VERY potent. You don’t need to use a lot for the flavor to come through.

This recipe is based off my favorite dessert ever from Tucanos, a Brazillian Churrasco. We don’t always get dessert when we go there, but when we do, this is what I get. It’s basically a warm butter cake, topped with mango custard, mango glaze, and a strawberry glaze. For this copycat version, I decided to make the warm butter cake into a warm mango butter cake, and I skipped out on the mango glaze.

I was a little nervous about how it would turn out, but really, I couldn’t have been happier with the final product! It tasted superb. All the flavors went together perfectly. The mango butter cake was the component I was most worried about turning out, but it baked beautifully and had the flavor I was really going for. I wasn’t sure how the oils would work in it, but they actually worked really well. I used the buttery dough emulsion to bring out an even more buttery flavor, and just 1/4 teaspoon of the mango oil to ensure that it had some yummy mango flavoring throughout it. If you don’t have these flavorings, you can still make the cake, and it will taste delicious, but I really think the oil and emulsion knock it out of the park!

NEVER Miss Another Recipe!

Sign up for our food and recipe newsletter today

  • Free eRecipeBook upon signup
  • Free Meal Planning Bundle
  • Easy and Family Friendly Recipes EVERYONE Will Love!

Easy warm butter cake

I’m really obsessed with this recipe. I wish it would have photographed better, because it is dang good. The “hardest” part is the butter cake, but really, it’s not even really hard. It just takes more time than the other components (beyond the mango sorbet.)

So, are you ready for assembly? Here are all the recipes you’ll need.

mango-butter-cake-recipe (3 of 11)

The mango butter cake at the beginning of this post

Easy Mango Sorbet

Mango Custard & Strawberry Glaze

This recipe should make enough for about five cakes (with some of the toppings left over!)

If your cake has warmed down, warm it up right before serving. Trust me on this one.

Then, spoon the custard on top of each cake:

Mango butter cake with mango custard


Place a scoop of mango sorbet on top of the cake and custard:

mango butter cake with mango sorbet and custard

Finish it off with a little bit of the strawberry glaze:

mango-butter-cake-recipe (8 of 11)

And enjoy!

Tucanos warm butter cake with mango toppings

Be sure to check out all these other great posts that are featuring Lorann Oils today!

Strawberry Fudge from The Stylish Nest

Pumpkin Spice Latte French Macarons from Rickabamboo

Amaretto Cookies from The Blonde in the Apron

No Soda Root Beer Cupcakes and Frosting from Juggling Act Mama

Coffee Donuts from the First Year Blog

Pumpkin Spice Brownie Cookies from Flippin’ Delicious

Pumpkin Spice Latte Cake from The Frugal Foodie Mama

Sink Freshening Tabs in a Snap from Christina, Plain and Simple

Marshmallow Cookies with Princess Cake Frosting from Mom’s Busy Helper

White Chocolate Key Lime Shortbread from It Bakes Me Happy

Toasted Coconut Hot Chocolate from Delightful E Made

Pumpkin Spice Protein Smoothie from Nel’s Nook

Cinnamon Spice Cake with Caramel Frosting from Hezzi-D’s Book and Cooks

Almond Cake Cookies with Cinnamon Spice Glaze from Mom’s Test Kitchen

Soft Pumpkin Spice Cookies from Love Bakes Good Cakes

Princess Sand Tarts from Diary of a Recipe Collector

Baked Pumpkin Donuts with Cinnamon Glaze from Deliciously Sprinkled

Pumpkin Cheesecake Mousse from Confessions of a Cooking Diva

Purple People Eater Popcorn Balls from Seven Alive

Green Apple High Hat Cupcakes from Pint Sized Baker

Pumpkin Pie Pudding Parfait from Fearlessly Creative Mamas

Mango Butter Cake from Clarks Condensed

‎Pistachio Lemon cake from Self Proclaimed Foodie

Apple Crumb Coffee Cake from Healthy Delicious

Chocolate Chip Horchata Zucchini Bread from Plate to Gate

Key Lime Cookies from Cooking with Curls

Key Lime Margarita Cookies from Lori’s Culinary Adventures

Chocolate Irish Cream Bundt Cake from Lynsey Lou’s

Earl Grey Shortbread Cookies from Never Skip Dessert

‎Maple Pumpkin Bread Pudding with Salted Maple Caramel Sauce from the Paisley Barn

Pumpkin Cinnamon Cream Puffs from That’s my Home

Citrus Body Scrub from Melissa’s Cuisine

Pumpkin Spiced Tres Leches Cake from Flavor Mosaic

Salted Caramel Meringue Cookies from The Bitter Side of Sweet

Pumpkin Toffee from Eazy Peazy Meals

Movie Theater Chocolate from KC Bakes

Lactose Free Bacarian Cream Pudding from Travel Parent

Red Velvet Muffins from I Love my Disorganized Life

Maple Bacon Fruit Dip from Renee’s Kitchen Adventures

Maple Macadamia Nut Bread Pudding from Awesome on $20 a Day

Pumpkin Spice Caramel Corn Snacks from Grumpy’s Honey Bunch

Cranberry Cheesecake Bites from Lady Behind the Curtain

Pumpkin French Macarons from Sweet and Savory by Shinee

Caramelized Apple Spice Cake from The Freshman Cook


All we ask is that you be kind. We welcome differing opinions, but any comments containing personal attacks, sarcasm, etc. will be removed immediately. Keyboard warriors aren’t welcome 🙂 All comments are moderated and may take time to be approved. Anything not pertaining specifically to the content of a post will be removed (including comments about ads).


Tags from the story


    • Thank you so much for commenting and making this possible! It really was such a delicious dessert, made even better with the LorAnn Oils :) Hope to work with you again!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.