Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
Beat sugar, butter, and olive oil together in a large bowl until light and fluffy, 3 to 5 minutes. Mix in egg and brandy.
Combine flour, baking powder, baking soda, salt, and cinnamon in a separate bowl. Mix flour mixture into the wet ingredients alternately with yogurt and milk, stirring just until combined. Gently fold in mango. Spread into the prepared pan; batter will be thick.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
You can use 1 cup buttermilk in place of the yogurt and milk. Sour cream would also work in place of the yogurt.
I use Alfonso (also called “champagne”) mangoes. You don’t have to use Alfonsos, but I do prefer them for sweetness and flavor.
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