There’s something incredibly comforting about the smell of a fresh cake wafting through the kitchen—and when that cake is filled with the sweet aroma of mangoes, it becomes downright irresistible.

Mango cake is more than just a tropical dessert; it’s a celebration of summer in every bite. With its light crumb, creamy texture, and that unmistakable burst of mango flavor, this cake is the perfect treat for birthdays, brunches, or just because.

If you’ve ever had mango sticky rice and wished it was a cake, or you just love anything with fruit and cream, this mango cake recipe is your dream come true.

It brings together soft sponge layers, whipped cream, and real mango puree to create a dessert that’s both elegant and easy to make at home.

Recipe Snapshot

Category	Details
Yield	One 8-inch round cake
Serving Size	1 slice (1/8 of the cake)
Prep Time	30 minutes
Bake Time	25 minutes
Total Time	3 hours (includes chilling time)
Calories per Serving	~340 calories*
Primary Cooking Method	Baking
Cooling Time	1 hour
Chilling Time	1 hour
Occasion	Birthday, Summer party, Afternoon tea
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Mango Cake Recipe

Recipe by Angela JonesCourse: DessertCuisine: Asian-InspiredDifficulty: Moderate

Servings

slice

Prep time

minutes

Bake Time

minutes

Calories

340

kcal

This mango cake recipe is a delightful blend of airy sponge cake, whipped cream, and fresh mango puree. Popular in many tropical regions, this dessert captures the vibrant sweetness of ripe mangoes and combines it with a soft, moist cake base.

Perfect for summer gatherings or special occasions, this cake is light enough for a midday treat but rich enough to satisfy a dessert craving.

Unlike heavier Western-style cakes, the whipped cream frosting and fruit-forward filling make it feel refreshing and not overly sweet.

Whether you’re hosting a brunch, celebrating a birthday, or simply craving a bite of sunshine, this mango cake is sure to impress with its vibrant flavor, stunning presentation, and surprisingly simple preparation process.

Ingredients

For the Cake
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 large eggs, room temperature
3/4 cup granulated sugar
1/3 cup whole milk
1/4 cup vegetable oil
1 tsp vanilla extract
For the Mango Filling and Topping
2 large ripe mangoes (Ataulfo or Alphonso preferred)
1 tbsp lemon juice
2 tbsp sugar (adjust to taste)
For the Whipped Cream Frosting
2 cups heavy cream (cold)
1/2 cup powdered sugar
1 tsp vanilla extract
1 tsp unflavored gelatin (optional, for stabilizing)
1 tbsp cold water (for blooming gelatin)

Directions

Bake the Sponge to Perfection
Start by preheating your oven to 350°F (175°C). Lightly grease and line two 8-inch round cake pans with parchment paper.

Sift the flour, baking powder, and salt into a bowl. In a separate large mixing bowl, beat the eggs and sugar with an electric mixer on high speed for 5 to 7 minutes until the mixture becomes thick, pale, and triples in volume. This step is crucial for achieving that airy sponge texture.

Slowly mix in the milk, vegetable oil, and vanilla extract, being careful not to deflate the eggs. Fold the dry ingredients gently into the wet mixture using a spatula until no lumps remain.

Pour the batter equally into the prepared pans. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Mango Puree and Garnish
Peel the mangoes and cut the flesh away from the pit. Dice half of one mango and set aside for topping. Puree the rest in a blender with lemon juice and sugar.

Taste and adjust sweetness if needed. For extra smoothness, you can strain the puree through a fine mesh sieve. Place in the refrigerator until ready to use.
Whip and Stabilize the Cream
If using gelatin, bloom it by sprinkling it over 1 tablespoon of cold water. Let it sit for 5 minutes, then microwave it for about 10 seconds until dissolved. Allow it to cool but not solidify.

Using a cold mixing bowl and beaters, whip the cream, powdered sugar, and vanilla extract until soft peaks form. If stabilizing, slowly pour in the gelatin and beat to stiff peaks. Avoid overbeating, which can turn your cream grainy.
Layer, Fill, and Frost the Cake
Once the cakes are fully cooled, use a serrated knife to level the tops if needed. Place one layer on a cake board or serving plate. Spread a generous layer of whipped cream, followed by 2–3 tablespoons of mango puree.

Gently place the second layer on top. Frost the entire cake with whipped cream using an offset spatula. Chill briefly to help the frosting set. Decorate the top with piped whipped cream and the reserved diced mango.
Chill and Serve
Refrigerate the cake for at least 1 hour before serving. Chilling helps the cream firm up and enhances the mango flavor throughout the layers.

Expert Tips for Success Every Time

Choose mangoes that are fragrant and soft when gently pressed. Avoid stringy mangoes.
Chill your mixing bowl and beaters before whipping cream for faster results.
For a richer flavor, fold a spoonful of condensed milk into the mango puree.
Don’t skip the chilling step after assembly—it helps the layers firm up.

A Quick Look into the History of Mango Cake

Mango cake has become a cherished dessert across many cultures, particularly in Southeast Asia and South Asia. In the Philippines, it often appears as a chiffon-based cake with whipped cream and mango chunks, while in India and Pakistan, it might be layered with mango mousse or served as a dense mango-flavored pound cake.

What all these regional variations share is a reverence for mangoes—especially varieties like Alphonso or Ataulfo, prized for their sweetness and low fiber. This tropical fruit transforms an ordinary cake into something bright, luscious, and unforgettable.

Must-Have Equipment for This Recipe

You won’t need anything fancy, but the following tools will help make the process easier and more efficient:

Two 8-inch round cake pans
Electric hand mixer or stand mixer
Mixing bowls
Spatula
Wire cooling rack
Serrated knife
Offset spatula
Blender or food processor
Fine mesh sieve (optional)
Parchment paper

Make-Ahead Tips for Busy Bakers

Bake the sponge layers a day ahead and wrap in plastic once cool.
Store mango puree in an airtight container for up to 48 hours.
Whipped cream frosting can be made up to 6 hours ahead. Store chilled and re-whip gently if needed.

Smart Storage Tips to Keep It Fresh

Refrigerate leftover mango cake for up to 3 days in an airtight container.
If you want to freeze the cake, freeze the unfrosted sponge layers only. Wrap them tightly in plastic and foil and freeze for up to 2 months. Thaw in the fridge overnight.

Frequently Asked Questions

Q: Can I use cake flour instead of all-purpose flour?
Yes. Use 1 cup plus 2 tablespoons of cake flour to replace the all-purpose flour for a slightly finer crumb.

Q: What if I don’t have fresh mangoes?
Frozen mango chunks or canned mango pulp (unsweetened) are good substitutes. Thaw and drain before use.

Q: How do I make this recipe dairy-free?
Use dairy-free whipped topping and a plant-based milk alternative like oat or almond milk.

Q: Can I skip the gelatin in the whipped cream?
Yes. Gelatin adds stability, but the cake will hold up fine for a day or two without it if served soon after assembly.

Choosing the Right Ingredients Makes a Difference

Flour: Stick to all-purpose flour unless you prefer a softer texture, then use cake flour.
Eggs: Room temperature eggs whip up better for volume.
Mangoes: Alphonso, Ataulfo, or Kent mangoes are sweet and low in fiber—perfect for purees.
Cream: Use heavy whipping cream with at least 35% fat for best results.

Delicious Ways to Serve This Cake

Serve slices with a drizzle of extra mango puree or coulis.
Add toasted coconut flakes on top for tropical flair.
Pair with green tea, lemongrass tea, or a light sparkling wine.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	~340
Total Fat	20g
Saturated Fat	12g
Carbohydrates	35g
Sugars	24g
Protein	5g
Fiber	1g
Sodium	90mg
Cholesterol	100mg

*Nutrition values are estimates and can vary based on exact brands and quantities used.

Final Thoughts

There’s a reason mango cake is adored across the globe. It’s light, luscious, and full of fruity flavor that captures the very essence of summer. Whether you’re celebrating a special occasion or just indulging in a tropical craving, this cake is a reliable crowd-pleaser.

So go ahead—whip up this mango cake and enjoy a slice of sunshine. From the soft sponge to the creamy layers and juicy mangoes, every bite is a tropical escape on a plate.

Mango Cake Recipe: A Tropical Dessert That Melts in Your Mouth

Recipe Snapshot