Best Mango Cake Recipe

Here is my favorite mango cake recipe, with a soft, moist crumb, fresh chunks of sweet mango throughout, and a light cream cheese frosting that brings it all together.

This mango cake has become my go-to dessert for summer gatherings. I often make an extra one to keep at home because it disappears so quickly. There’s something special about having a slice of tropical-inspired cake with your morning coffee, don’t you think?

What Kind of Mango Should I Use?

For a mango cake, you’ll want to pick mangoes that are perfectly ripe – they should give slightly when gently squeezed and have a sweet, fragrant aroma at the stem. Ataulfo (also called honey or champagne) mangoes are excellent choices for desserts because they’re super sweet and have a smooth, fiberless texture that works beautifully in cakes. If those aren’t available, Tommy Atkins or Kent mangoes from your local grocery store will work just fine too. Just make sure to avoid any mangoes that feel too firm (they’ll be too sour) or ones that are overly soft (they’ll be too mushy to dice neatly). When cutting your mangoes, try to get even 1cm cubes so they’ll distribute nicely throughout the cake layers.

Options for Substitutions

This mango cake recipe can be adapted with several substitutions if you need them:

• Sponge cake: You can use store-bought or homemade sponge cake. Plain vanilla cake, chiffon cake, or even pound cake will work well as the base.
• Mango: Fresh mangoes are best, but if they’re not in season, you can use frozen mango chunks (thawed and drained). Peaches or nectarines can work too, though they’ll give a different flavor profile.
• Mascarpone cheese: If you can’t find mascarpone, cream cheese makes a good substitute – just beat it until very soft. The recipe already suggests using additional cream as an alternative.
• All-purpose cream: Heavy cream or whipping cream work perfectly here. In a pinch, you could use thickened cream too.
• Gelatin: For vegetarian options, use agar-agar powder (use same amount but follow package instructions for preparation) or vegetarian gelatin substitutes. Note that agar sets more firmly than gelatin.
• Icing sugar: Also known as powdered sugar or confectioner’s sugar – they’re all the same thing. If you’re out, blend regular sugar in a food processor until very fine.

Watch Out for These Mistakes While Baking

The biggest challenge when making mango cake is using mangoes that aren’t perfectly ripe – they should be sweet and fragrant but still firm enough to hold their shape when diced, so avoid overripe or fibrous fruits that can make your cake watery.

Temperature control is crucial – your cream and mascarpone need to be properly chilled before whipping, and the gelatin mixture should be cooled but not set when you fold it into the cream mixture to prevent lumps from forming.

When layering the cake, take care not to oversoak the sponge with liquid, as this can lead to a soggy bottom – a light sprinkle of the mango juice is all you need.

For the smoothest texture, make sure to dissolve the gelatin completely and strain it before adding to your mixture, and allow enough time (at least 4 hours, preferably overnight) for the cake to set properly in the refrigerator before serving.

What to Serve With Mango Cake?

This tropical mango cake is perfect with a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side. I love serving it with a cup of hot coffee or tea to balance out the sweetness – my personal favorite is a light Earl Grey tea that doesn’t overpower the mango flavor. For an extra special touch, try adding some fresh berries on the side or a drizzle of passion fruit sauce to complement the tropical mango notes. If you’re serving this at a party, a glass of sparkling wine or prosecco makes for a really nice pairing too!

Storage Instructions

Keep Cool: Since this mango cake contains fresh cream and fruit, it needs to be kept in the refrigerator. Place it in a cake container and it will stay fresh for up to 3 days. The gelatin helps maintain its shape, but try to keep it away from strong-smelling foods in your fridge.

Make Ahead: You can prepare this cake a day before your special event. In fact, letting it chill overnight helps the flavors blend together nicely and gives the gelatin time to set properly. Just add any final decorative touches right before serving.

Serve: Take the cake out of the fridge about 10-15 minutes before serving to let it soften slightly – this brings out the mango flavor better. Keep in mind that this cake doesn’t do well in warm temperatures for extended periods, so try to keep it chilled until you’re ready to enjoy it.

Preparation Time	20-30 minutes
Cooking Time	0-0 minutes
Total Time	60-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 30-40 g
• Fat: 120-140 g
• Carbohydrates: 300-320 g

Ingredients

For the cake base:

• 1 sponge cake (store-bought or homemade)

For the mango puree:

• 2 cups diced ripe mango
• 1/2 cup water
• 2 tbsp granulated sugar
• 2 tbsp unflavored gelatin (I use Knox Gelatine)

For the cream mixture:

• 7 oz mascarpone cheese (for a rich, creamy texture)
• 1 cup powdered sugar
• 1 1/4 cups all-purpose cream (chilled for whipping)

For the assembly:

• 1 cup diced ripe mango (freshly diced for topping)

Step 1: Make the Mango Puree

Combine 2 cups of ripe mango, ½ cup water, and 2 tablespoons of sugar in a blender or with a stab mixer.

Process the mixture for about a minute or until it reaches a smooth puree consistency with all lumps gone.

Ensure the mixture is evenly blended to achieve a silky smooth texture.

Step 2: Prepare the Gelatin Mixture

Warm dissolved gelatin in the microwave for about 10 seconds or on the stove just until all the particles have melted, avoiding any boiling.

Once the gelatin is ready, add it and some powdered sugar to the mango puree.

Mix well until everything is fully combined.

Set this mixture aside for the next step.

Step 3: Whip the Cream and Mascarpone

In a large bowl, use a hand or stand mixer to whip the mascarpone for about a minute.

While continuously whipping, slowly add the cream until the mixture becomes fluffy and forms stiff peaks.

Use a spatula to gently fold the mango puree mixture into the whipped cream.

Carefully fold until the puree is well incorporated without deflating the whipped cream.

Step 4: Assemble the Mango Cake

First, divide your sponge cake into two even layers.

Set up a springform or cake ring that is slightly wider than the cake itself, allowing for 1-2 cm of space between the cake edge and the ring.

Place the first layer of sponge cake in the middle of the ring.

Scatter the remaining mango cubes on top of this layer.

Pour enough cream mixture over the mango-topped cake to cover the mango cubes completely.

Place the second sponge cake layer on top.

Finish by pouring the remaining cream mixture over the entire cake, ensuring it is completely covered.

Step 5: Chill and Serve the Mango Cake

Place the assembled mango cake in the refrigerator to chill for at least an hour or until it is fully set.

When ready to serve, run a warm knife around the edges to help release the cake from the ring more easily.

Decorate the cake as desired before serving.

Serve the Mango Cake cold for the best taste and texture.

Enjoy your delightful and refreshing dessert!