Mango Cake

This mango cake is a soft, moist dessert bursting with the tropical sweetness of ripe mangoes. It’s light and fruity, with a tender crumb and a bright, fresh flavor that makes it perfect for summer gatherings or anytime I want a refreshing twist on traditional cake.

Why You’ll Love This Recipe

I love how this cake brings the sunshine right into my kitchen. The mango puree makes the cake incredibly moist and naturally sweet, while a hint of citrus or vanilla adds just the right depth. It’s easy to prepare, doesn’t require fancy techniques, and pairs beautifully with whipped cream, glaze, or even on its own. Whether I use fresh or canned mango, this cake always turns out irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Ripe mangoes (pureed)

• Vegetable oil or melted butter

• Eggs

• Vanilla extract or lemon zest (optional)

• Milk or yogurt (optional, for added moisture)

Directions

1. I preheat the oven to 350°F (175°C) and grease a round or loaf cake pan.

2. In a bowl, I whisk together flour, baking powder, baking soda, and salt.

3. In another bowl, I beat the eggs and sugar until light, then mix in the mango puree, oil, and vanilla extract.

4. I gently fold the dry ingredients into the wet mixture, being careful not to overmix. If the batter feels too thick, I stir in a splash of milk or yogurt.

5. I pour the batter into the prepared pan and smooth the top.

6. I bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

7. I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields one 8-inch round cake or a loaf cake, giving me about 8 servings. It takes around 15 minutes to prepare and 35–45 minutes to bake.

Variations

Sometimes I stir in shredded coconut or chopped nuts for texture. For a more decadent version, I frost it with mango buttercream or top it with whipped cream and fresh mango slices. When I want a dairy-free option, I use coconut milk or almond milk instead of yogurt.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm a slice briefly in the microwave or let it sit at room temperature for 20 minutes. The cake also freezes well—wrapped tightly—for up to 2 months.

FAQs

Can I use canned mango puree?

Yes, I use canned puree when fresh mangoes aren’t in season. I just make sure it’s unsweetened or adjust the sugar if it’s sweetened.

Can I make this cake eggless?

Yes, I replace the eggs with yogurt, applesauce, or a commercial egg replacer. The texture changes slightly, but the flavor remains great.

What frosting goes best with mango cake?

I like whipped cream, cream cheese frosting, or a simple mango glaze made with powdered sugar and mango juice.

Can I use whole wheat flour?

I sometimes use half all-purpose and half whole wheat flour for a nuttier flavor and denser texture.

How do I make mango puree?

I peel and dice ripe mangoes, then blend until smooth. If needed, I strain the puree for a smoother texture.

Conclusion

This mango cake is one of my favorite fruity desserts. It’s simple to make, incredibly flavorful, and brings a tropical twist to any occasion. Whether I serve it plain or dressed up with toppings, it’s always a sweet and sunny treat I look forward to making again.