Mango Cake

This mango cake is a soft, moist, and delightfully fruity dessert that captures the essence of ripe mangoes in every bite. With its vibrant color, tropical aroma, and light texture, it’s the kind of cake I love to serve at summer parties, birthdays, or just when I want something sweet and refreshing.

Why You’ll Love This Recipe

I love how easy and flexible this mango cake is. It’s made with simple ingredients, comes together quickly, and never fails to impress. The mango puree makes the cake moist and tender, while its natural sweetness pairs perfectly with a light glaze or frosting. Whether I’m making it for a crowd or just as a weekday treat, this cake always brings bright, tropical flavor to the table.

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

• Ripe mangoes (pureed)

• Granulated sugar

• Eggs

• Vegetable oil or melted butter

• Vanilla extract

• Milk or yogurt (optional, for extra moisture)

• Lemon or lime zest (optional, for a citrus lift)

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 the flour, baking powder, baking soda, and salt.

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

4. I combine the wet and dry ingredients, mixing just until smooth. If the batter seems thick, I stir in a little 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 into the center comes out clean.

7. I let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes one 8-inch round cake or loaf, yielding about 8 servings. It takes roughly 15 minutes to prepare and 35–45 minutes to bake.

Variations

I sometimes add shredded coconut or chopped nuts like almonds for texture. If I’m craving something creamy, I top it with mango whipped cream or a simple cream cheese frosting. For a dairy-free version, I use coconut milk instead of dairy. And when I want a stronger mango punch, I layer sliced mango on top or between layers if I’m making a stacked cake.

Storage/Reheating

I keep 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 microwave slices for about 10 seconds or let them come to room temperature. This 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 available. I just make sure it’s unsweetened or adjust the sugar if needed.

What mango variety works best?

I prefer sweet, ripe mangoes like Ataulfo or Alphonso for a rich, smooth puree and strong mango flavor.

Can I make this cake without eggs?

Yes, I substitute the eggs with applesauce, mashed banana, or yogurt for an eggless version. The texture changes slightly, but it still works well.

What frosting goes best with mango cake?

I like a simple whipped cream topping, mango glaze, or a light cream cheese frosting. They all complement the fruity base.

Can I turn this into cupcakes?

Absolutely. I divide the batter into lined muffin tins and bake for 18–22 minutes. It makes a fun, bite-sized version of the same great cake.

Conclusion

This mango cake is everything I want in a fruit-based dessert—soft, sweet, and full of sunshine. It’s easy to make, flexible with ingredients, and always a hit at the table. Whether I dress it up with toppings or enjoy it plain, this cake never disappoints.