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Mango Cake

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Mango Cake is a soft, moist dessert infused with the tropical sweetness of ripe mangoes. With a tender crumb and fresh fruity flavor, it’s perfect for summer or anytime you want a refreshing twist on traditional cake.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 35–45 minutes
  • Total Time: 50–60 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1 cup ripe mango puree (fresh or canned)
  • 1/2 cup vegetable oil or melted butter
  • 2 large eggs
  • 1 tsp vanilla extract or 1 tsp lemon zest (optional)
  • 23 tbsp milk or yogurt (optional, for added moisture)

Instructions

  1. Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan or loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat eggs and sugar until light and fluffy. Mix in mango puree, oil, and vanilla or lemon zest if using.
  4. Gently fold dry ingredients into wet mixture until just combined. Add milk or yogurt if batter is too thick.
  5. Pour batter into prepared pan and smooth the top.
  6. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Stir in shredded coconut or chopped nuts for texture.
  • Frost with mango buttercream or top with whipped cream and fresh mango slices for a decadent version.
  • Use coconut milk or almond milk for a dairy-free option.
  • Canned mango puree works well—adjust sugar if sweetened.
  • For eggless, replace eggs with yogurt, applesauce, or egg replacer.

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