15 Quick Easy Mango Cake Recipes

The first time I made a mango cake, my kitchen was instantly filled with the sweet scent of ripe mangoes.

It was a simple sponge cake, yet the tropical twist made it so memorable.

Since then, I’ve delved into a variety of mango cake recipes, each offering its unique spin on that sunny flavor.

From a creamy, no-bake mango cheesecake to a spiced mango cake with a hint of cinnamon, the possibilities are endless.

Let’s explore these luscious mango creations together.

Classic Mango Sponge Cake

Classic Mango Sponge Cake

Indulge in the tropical delight of a Classic Mango Sponge Cake, a dessert that perfectly balances the sweetness of ripe mangoes with the lightness of a fluffy sponge. This cake is a summer favorite, capturing the essence of mangoes in every bite, and is a great centerpiece for any gathering or celebration.

The soft, airy texture of the sponge cake is complemented by the rich, naturally sweet mango puree, creating a dessert that’s both invigorating and satisfying. This recipe is designed to serve 4-6 people, making it ideal for small parties or family dinners.

The simplicity of the ingredients allows the mango flavor to shine through, while also providing a blank canvas for creativity, whether you choose to add a mango glaze, whipped cream, or fresh fruit on top. Follow these instructions to create a delightful cake that will have everyone asking for seconds.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup mango puree (from fresh ripe mangoes)
• 1/2 cup heavy cream (optional for serving)
• Fresh mango slices for garnish (optional)

Cooking Instructions:

1. Prepare the Oven and Baking Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. This will help to evenly distribute the baking powder and create a lighter cake texture.
3. Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar using an electric mixer on high speed until the mixture is pale, thick, and tripled in volume. This should take about 8-10 minutes. This step is essential for incorporating air into the batter, ensuring a fluffy sponge.
4. Incorporate Oil and Vanilla: Gently fold in the vegetable oil and vanilla extract into the beaten egg mixture using a spatula. Be careful not to deflate the batter.
5. Add Mango Puree: Gradually fold in the mango puree until fully combined, maintaining the batter’s airiness. The mango puree not only adds flavor but also moisture to the cake.
6. Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mixture, folding in gently with a spatula until there are no visible streaks of flour. Don’t overmix to keep the batter light.
7. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Serve: Once cooled, optionally top with whipped heavy cream and fresh mango slices for an extra touch. Slice and serve your Classic Mango Sponge Cake.

Extra Tips:

For the best results, use fresh, ripe mangoes to make your puree, as they’ll provide the sweetest and most aromatic flavor. If fresh mangoes aren’t available, canned mango puree can be used as a substitute.

Make sure all your ingredients are at room temperature before you begin, as this helps them blend more seamlessly. Always handle the batter gently to maintain its volume, and avoid opening the oven door during baking to prevent the cake from deflating.

Enjoy your creation with a cup of tea or a scoop of vanilla ice cream for a truly delightful experience.

No-Bake Mango Cheesecake

If you’re looking for a revitalizing and delicious dessert that doesn’t require baking, a No-Bake Mango Cheesecake is a perfect choice. This delightful treat combines the tropical sweetness of ripe mangoes with the creamy richness of cheesecake, all set atop a buttery biscuit base.

It’s an ideal dessert for warm weather and perfect for any occasion, offering a balance of flavors that’s both light and indulgent.

Creating a No-Bake Mango Cheesecake doesn’t require any advanced baking skills, making it an easy choice for both beginner and experienced cooks. With a few simple ingredients, you can assemble a dessert that will impress your family and friends.

The key to this recipe is using ripe, juicy mangoes to guarantee the cheesecake is bursting with natural flavor. The preparation time is minimal, and the hardest part is waiting for it to set in the refrigerator!

Ingredients (Serves 4-6)

• 200g digestive biscuits
• 100g unsalted butter, melted
• 400g cream cheese
• 200ml heavy cream
• 150g powdered sugar
• 1 teaspoon vanilla extract
• 3 ripe mangoes, peeled and pureed
• 2 tablespoons gelatin powder
• 50ml water
• Mango slices or cubes for garnish

Instructions

1. Prepare the Base: Start by crushing the digestive biscuits into fine crumbs. Mix the crumbs with the melted butter until well combined. Press the mixture evenly into the bottom of a springform pan to form the base. Chill in the refrigerator for at least 30 minutes to set.
2. Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Add the vanilla extract and continue to mix until fully incorporated.
3. Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
4. Prepare Gelatin: In a small saucepan, sprinkle the gelatin powder over the water and let it bloom for about 5 minutes. Heat the mixture over low heat, stirring until the gelatin dissolves completely. Let it cool slightly before adding it to the mango puree.
5. Combine Mango and Cream Mixtures: Stir the mango puree and gelatin mixture into the cream cheese mixture until fully incorporated. Pour this filling over the chilled biscuit base, smoothing the top with a spatula.
6. Chill the Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until firmly set. Overnight chilling is recommended for best results.
7. Garnish and Serve: Before serving, remove the cheesecake from the pan and garnish with additional mango slices or cubes. Slice and serve chilled.

Extra Tips

When selecting mangoes, opt for those that are slightly soft to the touch with a sweet aroma for the best flavor. If fresh mangoes aren’t available, canned mango puree can be used as a substitute.

Make sure the gelatin is completely dissolved to avoid lumps in the cheesecake mix. For a richer flavor, consider adding a splash of lime juice to the mango puree.

Patience is key; allow adequate time for the cheesecake to chill and set properly for the perfect texture.

Vegan Mango Cake

Vegan Mango Cake is a delightful dessert that combines the tropical sweetness of ripe mangoes with the moist, fluffy texture of a perfectly baked cake. This recipe is perfect for those who are looking for a dairy-free and egg-free cake option without compromising on taste. The natural sweetness and vibrant color of mangoes make this cake a show-stopper at any gathering, and it’s sure to impress both vegans and non-vegans alike.

Whether you’re celebrating a special occasion or simply want to enjoy a sweet treat, this Vegan Mango Cake is easy to prepare and full of flavor.

The key to a successful Vegan Mango Cake lies in choosing ripe mangoes that are fragrant and juicy. This not only enhances the cake’s fruity aroma but also guarantees a naturally sweet flavor, reducing the need for added sugars. The cake is complemented by a hint of vanilla and a touch of citrus, which helps balance the mango’s sweetness. The use of plant-based milk and oil guarantees the cake remains moist and tender.

Serve this cake as a dessert or a sweet afternoon snack, and it’s sure to be a hit.

Ingredients (for 4-6 servings):

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup mango puree (from about 2 ripe mangoes)
• ¾ cup granulated sugar
• ½ cup vegetable oil
• ½ cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with a little oil or line it with parchment paper to prevent sticking.
2. Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Confirm these ingredients are well combined to create a uniform dry mixture.
3. Blend Mango Puree: Peel and pit the mangoes, then blend the flesh in a blender or food processor until smooth. Measure out one cup of mango puree and set aside.
4. Mix Wet Ingredients: In another bowl, combine the mango puree, granulated sugar, vegetable oil, almond milk, vanilla extract, lemon juice, and lemon zest. Whisk until the sugar is dissolved and the mixture is smooth.
5. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to over-mix, as this can lead to a dense cake.
6. Bake the Cake: Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve with a dollop of vegan whipped cream or a sprinkle of powdered sugar, if desired.

Extra Tips:

For a more pronounced mango flavor, you can add small chunks of diced mango to the batter before baking. If you’re unable to find fresh mangoes, canned mango puree or frozen mango chunks can be used as a substitute. Just be sure to thaw and drain any excess liquid from the frozen mangoes.

To enhance the aesthetics of your cake, you can top it with slices of fresh mango or a drizzle of mango glaze. Finally, remember that baking times can vary slightly depending on your oven, so it’s always a good idea to keep an eye on the cake towards the end of the baking period.

Mango Upside-Down Cake

Mango Upside-Down Cake is a delightful dessert that perfectly captures the sweetness and tropical flavor of ripe mangoes. This cake not only looks impressive but also offers a moist, buttery, and fruity experience in every bite. It’s an ideal choice for summer gatherings or anytime you want to bring a taste of the tropics to your table. With its beautiful caramelized topping of sliced mangoes, this cake is as pleasing to the eyes as it’s to the palate.

Creating a Mango Upside-Down Cake involves a few steps, but the end result is well worth the effort. The process starts with preparing a caramel glaze that’s poured into the cake pan, followed by a layer of fresh mango slices arranged in an attractive pattern. A simple, yet flavorful cake batter is then spread over the mangoes. Once baked, the cake is inverted, revealing the gorgeous mango layer on top. Serve it warm with a scoop of vanilla ice cream, or enjoy it on its own.

Ingredients for serving 4-6 people:

• 2 ripe mangoes, peeled and thinly sliced
• 1/2 cup unsalted butter
• 3/4 cup light brown sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that the cake cooks evenly and the caramel sets properly.
2. Prepare the Caramel Base: In a small saucepan, melt 1/2 cup of unsalted butter over medium heat. Once melted, add the light brown sugar and stir until dissolved. Pour this mixture into the bottom of a 9-inch round cake pan, spreading it evenly.
3. Arrange the Mango Slices: Carefully place the mango slices over the caramel in a decorative pattern. Make sure they’re evenly spread out to cover the bottom of the pan completely.
4. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
5. Cream the Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
6. Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.
7. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet mixture, alternating with the milk, beginning and ending with the flour. Mix until just combined; don’t overmix.
8. Pour Batter Over Mangoes: Carefully spread the batter over the mango slices in the pan, smoothing the top with a spatula.
9. Bake the Cake: Place the cake pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Cool and Invert the Cake: Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges, then place a serving plate over the pan and invert the cake onto the plate. Let it cool completely before serving.

Extra Tips:

To achieve the best results with your Mango Upside-Down Cake, make certain your mangoes are ripe but firm to prevent them from becoming mushy during baking. If you find it challenging to peel and slice the mangoes, consider using a mango slicer for even and consistent slices.

Additionally, you can experiment with adding a pinch of cinnamon or nutmeg to the cake batter for a hint of spice that complements the mangoes beautifully. Remember, the cake is best served fresh, but it can be stored in an airtight container at room temperature for up to 2 days. Enjoy this tropical delight with a dollop of whipped cream or a scoop of ice cream for an extra indulgent treat.

Mango Coconut Cake

Mango Coconut Cake is a delightful fusion of tropical flavors that’s sure to please any crowd. The sweet, juicy mangoes paired with the nutty, rich taste of coconut create a moist and flavorful cake perfect for any occasion. Whether it’s a summer gathering or a simple tea-time treat, this cake brings a taste of the tropics to your table.

The combination of a soft, dense cake with a creamy frosting makes it an irresistible dessert. This recipe is designed to serve 4-6 people and can easily be adjusted to accommodate more guests by doubling the ingredients. The preparation involves a few simple steps, making it accessible for both novice bakers and experienced cake enthusiasts.

With fresh mangoes and shredded coconut, this cake is a revitalizing take on classic dessert flavors. Let’s plunge into the ingredients and instructions to make this sumptuous Mango Coconut Cake.

Ingredients (Serves 4-6):

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh mango puree
• ½ cup canned coconut milk
• ¾ cup shredded coconut, toasted

For the Frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp coconut milk
• ½ tsp vanilla extract
• ½ cup fresh mango puree

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This guarantees that the leavening agents are evenly distributed throughout the flour.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer until the mixture becomes light and fluffy. This process usually takes around 2-3 minutes.
4. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
5. Incorporate Mango and Coconut Milk: Gradually add the mango puree and coconut milk to the batter, mixing just until combined. The batter may look slightly curdled, but this is normal.
6. Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, gently folding with a spatula until just combined. Be careful not to overmix.
7. Fold in Coconut: Add the toasted shredded coconut to the batter, folding gently to guarantee it’s evenly distributed throughout the mixture.
8. Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Cool and Frost: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. While the cake cools, prepare the frosting by beating together the softened butter, powdered sugar, coconut milk, vanilla extract, and mango puree until smooth and creamy.

Once the cake is completely cool, frost the top and sides as desired.

Extra Tips:

For the best flavor, use ripe mangoes for your puree, as they’ll impart a natural sweetness to the cake. If you don’t have access to fresh mangoes, canned mango puree can be a good substitute.

When toasting the coconut, keep a close eye to prevent it from burning. You can enhance the coconut flavor by adding a few drops of coconut extract to the frosting.

Finally, serve the cake chilled or at room temperature, and garnish with additional mango slices or toasted coconut for a beautiful presentation.

Gluten-Free Mango Cake

Gluten-Free Mango Cake is a delightful dessert that combines the rich flavor of ripe mangoes with the light, fluffy texture of a perfectly baked cake. This recipe is designed for those who want to enjoy a sweet treat without the worry of gluten, making it an excellent option for those with gluten sensitivities or those looking to cut down on gluten in their diet. The tropical notes of the mango paired with a hint of vanilla make this cake a rejuvenating and satisfying choice for any occasion.

Perfect for serving 4-6 people, this Gluten-Free Mango Cake is simple to prepare and bakes to perfection in under an hour. The recipe uses gluten-free flour, guaranteeing that the cake retains its traditional texture while being safe for those with dietary restrictions. Whether you’re hosting a summer gathering or simply want to indulge in a slice of cake with a cup of tea, this mango cake will surely impress your taste buds and your guests.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup ripe mango puree
• ¼ cup milk
• ½ cup diced fresh mango (optional for topping)
• Powdered sugar (optional for dusting)

Instructions:

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to prevent the cake from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. This guarantees that all the dry ingredients are evenly distributed throughout the batter.
3. Combine Wet Ingredients: In a large mixing bowl, beat the sugar and eggs until light and fluffy. Gradually add the melted butter and vanilla extract, mixing until well combined.
4. Add Mango Puree: Stir in the mango puree to the wet ingredients, guaranteeing it’s fully integrated into the mixture for a consistent mango flavor throughout the cake.
5. Incorporate Flour Mixture: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing gently after each addition until just combined.
6. Pour Batter and Bake: Pour the batter into the prepared cake pan. Smooth the top with a spatula and bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, top with diced fresh mango and a dusting of powdered sugar if desired.

Extra Tips:

When making this Gluten-Free Mango Cake, it’s essential to use ripe mangoes for the puree to achieve the best flavor and sweetness. If mangoes are out of season, canned mango puree can be a good alternative, but make sure it doesn’t contain added sugars.

Additionally, always check your gluten-free flour blend for xanthan gum, as it helps provide structure to the cake. If your blend doesn’t include it, consider adding ½ teaspoon to the dry ingredients.

Finally, to prevent the cake from drying out, store it in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

Mango Pound Cake

Mango Pound Cake is a delightful twist on the classic pound cake, bringing the vibrant and tropical flavor of mango into your dessert repertoire. This cake is perfect for mango lovers, offering a moist and tender crumb infused with the natural sweetness of ripe mangoes.

Whether served as a sweet treat after dinner or as a special addition to your afternoon tea, this Mango Pound Cake is sure to impress your family and friends with its unique and invigorating taste.

To make this delicious Mango Pound Cake, you’ll want to start with fresh, ripe mangoes to guarantee the best flavor. The richness of butter and eggs combined with the sweetness of mango creates a harmonious balance that makes each bite a delight.

This recipe yields a cake that serves 4-6 people, making it an ideal choice for small gatherings or family desserts. Let’s plunge into the ingredients and steps needed to create this tropical dessert sensation.

Ingredients (serves 4-6):

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup mango puree (from fresh ripe mangoes)
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup diced fresh mango (optional, for added texture)

Cooking Instructions:

1. Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, making sure all sides are well-coated to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside. This step guarantees the dry ingredients are well combined and helps create a smooth batter.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes. This creates the base for a light and airy cake texture.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. This step incorporates air into the batter, further contributing to the cake’s lightness.
5. Incorporate Mango and Sour Cream: Blend in the mango puree and sour cream, mixing until well combined. The mango puree adds moisture and flavor, while the sour cream enhances the cake’s richness.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until blended. Be careful not to overmix to avoid a dense cake.
7. Fold in Fresh Mango (Optional): Gently fold in the diced fresh mango if using, ensuring even distribution throughout the batter for added bursts of mango flavor.
8. Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.

Extra Tips:

For the best results, use fully ripe mangoes to guarantee maximum sweetness and flavor in your cake. If fresh mangoes aren’t available, canned mango puree can be used as a substitute.

To enhance the mango flavor, consider adding a teaspoon of mango extract to the batter. For a decorative touch, dust the cooled cake with powdered sugar or top it with a simple glaze made from powdered sugar and mango puree.

Enjoy your Mango Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Mango Mousse Cake

Mango Mousse Cake is a delightful dessert that combines the tropical sweetness of ripe mangoes with the light and airy texture of mousse, all layered on a soft sponge cake base. This cake is perfect for any occasion, offering a revitalizing taste that’s both satisfying and visually appealing.

Whether you’re hosting a summer gathering or simply want to treat yourself to a fruity dessert, this Mango Mousse Cake will surely impress your family and friends.

The beauty of this cake lies in its simplicity and the way it captures the essence of mangoes. The recipe layers a moist sponge cake with a creamy mango mousse, topped with a glossy mango jelly. Each bite is a burst of tropical flavor, making it an ideal choice for those who appreciate the natural sweetness of fruit-based desserts.

With a serving size of 4-6 people, this cake is perfect for small gatherings or as a special treat for your loved ones.

Ingredients:

• For the Sponge Cake:
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons milk
• For the Mango Mousse:
• 1 cup fresh mango puree
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 packet (2 1/4 teaspoons) gelatin
• 2 tablespoons water
• 1 cup heavy cream
• For the Mango Jelly:
• 1/2 cup fresh mango puree
• 2 tablespoons sugar
• 1 teaspoon gelatin
• 2 tablespoons water

Cooking Instructions:

1. Prepare the Sponge Cake:
   • Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
   • In a bowl, sift together the flour and baking powder. Set aside.
   • In a separate bowl, beat the eggs and sugar using an electric mixer until the mixture is pale and thick. Add the vanilla extract and milk, and mix well.
   • Gently fold the sifted flour mixture into the egg mixture until well combined. Pour the batter into the prepared pan and smooth the top.
   • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Mango Mousse:
   • In a small bowl, sprinkle gelatin over water and let it bloom for 5 minutes.
   • In a saucepan, combine the mango puree, sugar, and lemon juice. Heat over medium heat until the sugar dissolves, then remove from heat.
   • Stir the bloomed gelatin into the warm mango mixture until completely dissolved. Allow to cool to room temperature.
   • Whip the heavy cream until soft peaks form. Gently fold the cooled mango mixture into the whipped cream until well combined.
3. Assemble the Cake:
   • Place the cooled sponge cake back into the cleaned cake pan. Pour the mango mousse over the cake, smoothing the top with a spatula.
   • Refrigerate the cake for at least 2-3 hours, or until the mousse is set.
4. Prepare the Mango Jelly:
   • In a small bowl, sprinkle gelatin over water and let it bloom for 5 minutes.
   • In a saucepan, heat the mango puree and sugar until the sugar dissolves. Remove from heat and stir in the bloomed gelatin until dissolved.
   • Allow the jelly mixture to cool slightly, then gently pour over the set mango mousse layer. Smooth the top and refrigerate for another 1-2 hours until the jelly is set.
5. Serve:
   • Carefully remove the cake from the pan and transfer to a serving plate. Garnish with fresh mango slices or mint leaves if desired. Slice and serve chilled.

Extra Tips:

To achieve the best results, confirm that your mangoes are ripe and sweet, as this will enhance the flavor of the cake.

When making the mousse, be sure to fold the whipped cream gently to maintain its airy texture. If you find your jelly layer too firm, adjust the amount of gelatin slightly for a softer finish.

Finally, for a pristine presentation, use a hot knife to slice the cake, wiping it clean between each cut to achieve smooth, neat slices.

Mango Chiffon Cake

Mango Chiffon Cake is a delightful and airy dessert that captures the essence of summer with its light texture and invigorating mango flavor. This cake is perfect for any occasion, whether you’re celebrating a birthday, hosting a dinner party, or simply indulging in a sweet treat. The combination of soft, fluffy cake and the tropical taste of mango makes this dessert a crowd-pleaser that everyone will enjoy.

The secret to achieving the perfect chiffon cake lies in its preparation method, which involves creating a batter that’s both light and structured. The use of whipped egg whites folded into the batter is key to its airy texture. Additionally, fresh mango puree infuses the cake with a natural sweetness and a hint of tanginess. This recipe is designed to serve 4-6 people, making it an ideal choice for small gatherings or family dinners.

Ingredients for Mango Chiffon Cake (serves 4-6):

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 1/3 cup cold water
• 1 teaspoon vanilla extract
• 1 cup fresh mango puree
• 1/4 teaspoon cream of tartar

Cooking Instructions:

1. Preheat and Prepare Pans: Preheat your oven to 325°F (165°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper. Don’t grease the sides of the pan, as the cake needs to climb the sides as it rises.
2. Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set the dry mixture aside.
3. Prepare Wet Ingredients: In a large bowl, whisk together the egg yolks and 1/2 cup of the sugar until the mixture is smooth and pale. Gradually add the oil, water, and vanilla extract, mixing until well combined. Stir in the mango puree until evenly incorporated.
4. Combine Batter: Gently fold the dry ingredients into the wet mixture, stirring just until the batter is smooth and no lumps remain.
5. Whip Egg Whites: In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until they become frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the remaining 1/4 cup of sugar, increasing the mixer speed to high, until stiff peaks form.
6. Fold Egg Whites: Gently fold one-third of the whipped egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites, being cautious not to deflate the mixture, until no white streaks remain.
7. Bake the Cake: Pour the batter into the prepared cake pan. Smooth the top with a spatula and tap the pan gently on the counter to remove any air bubbles. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Remove the cake from the oven and immediately invert the pan onto a wire rack. Allow the cake to cool completely upside down in the pan to maintain its structure and prevent it from collapsing.
9. Serve: Once cooled, run a knife around the edges of the cake to loosen it from the pan. Remove the cake and peel off the parchment paper from the bottom. Serve plain, or with whipped cream and additional mango slices if desired.

Extra Tips:

When making a Mango Chiffon Cake, it’s essential to confirm that your mixing bowl and beaters are completely clean and free of grease when whipping the egg whites, as any oil or residue can prevent them from reaching stiff peaks.

Additionally, be gentle when folding the egg whites into the batter to maintain the cake’s light and airy texture. If fresh mangoes aren’t available, canned mango puree can be used as a substitute, but be sure to select one that isn’t overly sweetened to maintain the cake’s balance of flavors.

Instant Pot Mango Cake

Instant Pot Mango Cake is a delightful dessert that combines the tropical sweetness of mangoes with the convenience of using an Instant Pot. This cake is perfect for those who love fruity desserts and are looking for a quick and easy way to prepare a homemade cake.

The Instant Pot not only simplifies the baking process but also guarantees that the cake remains moist and flavorful. Perfect for gatherings or a simple family dessert, this cake is bound to become a favorite.

The unique aspect of this Mango Cake is its ability to capture the essence of fresh mangoes without the need for an oven. Using an Instant Pot, the cake is steamed, which helps retain the rich flavor and vibrant color of the mangoes.

This method also ensures an evenly cooked cake that’s fluffy and rich in texture. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Ingredients for 4-6 servings:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/2 cup mango puree
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup milk
• 1 tablespoon lemon juice
• 1 ripe mango, diced

Cooking Instructions:

1. *Preparation*: Start by greasing a 6-inch cake pan that fits into your Instant Pot. Line the bottom with parchment paper to prevent sticking.
2. *Mix dry ingredients*: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. *Cream butter and sugar*: In another large bowl, beat the softened butter and granulated sugar together until light and fluffy.
4. *Add wet ingredients*: Beat in the eggs one at a time, making sure each is well incorporated. Mix in the mango puree, vanilla extract, lemon juice, and milk until smooth.
5. *Combine ingredients*: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in the diced mango pieces.
6. *Prepare Instant Pot*: Add 1 cup of water to the Instant Pot and place a trivet at the bottom. Carefully place the cake pan on the trivet.
7. *Cook the cake*: Seal the Instant Pot lid, turn the valve to the sealing position, and set the pot to ‘Pressure Cook’ on high for 35 minutes.
8. *Release pressure*: Once the cooking time is up, allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure.
9. *Cool the cake*: Carefully remove the cake from the Instant Pot. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Extra Tips:

For the best results, use ripe mangoes to guarantee your cake is full of flavor and natural sweetness. If fresh mangoes aren’t available, you can use canned mango puree, but be sure to adjust the sugar to taste if the puree is pre-sweetened.

Remember to avoid over-mixing the batter once the flour is added, as this can make the cake dense. Eventually, confirm your Instant Pot is well-sealed during cooking to maintain the right pressure and steam.

Mango Yogurt Cake

Mango Yogurt Cake is a delightful, moist, and fruity cake that perfectly combines the tropical sweetness of mangoes with the creamy tanginess of yogurt. This cake is a wonderful treat for any occasion, offering a revitalizing taste that’s both rich and light. Ideal for summer gatherings or simply as a sweet indulgence, the Mango Yogurt Cake is sure to be a crowd-pleaser with its vibrant flavors and beautiful presentation.

The key to a successful Mango Yogurt Cake lies in choosing ripe, juicy mangoes that will bring out the best in this dessert. Paired with yogurt, the cake boasts a tender crumb that melts in your mouth. As the cake bakes, the aroma of mangoes fills the air, inviting everyone to anticipate the deliciousness that awaits. This recipe serves 4-6 people, making it perfect for small family gatherings or intimate celebrations.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup plain yogurt
• 1 tablespoon lemon juice
• ½ cup sliced almonds (optional, for topping)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This guarantees that they’re evenly distributed throughout the batter.
3. Cream the Butter and Sugar: In a large mixing bowl, using an electric mixer, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. This step is vital for incorporating air into the batter, which helps the cake rise.
4. Add the Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
5. Incorporate the Yogurt and Lemon Juice: Mix in the yogurt and lemon juice until smooth. The acidity in the yogurt and lemon juice will react with the baking soda to help the cake rise.
6. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a dense cake.
7. Fold in the Mangoes: Gently fold the diced mangoes into the batter using a spatula. Confirm the mangoes are evenly distributed throughout the mixture.
8. Pour and Top with Almonds: Pour the batter into the prepared cake pan and smooth the top with a spatula. If using, sprinkle the sliced almonds over the top of the cake.
9. Bake the Cake: Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
10. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve the cake at room temperature or slightly chilled.

Extra Tips:

For the best flavor, use fresh and fully ripe mangoes, as they provide the most sweetness and aroma. If fresh mangoes aren’t available, canned or frozen mangoes can be used, but verify they’re well-drained before use.

Adjust the sugar based on the sweetness of the mangoes. To enhance the mango flavor, you can add a teaspoon of mango extract to the batter. This cake also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Mango Icebox Cake

Mango Icebox Cake is a delightful, no-bake dessert that perfectly captures the tropical essence of mangoes. This invigorating treat is ideal for warm weather and requires minimal effort, making it perfect for those who want to impress guests without spending hours in the kitchen.

The layers of juicy mango slices, creamy mascarpone cheese, and crispy graham crackers create a harmonious blend of textures and flavors that’s simply irresistible. This cake isn’t only delicious but also visually appealing, with its vibrant yellow mangoes adding a splash of color to your dessert table.

As it sits in the fridge, the graham crackers soften, melding with the creamy layers and creating a luscious, cake-like consistency. Suitable for serving 4-6 people, this Mango Icebox Cake is a must-try for mango lovers and those who appreciate a simple yet elegant dessert.

Ingredients for 4-6 servings:

• 3 ripe mangoes, peeled and thinly sliced
• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup mascarpone cheese
• 1 packet graham crackers (approximately 200g)
• Mint leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Mangoes: Start by peeling the mangoes and slicing them thinly. Set them aside as you prepare the cream layer.
2. Make the Cream Mixture: In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to whip the cream until soft peaks form. Gently fold in the mascarpone cheese until the mixture is smooth and well incorporated.
3. Layer the Ingredients: In a rectangular or square dish, spread a thin layer of the cream mixture on the bottom. Place a layer of graham crackers over the cream, breaking them as necessary to fit the dish. Follow with a layer of mango slices, then another layer of the cream mixture. Repeat the process, ending with a layer of cream on top.
4. Chill the Cake: Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the graham crackers to soften, giving the cake its signature texture.
5. Garnish and Serve: Before serving, garnish with additional mango slices and mint leaves if desired. Slice and serve chilled, ensuring each portion includes a bit of every layer.

Extra Tips:

For best results, use ripe but firm mangoes to guarantee they hold their shape and provide maximum flavor. When whipping the cream, take care not to over-beat, as this can cause it to become grainy.

If mascarpone is unavailable, cream cheese can be used as a substitute, though the flavor will be slightly different. Allowing the cake to chill overnight will enhance the flavors and improve the texture, making it even more enjoyable when served.

Spiced Mango Cake

Spiced Mango Cake

The Spiced Mango Cake is a delightful fusion of tropical flavors and warming spices, perfect for any occasion. The sweetness of ripe mangoes is beautifully complemented by aromatic spices like cinnamon, nutmeg, and cardamom, creating a cake that’s both exotic and comforting. This cake isn’t only a treat for the taste buds but also a feast for the eyes with its vibrant golden hue.

Whether you’re serving it as a dessert or enjoying a slice with your afternoon tea, this cake is bound to impress. Ideal for a gathering of 4-6 people, this Spiced Mango Cake is moist and flavorful, with a tender crumb that melts in your mouth. The addition of spices adds depth and complexity to the natural sweetness of the mangoes, making each bite a unique experience.

This recipe is straightforward and easy to follow, making it suitable for both novice and experienced bakers. So gather your ingredients, preheat your oven, and prepare to indulge in the tropical bliss of a Spiced Mango Cake.

Ingredients (Serves 4-6):

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cardamom
• ½ teaspoon salt
• 1 cup ripe mango puree (about 2 medium mangoes)
• ¾ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup milk
• ½ cup chopped nuts (optional, such as walnuts or pecans)

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper to prevent the cake from sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cardamom, and salt. This guarantees the spices are evenly distributed throughout the cake.
3. Blend Wet Ingredients: In a large bowl, combine the mango puree, granulated sugar, and melted butter. Mix well until the sugar is dissolved. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and milk until fully incorporated.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the cake dense.
5. Add Nuts (Optional): Fold in the chopped nuts if using, making sure they’re evenly distributed throughout the batter.
6. Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve as desired.

Extra Tips:

For the best results, use ripe, flavorful mangoes to make your mango puree. If fresh mangoes aren’t available, canned or frozen mango puree can be used as an alternative.

To enhance the flavor, you can add a pinch of allspice or ginger to the spice mix. For added texture, consider sprinkling some coconut flakes on top of the cake before baking. Finally, this cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

Mango Tres Leches Cake

Mango Tres Leches Cake is a delightful twist on the classic Tres Leches Cake, infusing the tropical flavor of mango into a beloved dessert. This cake is soaked in a luscious mixture of three kinds of milk and topped with a light mango-infused whipped cream, making it a perfect treat for any occasion.

The combination of the moist cake and the creamy mango topping creates a dessert that’s rich and invigorating, ideal for warm weather or as a sweet finale to a special meal.

This Mango Tres Leches Cake is designed to serve 4-6 people, guaranteeing that each person gets a generous slice of this creamy, flavorful dessert. The cake itself is a simple sponge, which is essential to absorbing the milky mixture, while the mango adds a unique and vibrant flavor that’s sure to impress your guests.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup sugar, divided
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup sweetened condensed milk
• 1 cup evaporated milk
• 1 cup heavy cream
• 1 cup mango puree
• 1 cup heavy cream (for topping)
• 2 tablespoons sugar (for topping)
• 1 teaspoon vanilla extract (for topping)
• Fresh mango slices for garnish

Instructions

1. Preheat the Oven and Prepare the Pan: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent the cake from sticking.
2. Sift Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside until needed.
3. Beat Egg Yolks: In a large bowl, whisk the egg yolks with 3/4 cup of the sugar until the mixture becomes pale yellow and doubled in volume. Stir in the milk and vanilla extract.
4. Combine Mixtures: Gradually fold the dry ingredients into the yolk mixture, mixing until just combined.
5. Beat Egg Whites: In a separate bowl, beat the egg whites on high speed. When they start forming soft peaks, gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
6. Fold in Egg Whites: Gently fold the egg whites into the cake batter in three additions, being careful not to deflate the mixture.
7. Bake the Cake: Pour the batter into the prepared baking pan and smooth the top. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Prepare Milk Mixture: While the cake is baking, combine the sweetened condensed milk, evaporated milk, and 1 cup of heavy cream in a large measuring cup or bowl. Set aside.
9. Soak the Cake: Once the cake is baked, remove it from the oven and let it cool slightly. Poke holes all over the cake using a fork. Slowly pour the milk mixture over the cake, making sure it’s evenly soaked. Allow the cake to absorb the liquid for at least an hour in the refrigerator.
10. Prepare Mango Whipped Cream: In a chilled mixing bowl, whip 1 cup of heavy cream with 2 tablespoons of sugar and 1 teaspoon of vanilla extract until medium peaks form. Gently fold in the mango puree.
11. Assemble the Cake: Spread the mango whipped cream evenly over the chilled cake. Garnish with fresh mango slices before serving.

Extra Tips

When preparing Mango Tres Leches Cake, it’s essential to use ripe, sweet mangoes for the puree to bring out the best flavor. If fresh mangoes aren’t available, canned or frozen mango puree can be used as a substitute.

Guarantee the cake is completely cooled before soaking it with the milk mixture to prevent it from becoming too soggy. For an added tropical twist, consider adding a sprinkle of toasted coconut on top of the whipped cream before serving.

Mango Cupcakes

Mango Cupcakes Recipe

Indulge in the delightful tropical flavor of mangoes with these scrumptious Mango Cupcakes. Perfect for a summer dessert or a special occasion, these cupcakes offer a light, fluffy texture and a sweet, fruity taste that’s irresistible. The combination of fresh mango puree and a hint of vanilla creates a moist cake that’s both fragrant and flavorful. Topped with a creamy mango buttercream frosting, these cupcakes are a treat for both the eyes and the palate.

Making these Mango Cupcakes is a straightforward process that will fill your kitchen with the enticing aroma of fresh mangoes. The recipe is designed to serve 4-6 people, making it ideal for a small gathering or a family dessert. Gather your ingredients and follow the step-by-step instructions to bake and decorate these delicious cupcakes, guaranteeing each bite is filled with the essence of ripe mangoes.

Ingredients (Serves 4-6):

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup mango puree (from fresh or canned mangoes)
• ¼ cup milk

For the Mango Buttercream Frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 3 tablespoons mango puree
• 1 teaspoon vanilla extract
• A pinch of salt

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until well combined.
5. Incorporate Mango Puree: Gradually add the mango puree to the wet mixture, mixing until smooth.
6. Combine Dry and Wet Ingredients: Slowly add the dry ingredient mixture to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
7. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
8. Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
9. Prepare the Frosting: While the cupcakes are cooling, make the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, followed by the mango puree, vanilla extract, and salt. Mix until smooth and fluffy.
10. Frost the Cupcakes: Once the cupcakes are completely cooled, spread or pipe the mango buttercream frosting onto each cupcake. Garnish with small mango slices or a sprinkle of sugar for added decoration, if desired.

Extra Tips:

When making the mango puree, confirm the mangoes are ripe and sweet for the best flavor. You can use a blender or food processor to achieve a smooth consistency.

If fresh mangoes aren’t available, canned mango puree can be used as a substitute. For an added touch, consider adding a sprinkle of shredded coconut or a dash of lime zest on top of the frosting to enhance the tropical flavor profile.

Be sure to allow the cupcakes to cool completely before frosting to prevent the buttercream from melting. Enjoy your homemade mango cupcakes as a delightful treat that captures the essence of summer!