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Mango Cake

A moist and flavorful mango cake that combines fresh mango puree with a tender crumb, perfect for summer celebrations.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Fusion
Calories: 450
Ingredients Method Notes

Ingredients
  

Baking ingredients
  • 2 cups All-purpose flour
  • 1.5 cups Fresh mango puree - From ripe mangoes
  • 1 cup Diced mango - Tossed with 1 tbsp flour
  • 3 large Eggs - Room temperature
  • 1 cup Granulated sugar
  • 0.5 cup Unsalted butter - Room temperature
  • 2 tsp Baking powder
  • 1 tsp Pure vanilla
  • 0.75 cup Whole milk - Room temperature
  • 0.25 tsp Cardamom powder - Optional, for warmth
  • 0.5 tsp Coconut extract - Optional
  • 1 cup Heavy whipping cream - Chilled
  • 8 oz Cream cheese - Room temperature
  • 1.5 cups Powdered sugar - Sifted
  • 0.5 cup Mango puree - Fresh
  • 1 tbsp Lemon juice - Optional, for brightness
  • 0.25 cup Toasted coconut flakes - For texture and decoration
  • 0.5 fresh Mango slices - For topping

Method
 

  1. Preheat oven to 350°F (175°C). Line pans and prepare batter.
  2. Mix mango puree, cream, and dry ingredients. Divide batter into pans.
  3. Bake for 25–28 minutes, then cool completely.
  4. Whip cream, beat cream cheese, and assemble frosting.
  5. Frost the cake, decorate with mango slices and coconut flakes, then chill.

Notes

Ensure all ingredients are at room temperature for best results.