mango cake

This mango cake is bursting with fresh mango flavor. It is layer after layer of mangos and cream. It doesn't get any better than this and the entire cake only has 9 ingredients!

Mango Cake Recipe (VIDEO)

eggs (room temp)

sugar

all-purpose flour

tsp baking powder

Tbsp sugar (if needed)

oz cream cheese (2 packages, softened)

unsalted butter ((16 Tbsp), softened)

tsp vanilla extract

In the bowl of a stand mixer fitted with whisk, beat 6 eggs on high speed 1 min until foamy. Gradually add 1 cup sugar then continue beating on high for 8 min. It will be whipped and forming thick ribbons when you pull up the whisk.*

In a separate bowl, whisk together 1 cup flour and 1/2 tsp baking powder.

Sift flour into batter 1/3 at a time, folding between each addition, just until no flour streaks remain. Scrape from the bottom to catch any hidden flour pockets. Divide evenly between prepared cake pans and bake at 350˚F for 23-28 min (my oven takes 25 min). Tops should be golden brown and spring back when poked lightly.

Run a knife or thin spatula around edges to loosen and invert onto wire rack. Peel back parchment paper right away and let cakes cool right-side-up to room temp before cutting them in half.

Prep: Pre-heat oven to 350˚F. Line the bottoms of two 9&quot; cake pans with parchment (do not grease).

In the bowl of a stand mixer fitted with whisk attachment, combine 16 oz cream cheese, 1 cup butter, 2 1/2 cups powdered sugar and 2 tsp vanilla. Beat on low to combine then increase to high and beat 5-6 mins, scraping down the bowl as needed. Frosting should be whipped, soft and spreadable. Transfer 1 cup frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping.

How to Make Cream Cheese Frosting:

A mango has one long, flat seed in the center of the fruit that goes from stem to nose. Slice off the sides around the seeds of all 4 whole mangos resulting in 8 halves. Set aside 4 halves - you will need them to decorate the top. Dice remaining 4 halves and scoop them out of their skin then transfer these to a blender and process until puréed. Taste the mango purée and add sugar to taste if needed.

How to Cut Mango:

Place the first sliced cake layer on a platter and spread with 1/2 cup mango purée. On the second cake layer, spread 1/2 cup frosting and place it frosting-side-down on the first layer so the cream and mango are hugging. Repeat with remaining layers then cover top and sides with remaining frosting. Pipe reserved frosting around the top border of your cake.

Peel and thinly slice 4 reserved mango halves, cutting some strips long way and some wide. Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a 1/2" space is left in the center. Roll a long thin strip of mango into a coil and place it in the center. Cake can be served right away or refrigerated 2 hours for easier slicing. It keeps well covered and refrigerated up to 3 days.

How to Assemble the Mango Cake:

https://www.youtube.com/watch?v=T1NIeBRmY9s

This mango fruit cake is bursting with fresh mango flavor! This is an impressive, tasty mango cake recipe with surprisingly simple ingredients! 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

🖨PRINT THIS RECIPE: https://natashaskitchen.com/mango-cake-recipe-video/

Ingredients for Sponge Cake:
►6 large eggs, room temp
►1 cup (210 grams) granulated sugar
►1 cup (130 grams) all-purpose flour
►1/2 tsp baking powder

Cake Decorating/ Topping:
►1 lb or 2 medium fresh mangos, peeled and thinly sliced into strips
►1 lb or 2 medium fresh mangos (1 1/2 cups pureed)
►1 to 4 Tbsp sugar, if needed

Ingredients for Cake Frosting:
►16 oz cream cheese (2 packages), softened
►1 cup (16 Tbsp) unsalted butter, room temp
►2 1/2 cups powdered sugar
►2 tsp vanilla extract

Tools You will need:
►Two 9″ cake pans, parchment paper, flour sifter, piping bag, and large star tip

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Fresh Mango Cake Recipe | How To Make Mango Layer Cake

Light and fluffy mango mousse cake with a sponge cake base, real mango mousse and fruity jell-o topping!

The Best Mango Mousse Cake (video)

eggs

white granulated sugar

vanilla extract

baking powder

heavy cream

whipped cream cheese (softened

champagne mangos (or 2 large mangos; peeled and chopped)

sweetened condensed milk

peach food coloring (optional)

water

gelatin

mango nectar or mango jucie

peach

fresh fruit and berries

Prepare the sponge cake layer. Preheat oven to 350F. Line a 9-inch springform pan with parchment paper. Place the eggs and sugar into a stand-mixer bowl. Whisk the eggs and sugar for 8 to 10 minutes until mixture is white in color, very voluminous and ribbons off your spatula. Add the vanilla extract and mix for 30 seconds. Meanwhile, combine the dry ingredients in a separate bowl. Using a fine mesh sifter, sift the flour and baking powder into the eggs in very small batches. Fold the flour into the eggs gently but thoroughly, scraping from the bottom of the bowl to ensure all the flour is incorporated.

Transfer the cake batter into the prepared pan. Bake in preheated oven for 15 to 18 minutes, until the top is golden brown. Remove the cake from the pan and onto a cooling rack to cool completely. I recommend keeping the parchment paper in place. Wash the spring form pan and dry it.

Once cake has cooled, use a fork to pierce holes all across the cake. Transfer the mango juice into a dispenser bottler, or use a pastry brush, and soak the cake layer with the mango juice. Transfer the cake layer back into the clean springform pan; set aside.

Prepare the mango mousse. Place the heavy cream and sugar into a mixer bowl and whisk until soft peaks form. Add the vanilla and softened, whipped cream cheese. (If you are unable to purchase whipped cream cheese, use 8 ounces of regular cream cheese. Soften it beforehand and whisk it until fluffy before adding into the whipped cream) Whisk the cream and cream cheese on high speed until the mixture is smooth and fluffy. Place it into the refrigerator until ready to use.

Prepare the mango. Peel and chop the mangoes, then place into a food processor. Puree the fruit until smooth. Add the sweetened condensed milk and a few drops of peach food coloring, if desired. Pulse until well combined.

Pour the mango puree over the prepared whipped cream. Use a large spatula to fold the mango puree into the cream until well combined. Fold gently to retain volume.

Add 1/4 cup water to a small bowl and sprinkle the unflavored gelatin over the top. Microwave the mixture for 30 seconds, until dissolved. Pour the dissolved gelatin over the mango mousse and whisk just until combined. Pour the mango mousse over the prepared sponge cake. Use a spatula to spread the mousse to the edges and smooth off the top. Place the cake into the refrigerator to set.

Wait about 45 minute to an hour, or until the mousse has set on the top, before adding the final jello layer. Garnish the top of the cake with sliced fruit and berries. Press the berries gently into the mousse. Prepare the jello according to package instructions. Use ice water to cool the jello faster.

Pour a very thin layer of jello over the fruit, just to cover it halfway. Set the cake back into the refrigerator for about 20 minutes, until the jello has set. This will help keep the fruit in place. Pour the remaining jello over the top and return the cake to the refrigerator. Allow the cake to set overnight, or about 6 hours.

To remove the cake from the springform pan, first run a spatula along the sides of the cake. Lift the form and use a flat spatula to transfer the cake from the pan onto a serving platter. Keep cake refrigerated until ready to serve.

https://www.youtube.com/watch?v=MQKURw2Op5s

FULL RECIPE HERE: https://tatyanaseverydayfood.com/recipe-items/mango-mousse-cake/
I'm using fresh mango puree and combine it with home-made whipped cream, then layer the mousse over a layer of simple sponge cake. If you want to turn this cake into an easy, no-bake recipe, just use a golden Oreo crust. Combine 1 1/2 cups of Oreo crumbs with 1/4 cup melted butter and press the mixture firmly into the bottom of the pan.
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The BEST Mango Mousse Cake Recipe!! With Real Mango! Plus, Fruity Jello Topping!

This Asian style mango cake is made up of fluffy cotton soft sponge cake, fresh and juicy mango, all topped with a light vanilla whipped cream

Mango Cake Recipe

Milk (3 tbsp)

Vegetable oil (2 tbsp 1 tsp)

Cornstarch (1/3 cup)

All-purpose flour (40 g)

White sugar (1/3 cup)

salt

Thickened cream

White sugar (1/2 cup)

tsp Vanilla extract

mangoes

Line the bottom of a 6-inch cake tin with parchment paper

In a medium-sized bowl whisk the egg yolks, milk, vegetable oil and cornstarch together

Sift in the flour and salt, and whisk until just combined

In the bowl of a stand mixer fitted with a whisk attachment whip the egg whites with sugar until stiff peaks

In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the bubbles

Fill a larger baking tray with 1cm of boiling water and place the cake tin in the tray

Bake for 60 minutes, or until it springs back when touched

Once cooled run a knife around the edge of the cake tin and invert the pan

Wrap in cling wrap and place in the fridge until assembly

Cotton Sponge Cake

Combine the cream, sugar, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment and whisk until medium stiff peaks.

Vanilla Whipped Cream

Peel the mangoes and cut one mango into 6 large cubes

Place a cake layer on a turn table and spread over a thin layer of cream

Place the thinly sliced pieces of mango over the cream and top with more cream

Repeat and cover with the final sponge layer

Using a palette knife spread cover the cake in a thin layer of cream, spinning the turntable as you go to create a smooth finish

Place the remaining cream in a piping bag fitted with a star tip and pipe a border around the edge of the cake

Decorate with the cubes of mango and place in the fridge to set for 1-2 hours before enjoying

Assembly 

This is an amazing recipe! I made it for my dad’s birthday and everyone loved it.

I don't usually leave comments and reviews but I tried this cake recipe and it is absolutely perfect! My parents are super picky with sugar levels and they were very happy with this one. They said it's even better than the ones in the Chinese bakeries!! Thank you so much for this recipe. It's a definite keeper.

So glad I followed you after watching Zumbo's Just Desserts! This sponge cake recipe truly is the one that I have been looking for, after too many sponge trials!! Such a good recipe and I'm so excited to try all your other recipes!!! A couple of questions:
1. How high is your 6-inch cake pan? It looked like too much batter to put into my 3-inch high 6-inch pan, so I baked it in an 8-inch pan as that's the next size I have. It came out great but will scale up next time for more height. But yeah wanted to know if the 3-inch height is enough for the cake to rise?
2. Does this recipe work for sheet cakes? I like to make mini cakes sometimes and was wondering if I could bake this in a flat tray to chomp out little circles!

Thank you so much for posting this up for free!! It's insanely good and I really hope you gain lots of success from all your blog posting! &lt;3 &lt;3

The cake was light, fluffy and not very sweet! my family loves it.
So happy that i found your recipe! 

My cake has a big crack on top, and some parts of the cake was abit harder. izit because i didnt fold them evenly?

Mango cake with fluffy whipped cream, juicy mangoes, intensely flavorful secret sauce, layers of soft sponge cake soaked with juices &amp; aromas, resulting in a moist cake that is SURE TO IMPRESS! This is what sweet summer dreams are made up of. 

Mango Cake with Whipped Cream Icing

eggs (large, room temperature)

vanilla extract (or sugar)

all purpose flour

corn starch

cooking oil (neutral flavor, optional)

heavy whipping cream (some will be leftover, varies with piping patterns)

mangoes (large, use 2 cups chunks for filling, the rest

mango puree

gelatin (use 1/2 tsp to

chocolate

Grease the base of a 9 inch spring form pan. Press a parchment paper circle over it to line the base of pan. Do not grease the sides of pan.

Crack eggs into the mixing bowl. Add hot water. Using the whisk attachment of a mixer, whisk eggs for 1 minute at high speed until foamy.

Gradually add sugar and vanilla extract. Whisk at full speed for 8 to 12 minutes (more time for hand mixer) until the mixture reaches thick ribbon stage. Tip: Drop the mixture in a &quot;S&quot; shape and it should hold the shape for few seconds.

Combine flour, corn starch and baking powder. Then sift it into the egg-sugar mixture in 3 batches. Each time, fold the flour in evenly and scrape the bottom of bowl to not miss any flour. Fold in cooking oil, if using.

Transfer cake batter to the prepared springform pan and bake at 350 degrees F for about 25 to 30 minutes. Tip: Hold the middle of palm against the cake surface. The sponge cake should feel soft and spring back, not moist, wobbly or hard.

Cool the cake couple minutes, then run a spatula to loosen it from the edges. Invert on a wire rack, release the ring, peel the parchment paper and cool completely. Tip: If you are icing the cake next day, then leave the parchment paper on.

The cake was about 5 cm tall. Using a sharp and long knife cut three layers of the cake. Mark layers of equal thickness by running a small sharp knife around the cake edge before passing a long knife to cut through the layers.

To avoid the layers breaking, slide off cake layers on to parchment paper or use a cake lifter.

Easy Sponge Cake

Chill the mixing bowl and wire whisk in a freezer for 15 minutes. Add chilled heavy cream to the bowl and whisk until soft peaks form.

Next add powdered sugar, vanilla and combine at low speed for 1 minute.

Increase the speed gradually and beat until stiff peaks form, making sure to stop before it turns too thick into butter.

Make the icing just before use, as it may separate if refrigerated for too long.

Refrigerate whipped cream. Transfer one cup of whipped cream in a piping bag fitted with a big open star tip (Wilton 1M) and refrigerate.

Whipped Cream Frosting

Slice mangoes and cut small chunks to get about 2 cups. Use the rest to scoop mango balls with a melon baller. Check this video for how to use a melon baller.

Combine 2½ cups of whipped cream with 2 cups of mango chunks for the mango cream layers.

Puree frozen alphonso mangoes or use ready made puree. If it is very thin, you can thicken using gelatin (see note 5).

For decoration: Heat 1/2 cup mango puree in a small bowl set over a saucepan with simmering water. Scatter 1/2 teaspoon gelatin and stir until dissolved. Then stir in white chocolate pieces until dissolved. Cool and transfer to a small squeezable bottle or piping bag fitted with a small round tip.

Mango Cake Filling and Decoration

Place strips of parchment paper over the cake stand before placing the first cake layer. Use a sturdy cake lifter to transfer cake layers to avoid tearing them.

Choose the best looking layer for the top, the most sturdy layer for the bottom and the least perfect looking layer for the middle layer.

Spread 1/2 cup mango puree evenly over the first cake layer.

Using a large spoon or ice cream scoop, dollop half the mango chunk and cream mixture evenly over the mango puree. Use an offset spatula to gently spread and flatten out the mango cream layer.

Repeat the second cake - mango puree - mango chunk cream layers. Place the final cake layer on top.

Spread about 1½ cups whipped cream on top and sides. Use an offset spatula to smoothen the icing. Tip: Dip the spatula in water to clean out the icing in between. You may also do a thin coating at first, refrigerate to firm it up and then spread a neat and final coating later.

Assemble the Mango Cake

Hold the tip of puree filled bottle or piping bag at top edge of the cake. Squeeze to release puree while rotating the cake stand. Stop and squeeze to let puree drip randomly. It will set quickly on the cold cake.

Take whipped cream piping bag from the refrigerator and pipe 12 to 16 cream puffs.

Place a fresh mango ball in the center of each whipped cream puff. Carefully remove the parchment paper strips from under the cake before serving.

Cake Decoration

https://mediavine-res.cloudinary.com/video/upload/t_original/v1660947493/e7yxf2aph93zebfqbwla.mp4

This mango cake with fresh whipped cream frosting is the stuff of sweet summer dreams. Fluffy whipped cream, juicy mangoes, an intensely flavorful secret sauce, layers of soft sponge cake that nicely soak up all the juices & aromas, resulting in a moist cake that is SURE TO IMPRESS! An easy recipe with amazing mango filling and decoration using fresh healthy mangoes and Indian alphonso puree.

Mango Cake With Whipped Cream

Soft and spongey chiffon cake with layers of fluffy whipped cream and fresh mangoes

Mango Chiffon Cake

cream of tartar

milk

g oil

g cake flour

whipping cream

g sugar

mangoes (peeled & cubed)

Preheat oven to 350°F. Line three 6” cake pans with a round of parchment paper on the bottom. Do not grease the pans. Set aside.

In a large mixing bowl, add the egg whites and cream of tartar. Use an electric mixer fitted with a whisk attachment to beat the egg whites until they become soft, foamy peaks.

Beat in one spoonful of granulated sugar at a time, mixing in between each addition, until all the sugar is added and the meringue becomes stiff peaks that hold their shape when you pull the whisk out of it. Set aside.

In a separate large bowl, add in the egg yolks, milk, oil, and vanilla extract. Use the same mixer to whisk together until combined.

Using a fine mesh sieve, sift in the cake flour and baking powder into the egg yolk mixture. Use a silicone spatula to fold together until smooth and no lumps remain.

Add half of the egg white meringue into the egg yolk mixture. Fold together until combined. Add the rest of the meringue and fold together until no streaks of batter are visible and the mixture is fluffy and airy.

Divide cake batter into your three prepared cake pans.

Place a second roasting pan filled with about 1” of hot, freshly boiled water on the bottom rack of the oven.

Bake cakes on the middle rack for 20–25 minutes or until the the tops are set and lightly golden brown. Let cool for at least 20-30 minutes before flipping the cakes out onto a cooling rack to cool completely before assembling the cake.

Chiffon Cake

In a large mixing bowl, add in the whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to beat until it thickens and becomes soft peaks.

Place your first cake layer down on a cake turntable. Use an offset spatula to spread a thin layer of whipped cream on top. Place down an even layer of mango chunks on top of the whipped cream. Smooth a couple more dollops of whipped cream on top to fill in the gaps between the mangoes and seal them together. Repeat with your remaining cake layers.

Smooth a thin layer of whipped cream over the entire cake as a crumb coat. Chill the cake in the fridge for 10-15 minutes. Spread on a final layer of whipped cream and use a bench scraper to smooth. Decorate with any remaining whipped cream and mango chunks.

Whipped Cream &amp; Filling

Make this mango and lime yogurt cake for a teatime treat. A straightforward recipe where you will definitely be rewarded for your efforts by its scrummy taste.

Mango and lime yogurt cake

ready-to-eat dried mango, pineapple or apricots

lime

natural yogurt

golden caster sugar

eggs,

plain flour, sifted

icing sugar

coconut flakes (or desiccated coconut), toasted

Preheat the oven to 180°C/fan160°C/ gas 4. Grease and line a 900g loaf tin. Snip most of the mango into pieces, reserving a few slices.

Put half the lime zest, yogurt, sugar, oil, eggs, flour, baking powder and chopped mango into a large bowl. Beat with a wooden spoon until just smooth. Pour into the tin and bake for 50 minutes, or until a skewer inserted into the centre comes out clean. Turn out to cool on a rack.

Mix just enough of the lime juice with the icing sugar to give a thick, slightly runny icing. Pour over the cake, then top with the coconut, remaining lime zest and mango.

This delightfully easy and tasty egg-free Mango Cake with Mango Mousse Frosting is a perfect dessert to make while mangoes are in season. Made with whole wheat flour, fresh mangoes, butter and condensed milk, this moist loaf cake is a delish, simple cake to make.

Mango Cake Recipe (Eggless + Whole Wheat)

whole wheat flour

baking soda

Butter

mangoes (- large alphonso variety

sugar (or add as required)

whipping cream (or heavy cream

honey (or icing sugar

Sieve the whole wheat flour, baking powder and baking soda in a bowl or plate. Keep the sifted dry ingredients aside.

Grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with butter or oil and keep aside. You can also use a round pan of 7 or 7.5 inches diameter.

Peel and chop 2 large alphonso mangoes and add the mango cubes in a blender. In cup measure, it should be 1 cup tightly packed chopped mangoes.

Also add 3 to 4 tablespoons sugar. The addition of sugar depends on the sweetness of the mangoes. The mangoes I used very very sweet, so I added 3 tablespoons of sugar. If the mangoes are not sweet enough, you can add 1 or 2 tablespoons more sugar.

Blend to a smooth and fine mango puree. Keep the puree aside. 

Also preheat your oven at 180 degrees Celsius/350 degrees fahrenheit 15 minutes before you start baking. For baking in the convection mode of the microwave oven, use 170 degrees Celsius/330 degrees Fahrenheit as the preheat temperature.

Preparation

Take the unsalted butter in a pan.

Keep the pan on a stovetop and on a low heat melt the butter.

Just melt the butter. No need to heat the butter. Stir so that the butter melts quickly.

Keep the pan down on the kitchen countertop once the butter has melted. Add the sweetened condensed milk. Condensed milk added is about ½ a tin or can of condensed milk measuring 400 grams or 14 ounces.

Begin to stir very well with a wired or balloon whisk.

Whisk very well to make a smooth even mixture.

Now add the mango puree and vanilla extract.

Stir again very well to get a smooth even mixture. Add the sifted flour.

With light hands, gently fold the mixture with a spatula. Avoid folding too much.

The cake batter should have volume and should not fall flat or become doughy like roti or naan dough. Depending on the quality of flour, you might get a thick batter like I have got. This much thickness is fine. 

But if the mango cake batter looks very thick, then do add some tablespoons of milk. Also mango puree made at home is usually thick. If you use store bought mango puree, then the batter will be slightly on the thinner side.

With the spatula add the batter to the loaf pan.

Making mango cake batter

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