Why is it called mango cake?

The name mango cake comes from the star of the show—ripe, juicy mangoes. In many cake recipes with mango, the fruit is used fresh, folded into cream, or blended into the batter. Its tropical aroma and bright, sunny flavor give the cake its character and charm. Unlike dense fruitcakes, mango cake is light and airy, which makes it perfect for summer gatherings and celebrations with family.

What can I make with mango pulp?

Mango pulp brings endless possibilities to the kitchen. It works as a natural sweetener, adds a punch of flavor, and is ideal for baking. Use it in smoothies, lassi, parfaits, or drizzled over yogurt. If you love baking, try it in cake recipes with mango. It blends beautifully with whipped cream, adds moisture to sponge layers, and gives you bold mango flavor from start to finish. It is the perfect shortcut that still feels fresh.

Does mango cake actually taste good?

Absolutely. Cake recipes with mango are soft, fruity, and balanced. The mix of sponge, mango, and whipped cream gives a refreshing bite that is not overly sweet. The mango brings brightness, while the cream adds richness without being heavy. Even people who do not normally enjoy cake often love mango cake for its subtle elegance and satisfying flavor.

What is the difference between mango cake and mango mousse cake?

Traditional cake recipes with mango use sponge and whipped cream, with layers of fresh mango in between. Mango mousse cakes are made with gelatin and have a smoother, more set texture. If you are looking for something soft, creamy, and easy to build, classic mango cake is the way to go. If you prefer a firm, chilled dessert that slices cleanly, then mango mousse cake is your best choice.

Cake Recipes with Mango – 3 Tropical Layers to Love

Description

A light and fluffy mango sponge cake layered with whipped vanilla cream and juicy mango slices. Perfect for warm weather desserts or a fruity twist on classic cake.

Ingredients

Scale

4 Large egg yolks

1 1/2 tbsp hot water

2 tsp Vanilla essence

2 tbsp Vegetable oil

65g Granulated sugar (I)

40g All purpose flour

60g Cornstarch

1/4 tsp Baking powder

Pinch of salt

4 Egg whites

65g Granulated sugar (II)

600ml Whipped Cream

100g Granulated sugar

1 tsp Vanilla extract

3–4 Large Mangoes, peeled and sliced

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Instructions

1. Preheat oven to 160°C (320°F) and line the bottom of an 8-inch cake tin.

2. Whisk hot water and sugar (I), add egg yolks and vanilla, whisk until fluffy.

3. Mix in oil, then fold in sifted dry ingredients (flour, cornstarch, baking powder).

4. Beat egg whites with sugar (II) until stiff peaks form.

5. Gently fold egg whites into yolk mixture.

6. Pour batter into tin and bake 40–50 mins until springy.

7. Cool upside down, chill in fridge, rub off crust.

8. Whip cream, sugar, and vanilla to stiff peaks.

9. Slice mangoes; cut some in cubes, others thin.

10. Cut sponge into 3 layers. Spread cream, add mango slices, repeat.

11. Frost outer cake with cream, decorate with mango cubes.

12. Chill 1–2 hours before serving.

Notes

Use ripe mangoes for best flavor.

You can use mango pulp between layers or in whipped cream.

Chilling the cake is key to clean slices and flavor development.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Cake
Method: Intermediate
Cuisine: Asian

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22g
Sodium: 50mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg