Skip to Content

Mango Cake Recipe: A Slice of Paradise in Every Bite!

Mango Cake Recipe A Slice of Paradise in Every Bite!
Hit the Rating button
Sweet Mango Cake Recipe
Mangoes, flour, sugar, and milk are the ingredients of this delectable treat, mango cake. Mango cake is a great way to enjoy mangoes in the form of cake and a treat for birthdays and celebrations with family and friends.

Hey there, it’s Anne Carter. I’m super excited to share one of my all-time favorite recipes with you today – A Delicious Mango Cake. When mangos are in season, this wonderfully simple and incredibly delicious egg-free Mango Cake with Mango Mousse Frosting is the ideal dessert to create.

I’ve tried loads of recipes over the years. Some used oil instead of butter, some even skipped eggs. They turned out okay, but something was missing. Then, I thought of combining the classic pound cake with mango goodness. Finally got my hands on some mangoes last week and went wild experimenting. I’ve tested this recipe twice, and it’s a winner! The first time, I used oil, and it was decent. Now, I’m excited to share it with you!

So are you all ready to learn the magic of baking this quick yet delicious cake? If yes, just grab your apron and start the recipe of the day. 

Overview: How To Make Mango Cake?

Overview How To Make Mango Cake

Who doesn’t love a good cake, especially when it’s infused with the tropical goodness of mangoes? Mango cake is not just any dessert; it’s a delightful way to celebrate with your loved ones, whether it’s a birthday bash or a simple get-together. And guess what? You can make this scrumptious treat right at home, and I’ll guide you through it step by step!

First things first, let’s gather our ingredients. You’ll need some all-purpose flour, baking powder, baking soda, a pinch of cardamom powder for that extra kick, mango pulp, sugar, oil, and milk. Don’t worry; these are all pantry staples – nothing fancy!

Now, let’s get down to business. We’ll start by prepping our cake tin – just line it with parchment paper and give it a light brush of oil to ensure our cake doesn’t stick. Easy peasy!

Next up, we’ll mix our dry ingredients in one bowl and our wet ingredients in another. Once they’re all nicely combined, we’ll gently fold in the flour mixture into the wet ingredients until we get a smooth, creamy batter – no lumps allowed!

Then, it’s time to pour our batter into the prepared cake tin and pop it into the oven. We’ll let it bake at 180°C for about 30 to 35 minutes until a toothpick inserted in the middle comes out clean. And voila – our mango cake is ready to steal the show!

Let the cake cool down for a bit, then gently remove it from the tin, and there you have it – a soft, moist mango cake that’s bound to be a hit with everyone. So, what are you waiting for? Let’s bake up some mango magic and treat ourselves to a slice of heaven!

Try More Cake Recipe!

Mango Cake Recipe A Slice of Paradise in Every Bite!

Sweet Mango Cake Recipe

Mangoes, flour, sugar, and milk are the ingredients of this delectable treat, mango cake. Mango cake is a great way to enjoy mangoes in the form of cake and a treat for birthdays and celebrations with family and friends.
Hit the Rating button
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Anne Carter
Servings: 8 slice

Equipment

  • Mixing Bowls
  • Whisk
  • Measuring Cups
  • Spatula
  • Cake Pan

Ingredients

  • 1 cup maida
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cardamom powder
  • 1/2 cup + 2 tablespoon mango pulp
  • 1/2 cup castor sugar
  • 1/4 cup oil
  • 1/4 cup milk

Instructions

  • Line and oil the cake tin.
  • Mix flour, cardamom powder, baking powder, and baking soda in a bowl.
  • Combine oil and castor sugar in a separate mixing bowl.
  • Add mango pulp to the oil-sugar mixture and whisk well.
  • Pour 1/8 cup of milk into the mixture and mix thoroughly.
  • Sift the flour mixture into the bowl.
  • Gently mix until no dry flour is visible.
  • Gradually add the remaining milk and fold into a smooth batter.
  • Transfer the batter into the prepared cake tin, tapping it to remove air bubbles.
  • Bake at 180°C for 30-35 minutes until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the tin for 5-10 minutes.
  • Use a knife to loosen the edges, then invert to remove the cake from the tin.
  • Enjoy your soft and delicious mango cake!

Notes

  1. Adjust the amount of sugar based on how sweet your mangoes are:
    • If your mangoes are sweet, 1/2 cup of sugar should be perfect.
    • If your mangoes are not very sweet, add an extra 2 tablespoons of sugar.
  2. Always use fresh milk that has been boiled and cooled down to room temperature.
  3. Make mango puree by blending the pulp of mangoes in a mixer jar until smooth.
  4. You can use castor sugar, but regular granulated white sugar works fine too.
  5. If you’re using wheat flour instead of maida (all-purpose flour), you may need a little more milk to achieve the desired consistency.
  6. Even if you halve the recipe, the cake will still take time to bake because of the mangoes. Cakes with fruits generally take longer to bake, so keep an eye on it.
Keyword best mango cake recipe, easy mango cake recipe, mango cake recipe, moist mango cake recipe, simple mango cake recipe

What to Serve with Mango Cake Recipe?

What to Serve with Mango Cake Recipe

Times for The Tips!

  1. Flour Power: Don’t stress if you’re out of whole wheat flour. Regular all-purpose flour works just fine. You can even mix half and half if you’re feeling adventurous.
  2. Mango Magic: No fresh mangoes? No problem! Grab a cup of mango pulp or purée from the store. If you’ve got frozen mango, just let it thaw out and you’re good to go.
  3. Mango Matters: Pick ripe, juicy mangoes for the best flavor. Skip the ones with stringy bits inside. And hey, different mango varieties mean different cake colors – so go wild!
  4. Butter or Bust: Whether it’s salted or unsalted, butter works like a charm. If you’re not into butter, swap it for some neutral oil. Easy peasy.
  5. Cooking Choices: You can bake this cake in a pressure cooker or a regular oven. Just don’t try it in the microwave – unless it’s in convection mode!
  6. Keep it Simple: Want to double up the recipe? Cool! But make two separate batters for the best results.
  7. Sweet Swap: If you’re using unsweetened condensed milk, adjust the sugar to your taste. And if you’re going vegan, homemade vegan condensed milk is a winner.
  8. Baking Basics: Both baking soda and baking powder are must-haves here. No substitutes allowed!
  9. Spice it Up: Fancy a bit of flavor? Try adding some green cardamom powder. It’s a game-changer!
  10. Frosting Freedom: Not a fan of frosting? No worries – this cake is delicious all on its own. But if you’re feeling fancy, go ahead and experiment with your favorite frosting.

Frequently Asked Questions (FAQs)

Q: Can I use fresh mangoes instead of mango pulp for the recipe?

A: Absolutely! Fresh mangoes can be a great alternative to mango pulp. Just make sure to puree them well before adding them to the batter.

Q: Can I add nuts or other fruits to the cake batter?

A: Absolutely! Feel free to get creative and add your favorite nuts or fruits to the batter for some extra flavor and texture.

Q: Can I reduce the sugar in the recipe?

A: Yes, you can adjust the amount of sugar according to your taste preferences. Just keep in mind that reducing the sugar may affect the texture and sweetness of the cake.

Recipe Rating