Try this Mango Cake recipe for a cool, not-too-sweet and with a touch of tanginess treat. A perfect balance of flavors that you will surely love.

This article was originally posted on 19th February 2014 and updated today to include new photos.Try this Mango Cake recipe for a cool, not-too-sweet and with a touch of tanginess treat. A perfect balance of flavors that you will surely love. | www.foxyfolksy.comMango Cake is one of my all-time favorite cakes. I made my very first mango cake  for a friend’s birthday two years ago. I used fresh mangoes, although here in Germany it is difficult to get hold of mangoes as they have to import them and they only have these really big ones that are always green so you are not sure if it is ripe enough. I have to say they are not as sweet as the mangoes from the Philippines, but they did nicely for a cake. A friend then told me that she buys frozen mangoes and they are much better and almost like the ones back home, I will try those next time I make this again.Try this Mango Cake recipe for a cool, not-too-sweet and with a touch of tanginess treat. A perfect balance of flavors that you will surely love. |

This Mango cake recipe has a cool, not-too-sweet and has a tiny bit tinge of a sour taste to it just the way I like it. I used mascarpone to make a thicker, richer and firmer mousse cake.Try this Mango Cake recipe for a cool, not-too-sweet and with a touch of tanginess treat. A perfect balance of flavors that you will surely love. |

5.0 from 4 reviews
Mango Cake
Prep time: 
Total time: 
Serves: 10
  • 1 sponge cake
  • 3 cups ripe mango, cubed about 1cm in size
  • 2 Tbsp sugar
  • 300ml all-purpose cream or heavy cream or whipping cream
  • 200g mascarpone (if not available, just use a total of 2 cups all-purpose cream)
  • ½ cup water
  • 2 Tbsp gelatin powder, dissolved in ⅓ cup cold water
  • 1 cup powdered sugar
  1. First, make puree: Combine 2 cups of ripe mango, ½ cup water, and 2 Tbsp sugar. Put in a blender or use stab mixer and process for a minute or until a puree consistency is reached. Make sure all lumps are gone.
  2. Warm dissolved gelatin in the microwave for 10 seconds or on the stove just until all particles have melted but do not let it boil. Add gelatin and powdered sugar to the puree and mix well.
  3. In a big bowl, using a hand or stand mixer, whip mascarpone for a minute, while continuously whipping add the cream slowly until it becomes fluffy and stiff peak form. Using a spatula, slowly fold the puree mixture into the cream until well incorporated.
  4. Assemble the cake: Divide the sponge cake into 2 layers. Using a spring form or a cake ring that is wider than the cake, leaving 1-2 cm space between the edges of the cake to the ring, place the first layer on the middle. Scatter the remaining mango cubes on top of the cake. Pour the cream mixture until the mango cubes are covered. Place the next layer of cake on top. Pour the remaining cream covering the cake completely.
  5. Chill the Mango cake in the fridge for at least an hour or until it has set completely. Run a warm knife at the sides to separate the cake from the ring easier. Design as desired and serve while cold.

Try this Mango Cake recipe for a cool, not-too-sweet and with a touch of tanginess treat. A perfect balance of flavors that you will surely love. | www.foxyfolksy.comSee my post for Sponge cake for an easy and simple recipe.

If you like to make Mango Mirror Top as design like I did in this picture, here are the additional ingredients and method:

1 Tbsp gelatin, dissolved in cold 2 Tbsp cold water

2 Tbsp Sugar

150 ml water

½ cup mango puree


Combine water and sugar in a saucepan and heat on medium-low stirring continuously until sugar has completely dissolved.  Remove from heat when it starts to simmer then add the dissolved gelatin. Stir until the gelatin has completely melted and no longer visible. Add the mango puree and let cool at room temperature.

Once it has cooled down, pour the mixture slowly on top of the chilled mango cake that is still in the ring, completely covering the top. Allow to set for some minutes or put the cake back in the fridge so it can set faster.

mango cakeUpdate! (Feb. 19, 2014)

My friend, who just got back from visiting the Philippines, dropped by the other day and brought me some ripe mangoes! Yippeee!!! So, I decided to make mango cake (again)…I  was so excited about the mangoes so I peeled and cut them first then checked the contents of my fridge…oooppss…I forgot I used the last mascarpone we got when I did the Strawberries and Cream Cake!! Then I saw the quark..think..think..think..this could work, no risk no fun, right!? So after thinking it over for about 10 seconds, I did it… and of course, it worked! (Whew!) Actually, I like the hint of tartness it added to the cream and the consistency is just the same.


Try this Mango Cake recipe for a cool, not-too-sweet and with a touch of tanginess treat. A perfect balance of flavors that you will surely love. |
Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on TumblrShare on StumbleUponDigg thisShare on YummlyShare on RedditEmail this to someone

Written by Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time. If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This article has 19 comments

  1. Imane

    The cream whipping part was a disaster, it became lumps and the cream became so watery, this was last minute and i read the comments and seemed like everyone got it right, I don’t think it’s possible to do it with a hand mixer

    • Reply

      Hi Imane, sorry that your cream didn’t whip as it should. It sounds to me that you might have overbeaten your cream. Also, try placing your bowl and beaters in the fridge, the whipping cream should also be chilled before using (read package directions) and should be beaten at high speed. Believe me, this happened to me before and you just have to learn from experience and do better next time. ;.)

  2. Lien

    Hi, I made mango purée before but the next day the mango purée use for making mirror turned brownish colour. How do you keep it colour from going brown? Thank you.

    • Reply

      Hi Lien, I never had this problem because I usually use fresh puree for the mirror. So when the mirror sets the color stays the same. Actually, I am not sure if the puree should turn brown at all. Check if it is still ok to eat. Add sugar already if you should store it overnight and maybe a teaspoon of lemon juice. Try adding a bit of food color to make a nice yellow.

  3. Linde Bee

    it’s me again. found your recipe for sponge cake. may try to make mango cake. Looking at the picture of the mango cake, the height of the mango cake is taller than the sponge cake. Did you use 2 sponge cake?

    • Reply

      I cut the sponge cake into 2 layers and then start at the bottom with a sponge cake, then the mango filling and then the top part of the sponge cake and pour the rest of the filling on top and sides, thus, making it taller.

    • Reply

      Sure you can. The only problem I see with some store-bought sponge cakes is that they tend to be dry. If so, try to moisten them up by poking some holes using a toothpick or a fork then drizzle it with water or thin syrup or juice (mango). Not too much, just enough to moisten it a bit.

  4. Maika Valentine

    Your Japanese cheesecake and mango recipe are truly awesome. Using fresh fruit ingredients and your descriptions of texture , fast and easy ingredients are greatest blender of taste that every one would please .

  5. Jay Tran

    How you tried making the cake without the mascarpone and with the cream? If so is there much difference to the texture of the cake?

    • Reply

      Hi Jay, if you do not have mascarpone, replace it with 1 cup of heavy/whipping cream. You have to whip the cream first until it becomes stiff before adding the puree. The gelatin in the puree when mixed with the whipped cream will make it stiff once it is chilled.

  6. Sara

    Do you think I can replace whipped cr part with light cool whip..looking for lower fat alt

    • Reply

      I usually use the 30% fat kind of whipping cream but I do not see a reason for not being able to use one with a lower fat content. It should still hold up when chilled from the gelatin. Thanks for dropping by and let me know how it goes…

  7. mhelay


    good day..just asking f this gelatine was a plain or flavoured gelatine like mango? thanks

    • Reply

      Hi Mhelay, for the entire recipe, I just used plain gelatin powder. The mango puree plus sugar will give it flavor. By the way, you might also add a tiny bit pinch of yellow food color for the mirror, but that is entirely optional. Thanks for dropping by.

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: