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Mango Cake

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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.

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. | www.foxyfolksy.com

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. | www.foxyfolksy.com

Update! (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 a 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. | www.foxyfolksy.com

mango cake

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Mango Cake Recipe | Foxy Folksy
5 from 6 votes

Mango Cake

Try this Mango Cake recipe with a perfect balance of flavors that you will surely love. Packed with fresh mango goodness from the filling all the way to the toppings. Yum!
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Print Rate
Course: Dessert
Cuisine: American,Asian
Keyword: mango cake
Servings: 10
Calories: 368kcal
Author: Bebs
Prep Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes

INGREDIENTS

  • 1 sponge cake
  • 3 cups ripe mango - - cubed about 1cm in size
  • 2 tablespoons sugar
  • 10 fluid ounces all-purpose cream - - or heavy cream or whipping cream
  • 7 ounces mascarpone - (if not available, just use a total of 2 cups all-purpose cream)
  • ½ cup water
  • 2 tablespoons gelatin powder - - dissolved in 1/3 cup cold water
  • 1 cup powdered sugar

INSTRUCTIONS

  • 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.
  • 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.
  • 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.
  • Assemble the cake: Divide the sponge cake into 2 layers. Using a springform 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 in 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.
  • 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.
Nutrition Facts
Mango Cake
Amount Per Serving
Calories 368 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 90mg 30%
Sodium 187mg 8%
Potassium 135mg 4%
Total Carbohydrates 41g 14%
Dietary Fiber 0g 0%
Sugars 31g
Protein 5g 10%
Vitamin A 25.9%
Vitamin C 22.1%
Calcium 7.3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

How to make Mango Mirror Glaze

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

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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.com
5 from 6 votes

Mango Mirror Glaze

Topping your mango cake with a Mango Mirror Glaze makes it prettier and yummier with another layer of sweet mango goodness.  It is so easy to make and will save you time decorating your cake.
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Print Rate
Course: Dessert
Cuisine: American,Filipino
Keyword: mango mirror glaze
Servings: 1 cake
Calories: 192kcal
Author: Bebs
Prep Time: 5 minutes
Cook Time: 5 minutes
Setting time: 15 minutes
Total Time: 10 minutes

INGREDIENTS

  • 1 tablespoon gelatin - - dissolved in 2 tablespoon cold water
  • 2 tablespoon sugar
  • 150 ml water
  • 1/2 cup mango puree

INSTRUCTIONS

  • 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.
Nutrition Facts
Mango Mirror Glaze
Amount Per Serving
Calories 192
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 22mg 1%
Potassium 214mg 6%
Total Carbohydrates 43g 14%
Dietary Fiber 2g 8%
Sugars 41g
Protein 7g 14%
Vitamin A 27.6%
Vitamin C 56.3%
Calcium 1.4%
Iron 1.1%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

 

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.com

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!

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  1. Hi Beb! I will try this Mango Cake recipe when good tasting mangoes become available in California. Have you tried Conti’s Mango Bravo Cake? I wonder if you could replicate their recipe. Thanks, and I love your recipes. Tried some of them. They taste soooo good! Keep them coming!

      1. Thank you! I’ll try this for the weekend! One more question, do you think lining the springform w parchment paper is ok or will the cream and glaze come out easily without it? And last question I promise haha, how many days will the whipped cream piping last before it starts to lose the form. Wondering if I can do it the day before? Thanks! I’m excited to try

        1. Hi Van, no need for a parchment paper, just run a warm knife around the cake to separate it from the form. Whipped cream does not last that long especially if you are in a warmer climate. I would suggest adding the whipped cream topping on the day you serve it. The cake with glaze could be done a day ahead.

    1. Hi Armi, that is whipped cream. A cup of whipping cream + 1 tablespoon of sugar beaten at a very high speed until it becomes thick. I do not like it so sweet so I only use 1 tablespoon of sugar but you can use up to 2. Make sure the whipping cream is very cold to get a good volume. Remember also not to over beat or it will turn into butter.

  2. Hi can you tell me how many cups mango puree I need. I have mango puree in a can. I would like to use that. Thank you

  3. 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

    1. 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. ;.)

  4. 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.

    1. 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.


  5. 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?

    1. 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.

    1. 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.

  6. 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 .

  7. 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?

    1. 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.

    1. 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…

    1. 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.

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