Mango Cake is a delightful treat filled with the tropical taste of ripe mangoes. It's made with fresh mango pulp and common baking ingredients, making it an ideal snack for kids paired with tea, coffee, or milk, or as a festive dessert.
What You’ll Find On This Page
This cake bursts with the flavor of fresh mangoes, and you can prepare it in a simple style like a vanilla cake or dress it up in layers with whipped cream and mango sauce. Both versions are incredibly delicious.
I use fresh, ripe mangoes to enhance the flavor and color of the cake. Lucky for me, mangoes are available all year round where I live, so we get to enjoy this treat quite often.
It's the perfect choice when you're in the mood for something sweet but not too heavy, and it's an excellent dessert option for gatherings. Plus, it's a fantastic after-school snack for kids!
Ingredients and Substitutions Overview
Here are the ingredients you'll need to make this delicious Mango Cake:
- Ripe Mango Pulp: I scooped the pulp from medium-sized ripe mangoes for this recipe. You can use canned mango pulp if fresh ones aren't available.
- Cake Flour: I used pre-sifted cake flour. You can also substitute with all-purpose flour or almond flour if needed.
- Cardamom Powder: I chose cardamom powder for its rich aroma and taste, instead of the usual vanilla essence. Mango essence is also a great option to boost the mango flavor.
- Milk and Vinegar: To keep the cake soft and moist, I used milk and vinegar instead of eggs. However, you can use eggs or yogurt if you prefer.
- Vegetable Oil: I used vegetable oil in the recipe to help keep the cake moist and to ensure it has a light, tender texture. Feel free to swap it with butter or canola oil.
How to Make Mango Cake?
Let's see how to make a basic Mango Cake that's egg-free and without frosting. I've included photos and a video with each step to guide you smoothly through the process. Ready?
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Mango Cake
Ingredients
- ½ cup Mango Pulp
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¾ cup Sugar
- ½ tsp Cardamom Powder
- 1 tbsp Milk
- 1 tsp Vinegar
- ¼ cup Vegetable Oil
Instructions
Preparing Mango Cake
- In a large mixing bowl, add mango pulp, vegetable oil, sugar, and cardamom powder. Stir well until the sugar is completely dissolved, ensuring the mixture is uniform and smooth.
- Sift the all-purpose flour, baking soda, and baking powder directly into the wet ingredients. Use the cut and fold method to gently incorporate the dry ingredients, which helps maintain the airiness of the batter and prevents overmixing.
- Pour in the milk and vinegar, then mix until the batter is smooth and free of any lumps. The addition of vinegar helps to activate the baking soda, creating a lighter, fluffier texture in the cake.
- Lightly grease a round cake pan with oil, line it with parchment paper, or use a non-stick spray. Pour the batter into the pan, and use a spatula to spread it evenly. This step helps ensure the cake rises uniformly and cooks evenly.
- Place the pan in an oven preheated to 360 degrees Fahrenheit. Bake for 30 to 40 minutes. The cake is ready when it's golden on top and a toothpick inserted into the center comes out clean without any wet batter.
- After baking, remove the cake from the oven. Let it sit in the pan for about 10 minutes to stabilize, then invert it onto a cooling rack to cool completely. This prevents the cake from breaking apart as it's still very soft when hot.
- For a decorative touch, garnish the cooled cake with fresh-cut mango slices arranged in a circular pattern on top. This not only enhances the visual appeal but also boosts the mango flavor.
Serving
- Enjoy this delicious Mango Cake with a cup of milk, tea, or coffee for a perfect snack, or present it as a simple yet delicious dessert at your next party.
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Recipe Video
Chef's Notes and Tips
- Choosing the Right Mango: Finding the perfect mango is key for a delicious cake. Pick mangoes that are firm but have a slight give, much like ripe avocados or peaches. It's the feel, not the color, that shows they're ripe. You'll know a mango is ready if it smells sweet near the stem. Make sure to avoid any that are too soft, blackened, or bruised—they won't taste good in your cake.
- Decorative Toppings: While topping your cake with fresh mango slices is optional, I highly recommend it for that extra touch of freshness and eye-catching appeal. Drizzling some mango syrup or glaze over the cake is another beautiful way to enhance the decoration.
- Add a Frosting: Adding whipped cream frosting to the cake makes it even softer and juicy. It pairs wonderfully with the mango, enhancing the flavor while adding a creamy, velvety texture.
- Adding Nuts: Mixing chopped nuts into the batter is a great idea. They don't just add a satisfying crunch; they also boost the health value with good proteins and fats, enhancing both the taste and texture of your cake.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving and Storage Suggestions
- Serving: Serve this cake with a cup of tea, milk, or coffee for a perfect evening treat or as an after-school snack for kids. It's also a great, mild dessert to enjoy after a meal.
- Storage: This cake tastes best when fresh. You can keep it in the refrigerator for up to 2 days. Just make sure it’s covered or in an airtight container to keep it moist and tasty.
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