Mango Cake Recipe
Prep
25 min
Cook
35 min
Servings
12 slices
Calories
310
Ingredients
2 cups all-purpose flour
1.5 cups sugar
1 cup mango puree (Chaunsa or Sindhri)
3/4 cup vegetable oil
3 eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
For frosting: 250g cream cheese, 1 cup mango puree, 1/2 cup powdered sugar, 1 cup whipped cream
Instructions
Prepare
Preheat oven to 175°C (350°F). Grease and line two 20cm (8-inch) round cake pans. Sift flour, baking powder, baking soda, and salt together.
Mix Wet Ingredients
Whisk eggs, sugar, and oil until light and fluffy (3 minutes). Add mango puree and vanilla extract. Mix until combined.
Combine
Gradually fold the dry ingredients into the wet mixture. Do not overmix — fold gently until just combined. The batter should be thick and golden from the mango.
Bake
Divide batter between the two pans. Bake for 30-35 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Make Frosting & Assemble
Beat cream cheese until smooth. Add mango puree and powdered sugar, beat until combined. Fold in whipped cream. Frost the first layer, stack the second, frost top and sides. Decorate with mango slices.
Tips
Best Mango for Cake
Chaunsa puree gives the richest flavor and most aromatic cake. Sindhri makes the sweetest version — you can reduce sugar by 1/4 cup. The puree should be smooth and room temperature.
Make It a Day Ahead
This cake actually improves overnight in the fridge. The mango flavor deepens and the frosting sets. Bring to room temperature 30 minutes before serving.
FAQ
Can I use canned mango puree?
Fresh is always better for flavor and color, but canned 100% mango puree works. Reduce sugar slightly as canned puree often contains added sugar. The cake will still be delicious — just not quite as vibrant as with fresh Chaunsa or Sindhri puree.
How long does mango cake last?
Refrigerated, mango cake lasts 4-5 days. The cream cheese frosting must be kept cold. Unfrosted cake layers can be wrapped and frozen for up to 2 months.
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