BY :Bebs | Published: | Updated: | 60 Comments
RECIPE PRINT
4.79 from 23 votes
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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.
Mango 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.
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.
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.
- Printable Recipe
- Mango Cake
- How to make Mango Mirror Glaze
- Printable Recipe
- Mango Mirror Glaze
Printable Recipe
Print Review
Mango Cake
4.79 from 23 votes
Try this Mango Cake recipe with aperfect balance of flavors that you will surely love. Packed with fresh mango goodness from the filling all the way to the toppings. Yum!
Prep Time: 1 hour hr 30 minutes mins
Total Time: 1 hour hr 30 minutes mins
Course :Dessert
Servings =10
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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 ⅓ 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
Calories: 368kcalCarbohydrates: 41gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 90mgSodium: 187mgPotassium: 135mgFiber: 0gSugar: 31gVitamin A: 1295IUVitamin C: 18.2mgCalcium: 73mgIron: 0.9mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!
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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Print Review
Mango Mirror Glaze
5 from 16 votes
Topping your mango cake with a Mango MirrorGlaze 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.
Prep Time: 5 minutes mins
Cook Time: 5 minutes mins
Setting time 15 minutes mins
Total Time: 10 minutes mins
Course :Dessert
Servings =1 cake
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Ingredients
- 1 tablespoon gelatin - dissolved in 2 tablespoon cold water
- 2 tablespoon sugar
- 150 ml water
- ½ 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
Calories: 192kcalCarbohydrates: 43gProtein: 7gFat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 22mgPotassium: 214mgFiber: 2gSugar: 41gVitamin A: 1380IUVitamin C: 46.4mgCalcium: 14mgIron: 0.2mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!
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Reader Interactions
Comments
Kat says
Hi! Is it possible to make a video of this? It would help a lot for a beginner like me. Thanks☺️
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Bebs says
We will soon, Kat.
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Mina says
Ingredients of sponge cake pls☺️
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Bebs says
It is linked already in the recipe, you just have to click it.
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PhillyGirl says
Do you have a the recipe for the white icing that you used to decorate the cake?
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Bebs says
That is simply whipped cream with some powdered sugar.
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SoneeVee says
Can you use cream cheese if I don’t have mascarpone. I want to make another layer of a thick meringue with cashew at bottom, how proportion of egg, cream, sugar, et.al. Should I add.Reply
Bebs says
Yes, you can also use cream cheese. As for the meringue wafer, check out our Lemon Torte Recipe.
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Ellie B says
Even though I messed up the gelatine technique, the cake turned really well.
I replaced all sugar with erythritol and it was still awesome. Actually noone neither noticed not asked what was the sweetener.
One thing which I overlooked though is if your mango is too ripe, the color will not be as bright as on the picture as the mangos are getting brownish in color, but the taste is still great 🙂Reply
Bebs says
Hi Ellie, glad you like our mango cake recipe. As for the mango turning brown, try adding some lemon juice to it. You can also add some food color to make it vibrant.
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Divya says
Hello !!! I made the topping as instructed by U, but when chilled and set, the dressing seemed rubbery, it didn't give a creamy texture. What could have gone wrong? Is it excess Gelatin? And I used whipping cream powder instead of whipping cream...could You please help meReply
Bebs says
Hi Divya, it is supposed to be firm but not rubbery, just like gelatin.
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Lara says
Hi! I’ve using a lot of recipes from your site and I love watching the videos. Do you have a video of the Mango Cake?
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Bebs says
Not yet, Lara. But I will soon...
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Michelle J says
What size springfoam did you use to assemble the cake?
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Bebs says
Hi Michelle, I used a cake ring that can be adjusted to follow the size of the sponge cake, which is 8 inch round.
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Michelle J says
Hi can I ask what size springform ring did you use when you assemble the cake?
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Bebs says
I used a cake ring so I can adjust it to be just a little bigger than the sponge cake.
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Boots Blores says
Hi! I am an avid follower of your blog.
May I use cream cheese in lieu of the mascarpone (or all purpose cream) to the Mango Cake? ThanksReply
Bebs says
Hi Boots, yes you can use both as a substitute.
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Ary says
Would you recommend using cake flour instead to achieve a fluffier texture? High hopes for this cake, as all your other recipes have served us well! 🙂
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Bebs says
Sure Ary, if you have cake flour then use it. It will give you lighter and finer crumbs.
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Sue says
Hi Bebs
This mango cake looks real yummy. I will attempt to make this over the weekend. What is the size of the cake tin used in your recipe? I intend to make a 23 cm or 25 cm cake. Thanks.
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Bebs says
The sponge cake was baked using an 8-inch (about 20cm) round pan so 23cm should be perfect
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Becky says
Hi I also have problem with the Mango Mirror Glaze turning darker (brownish) color on the next day. So that never happen to you? What do you think it would be the cause?
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Bebs says
Did it turn brown after you add the gelatin? That is more than weird. Mangoes usually do not turn brown from oxidation as other fruits do. They retain their color much longer or might get a bit darker yellow or orange if exposed to air for a really long time, but not brown. Unless they are not that fresh or maybe they are overripe. No, it never happened to me before.
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Veena says
hi,will the mirror glaze be jelly like?
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Bebs says
Hi Veena, yes it will be with mango taste...
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Tess Gabriel Leynes says
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!Reply
Bebs says
Hi Tess...Mango Bravo is on my list! Will do it soon now that mango season starts here 🙂
Reply
van says
Hello! When you say use a springform 1-2cm larger, are we spreading the cream all the way out to the sides
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Bebs says
Yes Van, that is exactly what I meant, so the top and the sides are all covered once the mango puree mixture set.
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Van says
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
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Bebs says
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.
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Joe @ Joe's Healthy Meals says
Hi Bebs.....Saw your Mango Cake on Pinterest....it looks wonderful. I love mangos and I've got to make this. Thanks for sharing.Reply
Bebs says
Hi Joe, thanks and I am sure you'll love the Mango cake. ?
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Armi says
Hi, what is your recipe for the white cream you used to decorate the cake?
Thanks, can't wait to try this =)Reply
Bebs says
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.
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Sa says
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
Reply
Bebs says
You will need about 2 cups for the cake and 1/2 cup if you want to make the mirror top.
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Imane says
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
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Bebs says
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. ;.)
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Lien says
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.
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Bebs says
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.
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Linde Bee says
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
Bebs says
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.
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Linde Bee says
can l use a store bought sponge cake?Reply
Bebs says
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.
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shobelyn says
Wow,looks good. The color is amazing.
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Diana Lopes says
Weird how I love mango but never had a mango cake. Time to change that... x) thanks for the idea!Reply
Bebs says
I am pretty sure you will love this cake, Diana! ????
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Maika Valentine says
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 .
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Bebs says
Thank you, Maika, for the very nice comment!
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Jay Tran says
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?
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Bebs says
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.
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Sara says
Do you think I can replace whipped cr part with light cool whip..looking for lower fat alt
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Bebs says
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...
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mhelay says
hi,good day..just asking f this gelatine was a plain or flavoured gelatine like mango? thanks
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Bebs says
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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