Mango Cake

There’s something incredibly special about a fruit-infused cake, and when it’s mango season, Mango Cake becomes the perfect way to celebrate. This cake is rich, moist, and bursting with the tropical sweetness of ripe mangoes, making it the ideal dessert for summer or any occasion where you want to impress with something fresh and flavorful.

Unlike many cakes, this Mango Cake uses whole wheat flour for a slightly earthy flavor, which complements the natural sweetness of the mangoes and condensed milk. The cake’s texture is light yet satisfying, thanks to the combination of mango puree and condensed milk, which also brings a luscious sweetness to the batter.

I’ve developed this recipe to be simple yet decadent, and the result is a cake that will surely be a hit at any party or gathering. The addition of mango mousse icing elevates this cake to a whole new level, turning it into a dessert fit for any celebration!

Reasons You Will Love This Mango Cake:

Fresh and Fruity: Bursting with the sweet, tropical flavor of ripe mangoes.
Moist and Tender: The combination of mango puree, condensed milk, and buttermilk makes for an incredibly moist cake.
Simple to Make: The ingredients are straightforward, and the process is easy to follow, perfect for bakers of all levels.
Optional Mango Mousse Icing: Take it up a notch with a creamy, smooth mango mousse frosting that pairs perfectly with the mango cake base.
Customizable: You can tweak the spices, flavoring, and sweetness to your preference.

Essential Equipment & Ingredients for Mango Cake

Before we start, let’s make sure you have all the tools and ingredients ready to create this tropical masterpiece. The combination of mango puree, sweetened condensed milk, and fresh, seasonal mangoes creates a cake that is as delicious as it is beautiful. Here’s everything you’ll need.

Equipment Needed:

Mixing Bowls – For combining dry and wet ingredients separately.
Whisk & Spatula – To mix and fold ingredients together gently.
Loaf Pan – You can also use a round pan (7 or 7.5 inches in diameter), but an 8.5 x 4.5 x 2.5-inch loaf pan works great.
Hand Mixer or Stand Mixer – To beat the eggs and cream the butter.
Sifter – For sifting the flour, baking powder, and baking soda.
Oven – Preheat your oven to 350°F (180°C) for optimal baking.

Ingredients for the Mango Cake:

1.5 cups Whole Wheat Flour (180 grams) – Using whole wheat flour adds a rustic flavor and slightly denser texture, which balances the sweetness of the mangoes and condensed milk.
1 teaspoon Baking Powder – To help the cake rise and achieve a fluffy texture.
½ teaspoon Baking Soda – Works together with the baking powder to provide lift.
100 grams Unsalted Butter (½ cup, chopped and chilled) – For a rich, moist cake.
¾ cup Sweetened Condensed Milk (200 grams or half a can) – Adds sweetness and moisture to the cake.
2 Large Mangoes (200 grams or 1 cup chopped mangoes, or 1 cup mango puree) – Fresh Alphonso mangoes are the best choice, but any ripe, sweet mango will work.
3 to 4 tablespoons Sugar – Adjust based on the sweetness of your mangoes.
1 teaspoon Vanilla Extract (or ½ teaspoon vanilla essence) – A nice complement to the tropical mango flavor.
Optional Substitutes: If you prefer, you can use ½ teaspoon cardamom powder or ¼ teaspoon cinnamon powder instead of vanilla extract for a spiced variation.

Ingredients for Mango Mousse Icing:

⅓ cup Mango Puree – Fresh or store-bought mango puree will work. Blend mangoes in a blender until smooth.
½ cup Whipping Cream (25%–35% low-fat cream) – This helps create the creamy texture of the mousse.
2 to 3 tablespoons Honey or Icing Sugar – Add more or less based on your sweetness preference.

How to Make the Mango Cake Batter & Bake

Now that we have everything prepped, it’s time to get down to the exciting part—mixing the batter and baking this Mango Cake! The combination of mango puree, butter, and sweetened condensed milk creates a wonderfully moist and flavorful cake. Here’s how to do it:

Step 1: Prepare the Mango Puree & Preheat the Oven

Prepare the Mango Puree:
- Peel and chop 2 large Alphonso mangoes (about 200 grams or 1 cup of mangoes). Add the chopped mango to a blender and blend until smooth to create the mango puree.
- If your mangoes aren’t very sweet, you can add 3 to 4 tablespoons of sugar to the mangoes before blending. Taste the mixture to ensure it’s sweet enough.
Preheat the Oven:
- Preheat your oven to 350°F (180°C) about 15 minutes before you begin preparing the batter.

Step 2: Sift the Dry Ingredients

In a medium bowl, sift together:
- 1.5 cups of whole wheat flour (180 grams)
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- 1 teaspoon of salt (I recommend fine sea salt for a smoother texture).
Tip: Sifting ensures the dry ingredients are evenly distributed and helps prevent lumps.

Step 3: Mix the Wet Ingredients

In a separate large mixing bowl, melt 100 grams (½ cup) of unsalted butter on low heat in a pan. Once melted, remove from the heat.
Add the ¾ cup of sweetened condensed milk (200 grams or half a can) to the melted butter. Stir well with a whisk until you achieve a smooth mixture.
Now, add the mango puree (1 cup) and 1 teaspoon of vanilla extract to the mixture. Stir everything together until it’s smooth and evenly combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the sifted dry ingredients to the wet mixture, folding gently with a spatula. Mix until just combined.
Be careful not to overmix—your goal is to keep the batter airy and light while combining the ingredients fully.
If the batter seems too thick, add a few tablespoons of milk to adjust the consistency. The texture should be thick but not dry.

Step 5: Bake the Mango Cake

Grease your loaf pan (8.5 x 4.5 x 2.5 inches) with butter or oil and line the bottom with parchment paper for easy removal after baking.
Pour the mango cake batter into the prepared loaf pan. Level it with a spatula and gently tap the pan on the countertop to eliminate air bubbles.
Bake in the preheated oven for 40 to 50 minutes at 350°F (180°C). The cake is done when a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil and continue baking.
Once baked, remove the cake from the oven and let it cool in the pan for about 20 minutes. Then transfer it to a wire rack to cool completely.

Making Mango Mousse Icing & Assembling the Cake

Now that your Mango Cake is baked and cooling, it’s time to prepare the delicious Mango Mousse Icing that will take this cake to a whole new level of flavor! This light, smooth, and fruity icing will perfectly complement the moistness of the mango cake.

Step 1: Prepare the Mango Mousse Icing

Whip the Cream:
- In a mixing bowl, take ½ cup of heavy whipping cream (you can use 25% to 35% low-fat cream) and add 2 to 3 tablespoons of honey or icing sugar (depending on how sweet you like it).
- Use a hand mixer or stand mixer with a whisk attachment to whip the cream on medium-high speed until soft peaks form. This usually takes around 3 minutes.
Add Mango Puree:
- Once the cream has reached soft peaks, add ⅓ cup of mango puree (about 1 ripe mango blended into smooth puree).
- Mix gently on the lowest speed for a few seconds until the mango puree is fully incorporated into the whipped cream.
Chill the Mousse:
- Place the bowl in the fridge for 10 to 15 minutes to allow the mousse to thicken slightly and set, making it easier to spread.

Step 2: Assemble the Mango Cake

Slice the Mango Cake:
- Once the cake is completely cooled, carefully slice the cake in half horizontally to create two layers. If your cake has a domed top, trim it to make the surface level.
Brush Sugar Syrup:
- For added moisture and sweetness, make a simple sugar syrup by dissolving 1 teaspoon of sugar in 3-4 teaspoons of water. Lightly brush the syrup over the cut sides of the cake layers.
Spread Mango Mousse:
- Take the chilled mango mousse from the fridge and spread an even layer over the bottom cake layer. Be generous, as this will provide a delicious fruity contrast to the cake’s flavor.
Top with the Second Layer:
- Carefully place the second half of the cake on top, gently pressing it down to ensure it sticks to the mousse.
Frost the Cake:
- Spread the remaining mango mousse on top of the cake. You can also apply the mousse to the sides of the cake if you like. Smooth out the icing with a spatula for a clean, even finish.

Step 3: Refrigerate and Set

Chill the Assembled Cake: Place the entire cake in the fridge to set for about 30 to 45 minutes. This helps the mousse firm up and makes the cake easier to slice and serve.

Your Mango Cake with Mango Mousse Icing is now ready to be served! It’s a light, refreshing, and tropical dessert that’s perfect for any occasion. Whether you serve it at a party or enjoy it as an afternoon treat, this cake will definitely leave a lasting impression.

Final Tip: If you want to elevate the look even more, you can garnish the top of the cake with fresh mango slices or a drizzle of mango puree.

Enjoy this wonderful Mango Cake! It’s an easy-to-make, refreshing, and absolutely delicious dessert that’s sure to be a hit wherever you take it.