Mango cake is a real tasty one. I have made mango sponge cake and put together with whipped cream frosting and topped with Mango jelly and fresh fruits. As the mango season has started we can get mangoes in cheaper rates and it the perfect time to make this cake.

      Mango flavour dominates this cake and the cake is so moist. You could use fresh mangoes, tinned frozen mango puree also to make this cake. Adjust the sugar level according to the mangoes you use to make this cake. Top this cake with the fruits of your choice. I have made here egg less version. If you are planning to add eggs replace the yogurt with 2 eggs and proceed with the same instructions.

Mango Cake


Mango Sponge Cake:

*All purpose Four/ Self raising Flour- 1 ½ cups
Butter, melted- 1/2 cup
Sugar- 1 cup
Yogurt- 1/2 cup (For egg less version) (or) Eggs-2
Mango Puree- 1/2 cup(fresh mangoes/tinned)(I used Alphonso variety)
Baking Powder- 1 teaspoon
*Baking Soda- 1/2 teaspoon
Salt- pinch
*Do not add Baking Soda if you are using Self raising flour.

Frosting/ Icing:
Whipping cream- 250 ml (1 cup)
Sugar- 2-3 teaspoons

Mango Jelly:
Mango puree- 1/4 cup
Sugar- 1 teaspoon
Gelatin/ China grass- 1 teaspoon
Water- 1/4 cup

Frosted Mango Cake

  • Preheat the oven to 180 degrees for 15 minutes.
  • Grease and flour the pans or line with wax paper.
  • In blender puree the mangoes.
  • In another bowl add melted butter and sugar and beat using a electric beater till the sugar dissolves.
  • Now add the yogurt and beat till it forms lightly creamy.
  • Add the mango puree and mix till combined.
  • Now add the baking powder, baking soda and flour half a cup at a time and mix/ fold well until the the whole flour mix finishes.
  • If you feel the batter is thick sprinkle little milk and mix well.
  • Transfer the batter inside the prepared 18-20 cm two baking trays and level the top.
  • Bake inside the preheated oven for about 30 -40 minutes or until the skewer inserted comes out clean.
  • Unmould one of the cake and keep another cake inside the cake mould to set the mango jelly on top over the cake(set the jelly immediately inside the freezer as it may seeps down the cake) or spread a layer of icing on top and pour the jelly.
  • For Jelly:
  • Puree mango with sugar in a blender as a fine paste.
  • Sprinkle gelatin over quarter cup of water in a thin layer till it finishes and allow to bloom inside the water.
  • Once it double its volume melt this gelatin inside the oven till it dissolves around 30 seconds or cook on top of stove till dissolved.
  • Add the gelatin mixture with mango puree and mix well with spoon and pour over on top of the one of the cakes inside the cake tin.
  • You can also use by soaking china grass in water above mentioned and cook the china grass till dissolved and set the jelly.
  • Now you will have a plain mango cake left with out jelly going to be used as the base or bottom layer of the cake.
  • Chill the whisk, bowl and the whipping cream for about 15 minutes.
  • Whip the cream by adding 2 teaspoons of sugar till you get the stiff peaks.
  • Cover the bowl with cling film and refrigerate till you use it.
Assembling the cake:
  • Take a hard board and draw 20 cm diameter line and cut the board and cover with aluminium foil and cut the foil to approximately 22 cm diameter. Fold the excess 2 cm on opposite side and stick with a tape.
  • Using pastry brush crumbs sticking over the cake.
  • Keep a teaspoon of frosting on the cake board and keep the first cake.
  • Apply 2-3 tablespoons of frosting and spread evenly on top of the cake. Keep the second cake and slightly press with hand.
  • Keep the cake with mango jelly on top and finish the sides of the cake with the frosting.
  • First apply a thin layer and chill for about 15 minutes and apply a thick layer.
  • Garnish top of the cake with cut fruits of your choice mango pieces, kiwi, cherries ..etc as per you wish.
Mango Sponge Cake