This is a recipe for a delicious homemade Mango cake. This super yummy cake with fresh Mango filling is a perfect dessert for summer!
Indulge in the luscious flavors of summer with this exquisite Mango Cake recipe. The combination of fluffy vanilla chiffon cake, velvety whipped cream, and fresh ripe mangoes creates a tropical symphony on your taste buds. A delightful treat for any occasion, especially those warm summer days!
Fresh ripe mangoes mean it’s time for a homemade mango cake. What could go wrong with a layer of yummy shortbread dough and fresh mango filling? Mango Cake is a treat for family & friends on birthdays & parties and an excellent idea to enjoy mangoes in the form of cake. My friends say this is the best mango cake because it’s not too sweet!
Want to bake this dessert at home? Follow my mango cake recipe with helpful tips.
About Mango Cake
Mango Cake is a delicious dessert. It is known for its tropical flavor and vibrant color. Originating from mango-rich regions like Southeast Asia and India, this cake showcases the sweet, tangy flavor of fresh mangoes. The cake itself often has a golden yellow hue reminiscent of ripe mangoes, which adds to its visual appeal.
There are several reasons why making mango cake at home is a fantastic idea. First, it allows for the use of fresh, ripe mangoes, which enhances the flavor and aroma of the cake. Second, homemade mango cake can be customized to suit personal preferences. In addition, baking mango cake at home ensures quality control over the ingredients. This allows individuals to choose healthier alternatives or accommodate dietary restrictions.
Why You’ll Love This Recipe
Why you’ll love this mango cream cake:
- Tropical flavor: Fresh, ripe, and juicy mangoes steal the show with their natural sweetness and tropical flavors when paired with a testy shortbread dough.
- Vibrant Color: Mango cake boasts a vibrant and inviting color, reminiscent of the sunny and tropical regions where mangoes thrive.
- Perfect sweetness: The cake is less sweet than a traditional cake, but fresh mango filling balances the flavor.
Ingredients
You can find all the necessary ingredients to make a delicious mango cake at your local grocery store.
Shortbread dough:
- Flour: Flour is used in baking recipes such as mango cake to add structure and texture to the final product.
- Powdered Sugar: Also known as confectioners’ sugar, it dissolves easily in the dough and contributes to its soft texture.
- Butter: The use of cold butter and the cutting of it into the flour creates a crumbly texture in the dough.
- Eggs: Add structure and stability to the dough and help it hold together during baking.
- Salt: Even a small amount of salt will enhance the flavor of the dough by helping to balance out the sweetness.
- Vanilla Sugar: This can be replaced with vanilla extract, which adds a subtle vanilla flavor that complements the mango filling.
Filling:
- Mango puree: The use of ripe, sweet mangoes ensures a vibrant mango flavor in the cake.
- Eggs: They help the filling set during baking and create a creamy texture.
- Sugar: Add the sweetness to the filling.
- Vanilla Sugar: Adds a hint of vanilla flavor that enhances the overall flavor of the filling.
- Heavy Cream 33%: This is a heavy cream that adds richness and creaminess to the filling.
- Lemon juice + zest: The zest adds citrus aroma and flavor to brighten the filling, while the acidity of the lemon juice balances the sweetness of the mango.
How to Make Mango Cake
Before beginning, I recommend reading through the instructions and tips section for these steps on how to make a fresh mango cake.
- To make the dough: Mix flour, salt, powdered sugar, and vanilla sugar. Add the cubed butter and mix until crumbly.
- Then, add the egg and continue to mix until you have a doughy consistency.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Remove from the refrigerator and roll out the dough to 0.5 cm thick.
- Then, place the dough in a baking pan. The sides of the dough should be 2 – 2.5 cm. Prick the dough with a fork or knife.
- Preheat the oven to 365 degrees F (180 degrees C) and bake the dough for 8-10 minutes.
- To make the filling: In a bowl, beat the egg, egg yolks, sugar, and vanilla sugar until smooth. Then, add lemon juice, zest, mango puree, and cream. Mix until well blended.
- Pour the filling into the dough. Preheat the oven to 392 degrees F (200 degrees C) and bake cake for 8 minutes. Then reduce the temperature to 320 degrees F (160 degrees C) and bake for another 25 minutes.
- Then, remove from oven and let cool for 1.5 to 2 hours. Enjoy!
Chef Recipe Tip:
- You can use fresh mango instead of pureed mango. Puree some of it and dice the rest for texture.
- If the mango puree is too sweet, it is better to add half as much sugar.
Kitchen Equipment
You will need the following items of kitchen equipment to make this Mango Cake. Some items may be optional.
- Kitchen Scale: The key to precise baking is using a kitchen scale to measure ingredients.
- Electric Mixer: For this mango cake recipe, I used both my electric stand mixer and my electric hand mixer. You will need at least one electric mixer to whip up the egg whites.
- Large Mixing Bowls: You will need large mixing bowls to beat the egg whites and yolks.
- Fine Mesh Sieve: A fine mesh sieve should be used to sift the cake flour and baking powder to remove any lumps.
- Parchment paper: You need to line the bottom of your cake tins with parchment paper to easily remove the cake.
When to Make Mango Cake?
Mango Cake is perfect for a variety of occasions, including birthdays, brunches, or just a casual get-together with friends and family. Its tropical taste profile makes it a refreshing treat in the warmer months, while its bright appearance adds a pop of color to the dessert table. Enjoy it as a dessert on its own, or pair it with whipped cream or vanilla ice cream for an even more indulgent treat. With its luscious mango filling and crispy layer of shortbread dough, Mango Cake is sure to delight, whether served as a sweet end to a meal or enjoyed with a cup of tea or coffee.
Storage Instructions
First, wrap the mango cake tightly in plastic wrap or aluminum foil to protect it from air, which can cause it to dry out. You can then store this cake in the refrigerator in an airtight container for up to three days.
Freezing option: As an alternative, if you would like to store the mango cake for a longer period of time, you can freeze it. Wrap the cake tightly in several layers of plastic wrap or aluminum foil to prevent the cake from freezing. Place cakes in a freezer-safe container or re-sealable plastic bag. Frozen mango cake will be kept in the freezer for up to 2-3 months.
Thanks to the relatively low amount of fats in this dessert, it can be considered acceptable for cheat meals or refeeds, and it can also serve as a decent snack for those who are on a weight gain program. However, if you are watching your figure or aiming to lose weight, I would recommend replacing sugar with a non-caloric sugar substitute (such as a blend of stevia and erythritol) in order to eliminate a significant amount of simple carbohydrates and excess calories from this dessert. Furthermore, when it comes to its impact on health rather than weight, sugar definitely prevents this pastry from falling into the category of "healthy" desserts.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Remove from the refrigerator and roll out the dough to 0.5 cm thick.
Preheat the oven to 365 degrees F (180 degrees C) and bake the dough for 8-10 minutes.
Filling: In a bowl, beat the egg, egg yolks, sugar, and vanilla sugar until smooth. Add lemon juice, zest, mango puree, and cream. Mix until well blended.
Remove from oven and let cool for 1.5–2 hours.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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When whipping egg whites, ensure that your bowl and beaters are completely clean and free of any grease. Even a small amount of fat can hinder the egg whites from reaching stiff peaks. This simple step ensures the stability and volume of your meringue, resulting in a light and airy chiffon cake.
