Best Homemade and Fresh Mango Cake Recipe

A mango cake recipe is a delightful dessert that celebrates the tropical essence of mangoes in a cake form.

Simple Mango Cake Recipe

A mango cake recipe is a simple dessert guide that combines mangoes with basic ingredients like flour, sugar, and milk. It’s a sweet treat enjoyed by family and friends during birthdays, parties, or any special occasion. This cake showcases the vibrant yellow color and refreshing flavor of ripe mangoes, delivering a burst of tropical goodness with every bite.

The mango cake recipe typically involves creating a soft and fluffy cake base, infused with the rich taste of mangoes. To enhance the mango experience, the cake may feature layers of homemade mango jam or slices of fresh mango, adding extra juiciness and flavor complexity. Some recipes incorporate a sweet milk soak or a creamy mango-flavored filling, elevating the taste and texture of the cake.

It’s a light and airy chiffon cake layered with mango goodness or a moist pound cake infused with tropical flavors. A mango cake recipe offers a delightful fusion of sweetness and tanginess, making it a perfect treat for mango lovers everywhere.

Why You’ll Really Like This Mango Cake Recipe

Yummy Mango Flavor: This cake tastes really good because it’s full of sweet mango flavor.
Soft and Moist: It’s not dry or crumbly. it’s soft and moist, so it feels nice when you eat it.
Simple to Make: You don’t need to be a baking pro to make this cake. The recipe is easy to follow.
You Can Change It Up: You can adjust the sweetness or add extra flavors like lime or coconut to make it even more interesting.
Great for Celebrations: Whether it’s a birthday or just a regular day, this cake makes any occasion feel special.
Looks Pretty: With mango slices and mint leaves on top, it’s not just tasty but also looks really nice.
Can Prepare Ahead: You can make parts of the cake ahead of time, so it’s handy for when you’re busy.

Ingredients for Mango Cake Recipe

2½ cups chopped fresh or frozen mango (equivalent to 1 cup puree)
1 cup mango puree
½ cup plant milk
¾ cup vegetable oil
3 tablespoons lemon juice
2 teaspoons vanilla extract
1¼ cups granulated sugar
1¼ teaspoons baking soda
1 teaspoon salt
4 cups all-purpose flour

Instructions for Mango Cake Recipe

Preheat the oven to 350°F (175°C) and prepare a 7″ cake pan with grease and parchment paper lining.
In a food processor, blend fresh or thawed frozen mangoes to make puree. If using canned pulp, skip this step.
In a large bowl, combine mango puree, plant milk, vegetable oil, lemon juice, vanilla extract, granulated sugar, baking soda, salt, and all-purpose flour. Blend until smooth.
Divide the batter evenly between the prepared cake pans.
Bake at 350°F for 30-35 minutes or until the cakes are springy to the touch or a toothpick inserted comes out clean.
Cool the cake in the pan, then transfer them to a wire rack to cool completely.

Ingredients for Mango Cream

1 cup mango puree
1 cup granulated sugar
10 tablespoons cornstarch
2½ cups plant milk
2 teaspoons vanilla extract
½ teaspoon salt
4 sticks vegan butter
2 cup confectioners’ sugar

Instructions for Mango Cream

In a saucepan, combine mango puree, granulated sugar, cornstarch, and plant milk. Whisk constantly over medium heat until it boils.
Remove from heat, add vanilla extract, and strain through a mesh strainer onto a sheet pan. Refrigerate until cold and set.
In a mixing bowl, whip vegan butter and salt until light and fluffy.
Gradually add sifted confectioners’ sugar, continue whipping until smooth.
Incorporate the cold custard into the whipped butter until smooth and silky.

Ingredients for Mango Compote

3 cups fresh or frozen mango, chopped
¼ cup granulated sugar (optional)

Instructions for Mango Compote

In a saucepan, cook chopped mangoes with optional sugar until they turn into a chunky sauce.
Use a stick blender to achieve a smoother consistency if desired.

Assemble the Mango Cake

Place one cake layer on a serving plate, spread mango cream over the top.
Add the second cake layer on top and frost the top and sides with mango cream.
Garnish with mango compote and refrigerate for at least 30 minutes before serving.
Enjoy your delicious home made mango cake recipe.

Tips for Making Perfect Mango Cake Recipe

When making my mango cake, I always choose for sweet, juicy mangoes. I make sure to taste my mangoes and filling before using them. If they need a little extra flavor, I add some sugar or lemon juice to enhance their taste.
I ensure all my ingredients are at room temperature unless otherwise specified. I find that weighing my ingredients accurately using a digital scale yields the best results.
I gently fold my ingredients together to avoid overmixing, which can lead to a dense cake. I mix just until the ingredients are combined.
After baking, I allow my cakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely. This prevents them from collapsing.
To save time, I prepare components of my cake, such as mango jam, in advance. I also bake my cakes ahead and store them in the freezer until I’m ready to use them.
I serve my mango cake fresh for optimal taste and texture.

Nutrition Facts (Per Serving)

Please note that these values may vary depending on the specific ingredients and proportions used in your mango cake recipe.

How Should I Store My Mango Cake?

After enjoying your delicious mango cake recipe, it’s important to store any leftovers properly to maintain their freshness. Here’s how I recommend storing your cake recipe with mango:

After enjoying my mango cake, store any leftovers in an airtight container in the refrigerator to maintain their freshness. This ensures that the cake stays moist and delicious for several days. When storing the cake, I make sure to cover it well to prevent it from drying out or absorbing any odors from the fridge. Additionally, storing the cake in the refrigerator helps to preserve its flavor and texture, allowing me to continue enjoying it over the course of a few days. Whether it’s for a quick snack or a delightful dessert, having the mango cake stored in the fridge ensures that it’s always ready to be enjoyed whenever I crave a sweet treat.

Can I Use a Different Fruit Instead Of Mango?

If you’re thinking of swapping mangoes for a different fruit in your cake, absolutely, you can give it a try. Many fruits can replace mango, giving the cake a whole new flavor. Here are some tasty options:

Pineapple: It adds a tangy, tropical taste to the cake.
Peach: Either fresh or canned, peaches bring a juicy, sweet flavor with a hint of tartness.
Strawberry: Fresh strawberries or puree give a vibrant color and fruity sweetness.
Banana: Mashed bananas make the cake moist and add a subtle sweetness.
Papaya: This tropical fruit offers a unique flavor and creamy texture to the cake.

Just remember to adjust the sweetness and acidity levels when using different fruits. Also, keep an eye on the fruit’s moisture to avoid a soggy cake. Feel free to get creative and experiment until you find your perfect fruity combo.

What Strain is Mango Cake Recipe?

The strain of mango cake refers to the type of mango used in the recipe. Typically, the cake is made using sweet, ripe mangoes with a vibrant flavor. The specific strain of mango used can vary depending on availability and personal preference. Some popular strains include Alphonso, Ataulfo (Honey), Keitt, and Kent mangoes, each with its own unique taste profile.

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