Mango Cake is a delicious dessert made with mangoes, flour, sugar and milk. Mango cake is a treat for family and friends for birthdays & parties and an excellent idea of relishing mangoes in the form of cake. Learn to make Mango Cake Recipe with step by step pictures and video.
Mango Cake is a delicious tropical treat for all mango lovers. This Mango Cake is so soft and flavorful perfect as a tea cake. I did not frost the mango cake as I wanted a plain version of the cake and here it is.
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About Mango Cake
Mango cake is a perfect combination of sweet and juicy mangoes with a light and fluffy texture of the cake. I wanted to utilise the mango season completely and no mango recipe collection is complete with a mango cake…Agree?! I have seen mango cakes, muffins and bread in so many blogs and when I wanted to try I went ahead searching for them.
The vibrant yellow color from the mangoes and refreshing flavor in the form of cake is so good that you cannot stop with just one piece. A bite into the cake and its full of mango flavor. The combination of mangoes with cardamom is a heavenly combo.
This is a no fail mango cake recipe that even beginners can try. Yes I have tried this cake several times and have packed it to friends and relatives too. I have always had praises for this cake so do try and enjoy!
Mango Cake is very special as it is versatile. It can be enjoyed in various forms, from a simple sponge cake just like here or mango muffins or mango cupcakes or a layered celebration cake filled with mango slices and cream. Whether it’s a small cupcake or an elaborate celebration cake, the mango flavor elevates every bite, making it extra special.
Mango Cake Video
If you are a mango lover do try this mango cake and enjoy! Check out more Mango Recipes
Mango Cake Ingredients
- Mangoes – Choose sweet juicy mangoes that are not so fibrous. I used alphonso mangoes.
- Flour – You can use maida or wheat flour. If you are using wheat flour you may need to add little more milk.
- Sugar – You can use regular granulated white sugar or castor sugar too.
- Oil & Milk – Use any flavorless, odorless oil. Always use fresh milk boiled and cooled.
- Flavoring – I used cardamom powder but you can replace it with vanilla essence or even saffron.
- Rising agent – Both baking powder and baking soda is used in this recipe.
Mango Cake Recipe Step by Step
1.Line a 4 inch X 4 inch cake tin with parchment paper and brush it with oil.
2.To a bowl – add 1 cup maida, 1/4 teaspoon cardamom powder, 1 teaspoon baking powder and 1/4 teaspoon baking soda.
3.Whisk it well and set aside.
4.Preheat oven at 180 deg C for 10 mins. To a mixing bowl – add 1/4 cup oil add 1/2 cup sugar.
5.Whisk it well.
6.Add 1/2 cup + 2 tablespoon mango pulp.
7.Whisk it well.
8.Add 1/8 cup milk first. Milk should be boiled and in room temperature.
9.Mix it well.
10.Place a sieve over the bowl – add the flour mixture to it.
11.Sieve it well.
12.Mix gently.
13.Mix with a spatula until no dry flour is seen.
14.Now add remaining 1/8 cup milk. Milk should be boiled and in room temperature.
15.Fold in gently to a creamy smooth batter without any lumps.
16.Transfer the batter to the prepared cake tin. Tap it twice to remove airbubbles if any.
17.Bake in preheated oven at 180 deg C for 30-35 mins or until a toothpick inserted in the middle of the cake comes out clean. If it is still sticky then bake for 3-5 more mins. Let the cake cool down in the cake tin for 5-10 mins.
18.Then scrap the sides with a knife and invert to demould.
19.Cool down the cake completely. Then slice the cake using a knife.
Soft delicious mango cake is ready!
Mango Cake is ready!
Expert Tips
- The sugar measure depends on how sweet your mangoes are so adjust accordingly. 1/2 cup sugar will be perfect if your mangoes are sweet else add 2 tablespoon extra sugar.
- Always use fresh milk boiled and cooled down to room temperature.
- I added the pulp of mangoes and blended in my mixer jar to get mango puree.
- I used castor sugar but regular granulated white sugar can also be used.
- If you are replacing maida with wheat flour then you made need little more milk to get the desired consistency.
- Even if you half the recipe the cake takes time to bake because of mangoes. Usually cakes with fruits takes time to bake so have a check.
Serving & Storing Suggestion
Mango Cake tastes great by itself but if you want you can layer the cake and add frosting to make it more rich. This cake keeps well in room temperature for a day and for 2 days in fridge.
FAQS
1.What other combination can be used with mangoes?
You can use cardamom powder or vanilla essence or mango essence or even saffron. But use either one not all.
2.Can I make this cake vegan?
Yes you can use almond milk or coconut milk replacing milk but the taste may slightly change. Adjust the measures accordingly so that the batter is creamy and smooth.
3.Can I frost the cake?
Yes you can use the mango mousse frosting recipe here to make the frosting. Make the cake in a round cake tin, cut into layers and spread the mousse frosting in each layer.
If you have any more questions about this Mango Cake Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Mango Cake Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Mango Cake Recipe
Ingredients
- 1 cup flour (maida)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cardamom powder
- 1/2 cup + 2 tablespoon mango pulp
- 1/2 cup sugar
- 1/4 cup oil
- 1/4 cup milk
Instructions
- Line a 4 inch X 4 inch cake tin with parchment paper and brush it with oil.
- To a bowl – add 1 cup maida, 1/4 teaspoon cardamom powder, 1 teaspoon baking powder and 1/4 teaspoon baking soda.
- Whisk it well and set aside.
- To a mixing bowl – add 1/4 cup oil add 1/2 cup sugar.
- Whisk it well.
- Add 1/2 cup + 2 tablespoon mango pulp.
- Whisk it well.
- Add 1/8 cup milk first. Milk should be boiled and in room temperature.
- Mix it well.
- Place a sieve over the bowl – add the flour mixture to it.
- Sieve it well.
- Mix gently.
- Mix with a spatula until no dry flour is seen.
- Now add remaining 1/8 cup milk. Milk should be boiled and in room temperature.
- Fold in gently to a creamy smooth batter without any lumps.
- Transfer the batter to the prepared cake tin. Tap it twice to reomve airbubbles if any.
- Bake in preheated oven at 180 deg C for 30-35 mins or until a toothpick inserted in the middle of the cake comes out clean. If it is still sticky then bake for 3-5 more mins. Let the cake cool down in the cake tin for 5-10 mins.
- Then scrap the sides with a knife and invert to demould.
- Soft delicious mango cake is ready!
Video
Notes
- The sugar measure depends on how sweet your mangoes are so adjust accordingly. 1/2 cup sugar will be perfect if your mangoes are sweet else add 2 tablespoon extra sugar.
- Always use fresh milk boiled and cooled down to room temperature.
- I added the pulp of mangoes and blended in my mixer jar to get mango puree.
- I used castor sugar but regular granulated white sugar can also be used.
- If you are replacing maida with wheat flour then you made need little more milk to get the desired consistency.
Even if you half the recipe the cake takes time to bake because of mangoes. Usually cakes with fruits takes time to bake so have a check.
RAKS KITCHEN
Wonderful cake, I too want to try this,loved it texture,as u said. Hope I get mangoes and try this out…looks gorgeous. Loved the clicks very much 🙂
Rangita
Can we add an egg to it to mak it more fluffy
Sharmilee J
With eggs it is a different recipe I wouldnt not suggest to use the same recipe
Swathi
Eggless mango cake looks delicious.
Anu
wow yummy cake.. mouthwatering..
RedChillies
yay! mango cake and that too eggless. I am so making this soon. thanks to you and litebite. Lovely pictures, S.
Vatsala.
Super delicious. Bookmarked it. Want to grab a piece. 🙂
sangee vijay
Wow…no doubt it's a must try cake version…bookmarked..very neat presentation n all the clicks were amazing…yummy o yummy…can u pass me a slice plz?? 🙂
Cilantro
Loved it!!! Super delicious looking. I loved the color of it. I am going to try with the pulp we get here.
jeyashrisuresh
ooh i am drooling here sharmilee on seeing the texture of the cake.such a spongy and delectable one. Now iam also in a mood of posting some baking stuff
Vimitha Anand
Deliciously done mango bread… Love anything mangoey…
Shanavi
I've also bookmarked some fat free version of cake earlier but after seeing this should be d one that i must try.. BOOKMARKED..What a great loaf and look at the slice..vah vah..Wow
Rinku Naveen
Loved the texture and colour.. Delicious and lovely clicks as always!!
Lavi
Lovely Clicks sharmi, esp choc sauce flowing out! cake has turned out so perfect! You are the Master Baker!
Yuvana's Favourites
Wow. the cake is very beautiful. Bookmarked.
Raji
Wow…wonderful cake..gorgeous colour and what a great texture.
Madura
loved the clicks, the cake and its texture.
Truly a tempting one. I just made a eggless mango cake with butter last nite. I still have some puree left and i shall try this today.Since it is already eggless i need not worry about egg substitutes.
Divya Kudua
Lovely texture of the cake and pretty neat slices!!
Deeksha
wow! Cake looks super delicious, soft and yummy!
Nice recipe…will definitely try this. Thanks for sharing.
sandhya khattri
Easy to follow recipe, with ingredients available at home. I am learning a lot from your site. Thanks
Mugdha
love the color,texture and clicks..looks super soft and delicious…:)
Priya
Wat an elegant, absolutely stunning super soft cake, yumm!
Paaka Shaale
Like you even I am a big fan of Sanjeeta's recipes. This cake sure looks fabuous. I loved those cute tart shaped cakes 🙂
Kalpana Sareesh
Absolutely yummy looking..n its so soft..
Sanjeeta kk
How lovely the cake look, wonderful colour and prefect texture! Like the rawa in the cake..will give a good texture fr sure. And walnuts..Mmm..wish I could come to your home and have a bite of this gorgeous cake.
Thanks Sharmilee for trying out from Lite Bite. Feel honored and good since it is coming from a seasoned cook and lovely food blogger like you 🙂 Tight hugs and best wishes.
An Open Book
the low fat version def sounds great..must try it sometime, but the mangoes we get here are not tht great, so il have to wait to get my hands on some indian ones
kaveri
Mango Cake looks awesome…Nice texture….Mmmmm very inviting.
Plateful
Honestly, I've never tried any cakes/muffins with mangoes….but I can just imagine how good it must be. Love any recipe with mangoes and your bread sounds like the perfect recipe I should be trying before the end of the mango season. I heart Alphonsos.
Ohh your pictures look absolutely GORGEOUS….shows the beauty and texture of the bread brilliantly!
Ramya
Cake has risen perfectly:-) Loved that little cute beauties !!
Cooking Foodie
The pics are great.. makes me want to pick up a piece 🙂
divya
Wow…wonderful cake..gorgeous color and what a great texture.
Arundhuti
Wow, loved your mango cake..
Ramya Bala
v.v.Delicious it looks also the mini cakes in the tartlete pans…Nice recipe in this mango season 🙂
Suja
Mango flavored soft and moist cake..lovely texture dear..love it
Priya (Yallapantula) Mitharwal
Yum, beautiful color, looks superb !!!
Reshmi Mahesh
Wow…Loved all the clicks….Delicious cake and lovely texture…
Happy Cook / Finla
Looks so so soft and delicious and love the pic with teh sauce too.
Nitha
that looks delicious.. I think I should give a try soon..
Apu
Looks delicious!!
Swarnavalli Suresh
love this eggless version of mango cake .. wud surely give a try
Renu
Have bookmarked this recipe, am going to try it out as soon as I get my new bundt pan
Rekha shoban
wow!!perfect cake!!!tempting click!
Muraligeetham
yummy cake ! loved it 🙂
Shireen Sequeira
Gorgeous!! Yummy looking cake & great pics Sharmi! I have some mango puree frozen for a rainy day (literally)- am going to try this cake soon!
Lavanya Selvaraj
Wonderful cake…. Love the texture and ofcourse the presentation 🙂
miri goes phishing!
wow….that looks so perfect n' nice…i'm always in awe of ppl who bake so well…would love to give this a try…bookmarking the recipe…awesome clicks too…:)
arthi
wow..looks so tempting..awesome presentation and wonderful clicks..
Zareena
Wonderful eggless cake. Amazing clicks and lovely presentation. Really tempting and drooling.
Ananda Rajashekar
Oh that little cupcakes one are so cute and bread is great!
Nithya
Wow.. Absolutely stunning cake 🙂 Looks so perfect and yummy 🙂 Neat slices make me crave for it. Love the clicks a lot 🙂
I will try it out asap too 🙂
Prathibha
I saw this one but could not msg asap as I was not well…lovely moist cake..nice texture..looks yumm..needless 2 say gr8 clicks..:)
Anonymous
This looks delicious. I am planning to use store bought mango pulp. Can you give the measurement of mango pulp in cups?
Sharmilee! :)
@Anonymous : The medium sized mango from which I extracted the pulp came close to 1 cup…
Anonymous
Recipe looks very delicious. Just a small info needed. Can I use the Upma variety rava here? Because the one which I see as fine variety rava is almost like flour. So please give your suggestion here.
Sharmilee! :)
@Anonymous : Yes you can use the one used for upma but the white variety….
The Procrastobaker
mmm this sounds so delicious, i adore mango but have never had mango bread. About time this was changed i think!
Tamizhmuhil
Hai..I tried this Mango cake as cup cake and it came out well…But, only one problem…i find the texture of sooji in the cake…I used the idli rava…should I soak the rava in water for some time??
Sharmilee! :)
@Tamilmuhil : Thanks for trying and letting me know the feedback.It is the fine variety we used for kesari and upma but if you dont like the texture of rava then go ahead with full maida. No need to soak in water.
Anonymous
This recipe looks beautiful. I will try it when mangoes are back in circulation, surely. I was wondering, after the success with your other recipes, if you had a good sandwich bread recipe on your blog. But found only this. If you do make white/brown bread yourself, could you add it to your blog? Since i gave up my bread machine I haven't found the right recipe at all.
Anandhi
Sharmilee! :)
@Anandhi : Sure I have a long time dream to bake a bread…sure will post it once I am done with it 🙂
Anonymous
hello, great recipe..some questions…can we use one cup of mango pulp instead of one mango?and can we use half cup of maida instead of using half a cup of fine sooji.how do the texture and tastes differs using half cup sooji and not using only plain flour for the recipe.which tastes better?using only plain flour or using 1 cup plain flour and half a cup of sooji….pls do answer .i want to try this great recipe soon.
Sharmilee! :)
@Anonymous : Yes you can replace mango with mango pulp but the quantity depends on the batter thickness(3/4 cup – 1 cup should do fine). Am not sure of how to explain the texture of the cake with sooji…but we liked it that way also the orginal recipe suggested it. You can try with full maida first if you are skeptical about the texture when sooji is added.Hope this helps!
Anonymous
Wonderful blog and healthy recipes.Thanks sharmi.
Swati Lakhotia
hello i jus tried ur mango cake receipe..but i hd a problem,…intially the cake rose well but when i removed it from oven it kind of settled back n became hard..dnt knw what went wrong..hope u cld help me.
Sharmilee! :)
@Swati : Oh..I'm not sure why it sinked, may be becos of the rising agent inactiveness?
Archana
I Made this Cake.. and it was Yummmmm…
However i didnt add sooji.. replaced it with maida itself..
Just one question to ask..
I have a oven that has even multiples of temp ie
120 140 160 and so on..many a times the cake calls for a baking time of 190 deg or so..
how to adjust the baking time and temp to get the same effect??
Sharmilee! :)
@Archana : That is great to know! My oven also has odd multiples and just adjust to intermediate and keep when it calls for 190, etc.
Khatri
Hi
I hv tried this recipe today but it didn't work well as i expected. My cake was raw at bottom and it had not risen properly. i don't know the problem. i hv kept it for 35-40 mins in oven. plz suggest something…:( 🙁
Sharmilee! :)
@Khatri : I am really not sure what went wrong…without seeing the consistency of the batter it is hard to judge where and what went wrong for a baby baker like me 🙂
Shana's Cuisine
awesome cake!!
GeethuSathiyaN
Sharmi,if wanna add eggs to tis…how many i should use….also i wanna try ur dates muffin,how eggs i should add for tat ??i feel eggs make the cake or muffin softer,if i skip them wont it b hard ???hav u ever felt any difference???as i'm new to baking,i get hundreds of questions every time b4 i begin 🙁 pls don mind if it(my Qs) sounds silly…
Sharmilee! :)
@Geethu: Np at all 🙂 Yes eggs give a great texture and fluffiness to the cake but I dont find major issues with eggless bakes too… But sorry I am not sure of converting an eggless version to a version with eggs. I just try from the orginal recipe with very minor modification.
GeethuSathiyaN
K got it…..thanks for the reply….
GeethuSathiyaN
Sharmi,i tried it yesterday,instead of olive oil i added normal sunflower oil….but it was so hard ,i think it shld b due to tat rava(i used upma rava)!!!i used the exact measure u mentioned for all the ingredients but it didnt come out well 🙁 feeling sad!!
Sharmilee! :)
@Geethu : Oh I am really not sure what went wrong…I used the fine rava variety too. Sorry to hear that.
Harini Nanda
Hi Sharmi,I made this cake yesterday.it came out pretty well except for two things: 1) the texture was lil moist. 2)the flavor of rava, I felt was raw.so r v supposed to roast it before adding it to d cake mixture?
Sharmilee! :)
No I didnt roast rava, not sure why you felt the raw taste….May be if you dont like rava taste, then may be you can skip it and try fully maida cake.
Aakriti Malu
Hi Sharmi,
I tried this cake yesterday. Inside, the cake was moist, bread like…. But the crust – both top and bottom tasted too much like crispy rawa… and inspite of the mango being overly sweet, I used 3/4 cup sugar coz I read your notes below the recipe after I made the cake… lol… still the cake was not at all sweet… The next time, if I increase teh sugar quantity to 1 cup, should I also increase the liquid ingredients?
Regards,
Aakriti
SHARMILEE J
The sweetness purely depends on ur mango, taste it and then adjust sugar level accordingly.Just increase sugar level no need to increase other ingredients.
Fortuna Wealth
I tried this cake today.It came out superb…..Thanks for the recipe……I used almonds instead of walnuts. It tasted good…….
Swathi
sujatha umesh
made this cake today…really wonderful recipe….used cashewnuts instead of walnuts…..
Rainmusings
Tried it out over the weekend. came out well. Initially we could find the taste of batter – but after a day, it had the texture of the bread.
chitra
Hi sharmi….can we use white bread flour instead of maida…..
SHARMILEE J
Not really sure as I havent used bread flour at all
Ashwini Herkal
Hi sharmi, i too tried this cake yesterday, i tried this in cooker as i don't have oven at my home, cake became little hard and the bottom of the cake was little burnt, though i used butter paper in greased vessel, but taste was good.
Thanks for sharing this recipe 🙂
InvitedtoREST
I am trying it today!
Madhuri Wani
Hi, sharmi…
I am purchased Morphy Richards 18 liters 1 week ago, & i am making ur recipe banana muffins then cake… But both recipes burn in 10 min.. Why? pls help mi… tell mi temprecher setting..
SHARMILEE J
Oh not really sure….please check your manual for preheating details and working before you start baking….I am sure that will help!
Nivedita Murugan
Sharmi, May i Please know which variety of mango you used?
SHARMILEE J
I dont remember actually, it was long back…you can use any mango variety that is sweet and fleshy
Medha Khengare
Can we use readymade mango pulp? Nowadays i m living in US …so not sure about mangoes..
SHARMILEE J
Yes you can……
arpi
Hi Sharmilee
The cake looks yum! Eager to try it. Can you please tell me how much (in cup) Mango puree did you add to the recipe?
Also, did you use Chiroti Rava?
SHARMILEE J
It may be 1/2 – 3/4 cup…I used fine white rava…
sumaiya afroz
Hello, your recipe is awesome,thanks for it! my cake came out perfect except one thing: it came out much stickier than yours.I've baked more 10 minutes for this reason, but its all same. 🙁 what may have gone wrong?
SHARMILEE J
Not really sure why it became stickier, Was the batter consistency correct?! I just followed the orginal recipe as such….
abhi
Hello sharmi mam I follow ur site and make some dishes came out really well looking forward to try many more dishes too…so in this receipe can I replace olive oil with butter.if thn I can how much of butter I can use.
abhi
Hello sharmi mam I follow ur site and make some dishes came out really well looking forward to try many more dishes too…so in this receipe can I replace olive oil with butter.if thn I can how much of butter I can use.
SHARMILEE J
Use the same 2 tbsp…..
Rahul Rohit
I bake in a microwave oven in convection mode and I realised that cake in the form of bread either in a glass or metal tray does not cook properly in the centre and hence the top gets crispy. What changes should I make in the temperature and timing?
SHARMILEE J
Temperature no difference, timing alone plus or minus few mins according to your oven settings….not really sure of microwave baking settings, please check your manual
LoVeLy AsH
Can i replace mango with pumpkin puree?
SHARMILEE J
You can try and see…
reena jain
hi i was wondering what would be the weight of mango or mango puree..thanks
Smitha Praveen
Hi Sharmi I tried mango cake. I love mango and also you are my favourite. But today the cake came out sticky and could not use it. I sometimes face this problems it tastes good. But it is sticky which sticks in teeth. Can you tell me why is this happened to me.
Jaggery Pepper
Hi your eggless mango cake turned out very superb and your explanation is tempting very much to try this out soon.nice clicks and thank you for your wonderful post.
Priya
hi… The cake turned out so good. Thanks much for the yummy recipe.