4 Delicious Exotic Mango Cake Recipes (Sponge Cake, Mousse)

Ready to try something wonderfully new? Here are tropical delights in your kitchen with four fantastic mango cake recipes. From the airy delight of a mango sponge cake to the creamy sophistication of a mango mousse cake, these four exotic recipes are designed to impress and satisfy. Whether you’re a seasoned baker or a curious foodie, these mango cake variations offer a refreshing twist to your traditional desserts.

Each recipe harnesses the perfect lusciousness of mangoes to bring a vibrant flavor and a touch of elegance to your parties and celebrations. So try my mouthwatering mango cake recipes that promise to be as visually stunning as they are delicious.

#1 Mango Mousse Cake

This mango mousse cake recipe is a breeze to make and tastes incredible! You’ll start with a rich, buttery sponge cake, then top it off with a fluffy, yogurt-based mousse that’s packed with sweet, aromatic mango. It’s one of the lightest and most refreshing cakes you can make with the right amount of sweetness.

Ingredients for the Cake

• 1 and 1/2 cups of heavy thickened cream
• 3-6 tbsp of powdered sugar
• 2 cups of mango puree (canned ones)
• 1 sachet of  Knox unflavored gelatin powder (7 grams)
• 50 ml of water

To Make the Mango Puree Topping

• 1 cup of mango puree (canned)
• 3-6 tbsp of sugar (or more)
• 1 and 1/2 tsp of Knox unflavored gelatin powder
• 7 tsp of water

To Prepare Stock Syrup

• 1/4 cup of water
• 1/3 cup of sugar

Recipe Steps

• For preparing a cake you can use the same steps as you would for making a mango sponge cake.
• After preparing your cake, start by whipping the heavy cream and icing sugar together until you get stiff peaks. Use either a stand mixer or a hand-held mixer for this step. Once done, gently fold the whipped cream into the mango puree until everything is evenly mixed. Put this mousse in the fridge while you prepare the gelatin.
• For the gelatin, pour 50 ml of water into a small microwave-safe bowl. Add the gelatin powder over the water and let it sit for about a minute. Microwave it for 15 seconds or until it turns clear. If it’s not clear after the first round, you can microwave it for more 5 seconds until it is clear. Let it cool slightly after microwaving.
• Next, mix about 1/4 cup of the whipped cream into the gelatin to combine them. Then, fold this mixture back into the larger batch of whipped mango cream until it’s well blended.
• Pour the mango mousse over the cake and fill the pan evenly. Refrigerate the cake for 8 hours until the mousse sets. You don’t need to cover the pan.
• After this, make a simple syrup by boiling sugar and water until it thickens into a syrup. Turn off the heat, transfer the syrup to a jar, and refrigerate.
• Stir a couple of tablespoons of the mango syrup into the gelatin, then mix this back into the rest of the mango syrup in the bowl. Pour this gently over the set mango mousse cake and return it to the fridge. Let your mango cake chill for another 2-4 hours until the top layer sets.

#3 Coconut Mango Cake Recipe

Mango season is truly the best time of the year! Fresh mangoes take a classic sponge cake to a new level when you layer them with whipped cream. Adding coconut not only boosts the tropical flavor but also gives the cake an extra bit of texture. It’s the ideal dessert recipe for summer, and you won’t have to spend hours making it.

Ingredients for Cake

• 220g packet of white chocolate and macadamia biscuits
• 1 cup of shredded coconut
• 125g of melted butter
• 2 tbsp of boiling water
• 2 tsp of powdered gelatine
• 500g of cream cheese frosting, softened
• 1/3 cup of caster sugar
• 1 tsp of coconut essence
• 300ml of pure cream

Ingredients to Make Mango Jelly

• 1-1/2 cups of mango puree
• 1/3 cup of caster sugar
• 1 tbsp of lemon juice/lime juice
• 2 tbsp of boiling water
• 3 tsp of powdered gelatine

Recipe Steps

• Start by lining a 6cm-deep, 22cm round cake pan (springform) with baking paper on the bottom or sides. Grab some biscuits and half of your coconut, and blend them until they’re finely chopped.
• Pour this mixture into a bowl, add melted butter and the rest of the coconut. Mix everything together well. Press this mixture nicely into the base of your pan using the back of a spoon, and then chill it in the fridge for 30 minutes until it’s solid.
• While that’s chilling, prepare the gelatine. Pour some boiling water into a small heatproof bowl and sprinkle the gelatine over it. Whisk it with a fork until it’s completely dissolved, then let it cool off a bit.
• Take another large bowl and use an electric mixer to beat the cream cheese, caster sugar, and coconut essence until it’s nice and smooth.
• After that, gradually mix in the cream, add the gelatine mixture, and beat everything until it’s well combined. Pour this cream cheese mixture over your chilled base and keep it in the fridge for 3 to 4 hours until it sets.
• Now, it’s time to make the mango jelly. In a saucepan, mix mango puree with sugar and heat it over medium flame until the sugar dissolves. Bring it to a boil, then take it off the heat and stir in some lemon juice. Prepare more gelatine in boiling water in another small bowl and stir until it dissolves completely.
• Mix this gelatine into your mango mixture, let it cool, then gently pour it over the set cream cheese layer. Put the whole thing back in the fridge and let it chill for another 2 hours or until everything is firm. Enjoy your layered dessert!

#4 Mango Melba Cake

Mango Melba Cake recipe is a delightful dessert cuisine that combines the lush sweetness of mangoes with the classic appeal of Peach Melba, a dish traditionally made with peaches, raspberry sauce, and vanilla ice cream.

This mango cake recipe introduces layers of soft, airy sponge cake soaked with mango-infused syrup, filled with fresh mango slices, and adorned with a vibrant raspberry sauce. Topped with a light whipped cream frosting, this mango cake is perfect for any spring and summer gatherings and will transport everyone’s taste buds to a fruity paradise.

Ingredients for Cake

• 185g of butter at room temperature
• 2 tsp of coconut extract
• 285g (1 1/3 cups) of caster sugar
• 225g (1 1/2 cups) of self-raising flour
• 45g (1/2 cup) of desiccated coconut
• 250ml (1 cup) of milk
• 3 egg whites
• 2 mangoes, peeled, thinly sliced
• 125g of fresh raspberries

To Make Raspberry Sauce

• 200g of fresh raspberries or frozen raspberries, thawed
• 55g (1/4 cup) of caster sugar
• 2 tsp of fresh lemon juice/ lime juice

To Prepare Whipped Cream Topping

• 300ml of heavy whipping cream
• 45g (1/4 cup) of icing/powdered sugar
• 1 tsp of vanilla extract
• 250g of carton mascarpone

Recipe Steps

• Preheat your oven to 350°F. Grease and line the two round 8-inch cake pans with baking paper.
• In a bowl, beat the butter, coconut extract, and 1 cup of sugar by using an electric beater until it’s fluffy. Gradually add in the flour and coconut, alternating with the milk.
• Take a separate large bowl and whisk the egg whites with a clean beater until they form soft peaks. Then, add ⅓ cup of sugar and continue beating until it’s fully incorporated. Gently fold this into your batter in two parts.
• Divide the mix between your pans and bake for about 30 minutes. Use a toothpick or knife to check if your mango cake is done.
• Let the cakes cool in the cake tin/pan for 5 minutes. Then, turn them out onto a cooling rack.
• For the raspberry sauce, mix raspberries, sugar, and lemon juice in a saucepan under medium flame. Stir until the sugar dissolves entirely and the berries break down. Bring it to a boil, then simmer for two minutes or until it thickens slightly. Strain to remove seeds and let it cool.
• For the topping, beat cream, icing sugar, and vanilla extract in a separate bowl until soft peaks form. Add mascarpone and beat just until the peaks are firm—be careful not to overmix, or it might curdle. Place one cake on a plate, spread half the topping on it, and add half the mango slices.
• Put the second cake on top and apply some of the remaining topping around the sides and top, smoothing the sides with a spatula.
• Add the rest of the topping on the top of the cake, decorate with raspberries and the remaining mango slices. Drizzle with the raspberry sauce when you serve.

Tips and Tricks To Bake a Perfect Mango Cake

If you love the sweet, tropical flavor of mangoes, then baking a perfect mango cake is a delightful way to bring this taste into your kitchen. I get you some simple tips and secrets that will transform your good cake into a great one. So, capture these pointers on your next bake day.

• Thoroughly read through the recipe, such as a list of correct ingredients, equipment, temperature, and baking time.
• Gather your ingredients and note down their correct temperature.
• Preheat the oven before you start making your cake batter.
• Prepare the pan by coating it with butter (using a brush) so the cake will come out good the first time.
• Prepare the batter by following the instructions.
• Avoid too much mixing and undermixing.
• Don’t open the oven door before time because this way, cool air can change the temperature of your oven and disrupt the texture of your cake.
• Test your cake when it’s done by plunging a knife or toothpick into the center. If the toothpick/knife comes out clean, that’s a sign your cake is done.
• Let the cake cool completely by following the instructions.
• Unmold the cake carefully with the help of a sharp or thin knife between the edge of the pan and the cake. Make sure to follow the steps to unmold a cake as indicated in the recipe.
• Finish the cake. There are a variety of options to finish the cake. For example, some simple sponge cakes may not require decorations, but other creams and cheesecakes may need frosting. So, make sure that you know what type of cake you’re making and finish it accordingly.

What to Serve with Mango Cake?

When you’re planning to serve mango cake, pairing it with just the right sides can turn a simple dessert into an unforgettable treat. So, these are my top picks to serve with cakes:

• Ice cream, naturally! Vanilla is a classic, but feel free to experiment with other flavors to complement your mango cake.
• Heavy whipping cream for a light and airy touch.
• Tea, either hot or Thai iced tea, depending on the weather or your mood.
• Freshly brewed cubano coffee.
• A cold glass of milk.
• Champagne to add a splash of celebration.
• Sparkling water for a refreshing and bubbly option.

The Healthier Side: Nutritional Benefits of Mango in Desserts

Mangoes are tasty and packed with nutrients. So, here are 10 nutritional benefits of eating mangoes in your favorite desserts, such as:

1. Packed with lots of healthy nutrients. For example, just 1 cup (165 grams) of fresh mango gives you 67% of the DV for vitamin C.
2. Low in calories, such as one cup of mangoes contains around 100 calories.
3. High in healthy plant compounds like antioxidants to protect your body.
4. Mangoes contain immune-boosting nutrients such as vitamin A, copper, folate, vitamin E, and several B vitamins to maintain your healthy immune system.
5. Supports the heart health. Mangoes are the powerhouse of magnesium and potassium, which are an excellent source for maintaining healthy blood flow, relaxing your blood vessels, and lowering blood pressure.
6. It improves your digestion because of enzymes called amylases.
7. Mangoes have a lot of nutrients that can support your eye health and vision.
8. May help prevent certain types of cancer. This is because mango is high in polyphenols, which may contain anticancer properties.
9. Mango is tasty, delicious, versatile, and easy to add to your diet.

Different Delicious Varieties of Mangoes

Mangoes, the king of fruits, as some call it, is a juicy, tropical treat that explodes with sunshine-y flavor. But with hundreds of varieties out there, where do you even begin? Worry not, mango lover!

Here are some of the most popular varieties you might find in your nearby grocery stores and markets throughout the summer.

• Tommy Atkins: This mango is a classic for a reason. It’s widely available, has a bright red blush over green and yellow skin, and packs a sweet and slightly tart punch.
• Ataulfo, aka Honey Mango: This sunshine-yellow mango lives up to its nickname. It’s known for its delightful flavor with hints of tropical fruit and peach.
• Kent: Kent mangoes are another sweet option, with a touch of tartness for balance. The flesh is juicy and tender, with some minimal fibers. These are great for all things mango – slicing, dicing, or simply enjoying on their own.
• Alphonso Aficionado: If you’re looking for a luxurious mango experience, you must try the Alphonso variety. This Indian variety is prized for its delicate sweetness and smooth, fiber-free flesh. This variety of mangoes can range in color from yellow to purple, and the aroma is simply heavenly.

More Cake Ideas and Designs

If you’re searching for stunning cake designs and ideas for your birthday, I have several fantastic options to share with you:

• Vegan Birthday Cake Recipes
• Pink Birthday Cake Ideas
• Girly Unicorn Cake Designs

FAQs

What Is the Difference Between Mousse Cake and Normal Cake?

In a mousse cake, you usually don’t use flour. Instead, you whip up egg whites or cream to give it that light, airy texture. Some recipes might use a bit of flour to make baking more easier. Mousse can be either baked or not, depending on what you’re making.

On the other hand, this is different for regular cakes, where flour is a compulsory ingredient and is typically always baked.

What Is Mango Puree?

Mango puree is just blended fresh mango flesh. You blend it until it’s really smooth, then strain it through a fine sieve to catch any stringy bits or chunks.

If you don’t want to make it at home, you can find mango puree in some specialty stores, usually frozen. Just thaw it out before you use it, and make sure it’s made from 100% mango.

How Long Does the Cake Stay Fresh?

If you keep your cake in an airtight container and put it in the refrigerator, it’ll stay fresh for up to three days. Just make sure the container is sealed perfectly to keep the air out. This helps the cake maintain its flavor and texture during storage.

What Type of Cake Pan Should You Use?

When making a cake, a 10-inch cake ring, also known as a mousse ring, works great. You can line it with plastic strips to make sure your cake comes out smooth and clean once it’s set.

If you don’t have a cake ring, no worries! You can use a springform pan instead. Just line the sides with plastic strips or baking paper to achieve that neat finish.

How Do You Store Your Mango Mousse Cake?

For your mango mousse cake, store it in an airtight container in the fridge if you want to keep it for up to a week. If you need to store it longer, place it in the freezer—it’ll stay good for several weeks.

When you’re ready to enjoy it, just move your mango mousse cake from the freezer to the fridge about an hour before you want to eat so it can thaw nicely.

Can You Freeze the Mango Mousse Cake?

You can freeze your mango mousse cake for up to two months. It’s best to keep it in the cake pan when you freeze it. Make sure to wrap it well with plastic wrap and then cover it with foil. Since this mango mousse cake has gelatin in it, it won’t freeze like a solid.

When you’re ready to enjoy it, just thaw your cake in the fridge while it’s still in the pan before you take it out and serve it.

To Summarize

We’ve explored four delightful mango cake recipes that promise to add a tropical flair to your dessert offerings. Each recipe—from the classic simplicity of the Mango Sponge Cake to the refined elegance of the Mango Mousse Cake, the textured richness of the Mango Coconut Cake, and the colorful charm of the Mango Melba Cake—caters to different tastes and presentation styles.

These recipes are designed to taste fantastic and perfect for any occasion that calls for something special. So, try my mango cake recipes and share your feedback—I can’t wait to hear how much you and your loved ones enjoy these tropical treats!