Name your favorite fruit. If you didn’t say mango immediately, we can’t be friends…I’m kidding, I’m kidding!! The resounding comment from those who tasted this cake while I was testing this recipe was, “I love that it’s not overly sweet!” They’re right, this super-moist mango cake with luscious mango mascarpone whipped cream frosting is delicately flavored, and not super sweet. It’ll will be your go to tropical cake, guaranteed.

Oh, also, if you’re like me and love all things mango, add this Pineapple Mango Smoothie to your breakfast rotation. You won’t be sorry!

Watch The How-To Video

Things to Love About This Mango Cake and the Mango Mascarpone Whipped Cream Frosting

✔️ Amazing Tropical Flavor – The sweetness of mango paired with a buttery cake base creates a refreshing, tropical dessert that will transport you to your favorite island getaway.

✔️ Perfectly Balanced Sweetness – Unlike overly sugary cakes with buttercream, this mango cake and lighter-than-air frosting has subtle sweetness with just the right amount of tropical tanginess.

✔️ Beautiful Presentation – The vibrant golden color of the cake, combined with the creamy frosting, makes for a stunning dessert that’s as pretty as it is delicious. I like to top cakes with pansies, because they’re so vibrant and edible! Here’s a guide to other edible flowers.

✔️ Pairs Well with Other Flavors – Mango cake goes great with coconut, passion fruit, or even a hint of citrus, making it easy to customize and elevate. If you’re looking for a bangin’ citrus cake recipe, make sure to check out this Limoncello Ricotta Cake.

How to Make Your Own Mango Puree

For this recipe, I use canned mango pulp, but if you can’t find it in the International section of your grocery store, you can make your own at home. Making homemade mango puree is simple and ensures that you get the freshest, most natural mango flavor in your cake. Here’s how to do it:

Store Properly – Use immediately or store in an airtight container in the refrigerator for up to three days. You can also freeze mango puree in an ice cube tray for longer storage. slices for 45-60 seconds, or pop them in a toaster oven at 350°F for 5-7 minutes.

Choose the Right Mangoes – Use ripe, sweet mangoes like Alphonso, Ataulfo, or Kent for the best flavor and texture.

Peel and Chop – Remove the skin and cut the mango flesh away from the pit.

Blend Until Smooth – Place the mango pieces in a blender or food processor and blend until smooth. If the puree is too thick, you can add a small amount of water or lemon juice to help with consistency.

Strain (Optional) – If you prefer a super smooth puree, strain it through a fine mesh sieve to remove any fibrous bits.

What You’ll Need to Make This Mango Cake and the Mango Mascarpone Whipped Cream Frosting

For the cake:

• All purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla
• Mango Puree

For the whipped cream frosting:

• Whipped cream
• Mascarpone cheese
• Powdered sugar
• Vanilla
• Mango Puree

Note: Can’t find mango puree at the store? Make your own mango puree.

Step-by-Step Guide to Make this Mango Cake with Mango Mascarpone Whipped Cream Frosting

• Prep: Preheat oven to 350°F (175°C). Grease an 8-inch cake pan with nonstick cooking spray or butter and flour.
  
• Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  
• Prepare the batter: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and mango puree. Gradually add the dry ingredients, mixing until just combined.
  
• Bake: Pour the batter into the prepared cake pan, smoothing the top. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean and is golden brown. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  
• Make the frosting: In a large mixing bowl, whip the heavy cream until soft peaks form. Add powdered sugar and continue to whip for 1-2 more minutes. Stir in vanilla, mango puree, and mascarpone cheese, whipping until the frosting holds its shape in a stiff peak. Refrigerate until ready to use.
  
• Assemble: Spread the frosting evenly over the cooled cake using an offset spatula. Garnish with edible flowers on each slice for an extra special touch.

Tips for the Best Mango Cake (and Mango Mascarpone Frosting)

Measure ingredients accurately – Baking is a science, so use a kitchen scale or leveled measuring cups for best results!

Don’t overmix the batter – Overmixing can lead to a dense cake.

Chill the frosting before using – This helps it stay firm and spread more easily, since it’s not a traditional frosting like buttercream.

Store leftovers properly – Keep the cake refrigerated in an airtight container for up to 3 days.

If You Love to Bake…

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