Mango Cake

Mango Cake (19459000)

A mango cake will make you and your friend feel like sunshine on their birthday in the summer.

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This is the best mango cake around. Mangoes are everywhere. The cake is made of three layers, each with its own unique texture, and topped off by a mango filling made of fresh, not canned, mangoes. The cake is frosted with a fluffy cream cheese frosting, then topped off with sliced fresh mangoes. The cake tastes tropical, light and tangy, with bursts that are concentrated mango. It will remind you of a sunny summer beach day.

Mango Cake Ingredients

• Eggs: Before starting the recipe for mango cake, separate the egg yolks and whites. When cracking or separating, be extra cautious. Even a tiny speck will cause the egg whites to become difficult to whip.
• Sugar: Granulated sugar is needed for both the mango and sponge cake. Brown sugar will not work as it won’t have the same flavor.
• All-purpose flour: The lightness and airiness of sponge cakes is due to the fact that they don’t require a large amount of flour. Our recipe uses only 1 cup of flour!
• Baking powder: This cake rises mainly from the separated, whipped and separated eggs. We add a little baking powder to help.
• Cream of Tartar: The cream of tartar helps to stabilize the egg whites, resulting in a stiffer and smoother meringue.
• Cornstarch: Cornstarch is used to thicken the mango puree, transforming it from juice into a more jellied-like consistency.
• Lemons: Juice the mango first and then zest the lemon. You can zest the lemon much more easily if it’s not juiced.
• Mangoes: This cake will require about four mangoes. You’ll use two as garnish and one to two mangoes for the cake filling. Cut and peel the mangoes correctly to avoid wasting the valuable flesh.

Driving Directions

Prepare the cake pans and eggs

Dan Roberts, Taste of Home

Allow the eggs to stand at room temp for 30 minutes. Pre-heat the oven at 350 degrees Fahrenheit for the final 10 minutes. Grease three 8″ round pans and line their bottoms with parchment.

The batter is made in Step 2.

Dan Roberts, Taste of Home

Use a stand mixer or a handheld mixer to mix the yolks in a large mixing bowl until slightly thickened. Add the sugar granules gradually, and continue to beat until it becomes thick, lemon colored, about one or two minutes.

Dan Roberts, Taste of Home

Then, using a rubber spatula, fold the mixture until it is well combined.

Add the egg whites to step 3.

Dan Roberts, Taste of Home

The cream of tartar can be added to the egg whites at room temperature. Beat the egg white mixture with clean, dry beaters on high for two or three minutes. Fold in one-fourth of the whites, and then the rest until there are no streaks left.

Editor’s Tip: You can deflate the cake if you overfold the egg whites. This will result in dense layers of cake instead of the spongy kind.

Step 4: Baking the Cakes

Dan Roberts, Taste of Home

Use a small offset spatula for smoothing the top.

The cakes should be baked until the spring back slightly when touched lightly, between 15 and 17 minutes. Invert immediately the pans on parchment paper and allow the cakes to cool down completely.

Editor’s Tip: Try the toothpick test if you are unsure if your cake has finished baking. If you insert the toothpick into the cake, and then remove it, only a few crumbs should remain. No raw batter.

Cooking the mango filling

Dan Roberts, Taste of Home

Combine the cornstarch, sugar and lemon zest in a large pan. Add the chopped mango and lemon juice. Stir and boil the mixture for about 2 minutes. Then remove the pan from heat and allow the filling to cool down until it reaches room temperature.

Dan Roberts, Taste of Home

Puree the filling in a powerful blender until smooth. The filling should be refrigerated until it’s time to serve.

The frosting is ready to be whipped up.

Dan Roberts, Taste of Home

Use a stand mixer or hand mixer on medium speed to mix the cream cheese and butter at room temperature until smooth and free of lumps, about three to four minute. Beat the vanilla and confectioners’s sugar into the frosting on medium speed.

The final step is to assemble the cake

Dan Roberts, Taste of Home

Spread one layer of cake on the platter. Spread the mango mixture on the top of the cake. Repeat with the remaining half of mango filling. Place the second layer cake on top. The third layer should be placed on top, aligned with the two bottom layers. The cake should not look like Pisa’s Leaning Tower.

Dan Roberts, Taste of Home

Spread the cream cheese frosting over the top, sides, and top of the cake. Garnish the cake top with the fresh mango slices. Serve the cake by slicing it.

Editor’s Tip: Is this your first time decorating or frosting a cake. Our guide to decorating a cake includes tips and tricks for the best results.

Dan Roberts, Taste of Home

Mango Cake Variations

• The frosting can be changed: Not a cream cheese fan? Alternatives include vanilla buttercream and stabilized whipped-cream frosting.
• Use different cake layers: Use our Vanilla Cake recipe for a simpler bake if a sponge feels overwhelming.
• Add even more mango flavor: Pour a little mango extract in the frosting or cake to enhance the flavor.
• Coconuts are a great way to introduce yourself: The tropical flavors of mango and coconut go together beautifully. Cover the outside of the cake, which is frosted, with coconut flakes before decorating it with mangoes. This is how we make our coconut cake.

Mango Cake: How to store it

This mango cake can be stored in the refrigerator for four days if it is covered. You can store your cake in a dome or you can use a large mixing bowl to cover it. To prevent the cake from drying out, press storage wrap over any cuts that are exposed.

Is it possible to make the mango cake in advance?

You can assemble the mango cake completely up to a day in advance. This cake can be assembled easily by assembling the components ahead of time. You could, for example, bake your cake layers and let them cool down to room temperature. Then, wrap the cakes in plastic wrap, freeze them for six months. The mango filling can be made up to 2 days ahead and stored in an airtight glass container.

Mango Cake Recipes

What is the best way to tell when mangoes have ripened?

When lightly squeezed, ripe mangoes “give”. Near the stem, you’ll be able smell an intense mango scent.

Why did my sponge cake layers deflate?

It is likely that your sponge cake deflated due to underbaking. Do not remove the cake from the oven before it has risen to a golden color. After they come out of the over, gently press on the cake using two fingers. Indentations should spring right back. The cake will need to be baked a bit longer if it does not.

If you open your oven during baking, the cold air will prevent the cake from rising.

What is the best way to cut clean and sharp mango slices?

For clean and sharp cuts when serving mango cake, run a chef’s knife under hot water. After wiping off the excess water, make your first cut. Continue these steps for each cut. Warm knives will cut through cake more easily and without dragging down frosting. The process is a little tedious, but worth the effort!

Test Kitchen Approved

Mango Cake

Preparation Time
45 minutes

Cook Time
15 Min

Yield
16 Servings

Ingredients

• CAKE:
• Separated 6 large eggs at room temperature
• Sugar, 1 Cup
• 1 cup all-purpose flour
• Baking powder, 1/2 teaspoon
• 14 teaspoon of salt
• Cream of Tartar, 1/2 teaspoon
• MANGO FILLING
• Half a cup of sugar
• Cornstarch 2 tablespoons
• 1 tablespoon grated lemon zest
• Half a cup of lemon juice
• Chop 2 cups of peeled and chopped mango
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup softened butter
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 2 medium mango, peeled, sliced

Driving Directions

1. Allow eggs to stand for 30 minutes at room temperature.
2. Pre-heat oven to 350deg. Grease and line three 8″ round cake pans. Line three 8-in.
3. Beat yolks in a large mixing bowl until they are slightly thickened. Add sugar gradually, and beat until thick, lemon colored, about 1-2 minutes. Mixture of yolks, flour and baking powder should be well mixed.
4. Beat egg whites on high with clean beaters until stiff, but not dried, about 2-3 minutes. Fold in a quarter of the whites, and then add remaining whites.
5. Pour the batter evenly into baking pans and smooth out the top. Bake for 15-17 minutes, or until the cake bounces back lightly when touched. Invert pan immediately onto parchment and let cool.
6. In a large pan, mix sugar, cornstarch, and lemon zest to make the mango filling. Add lemon juice and the mango. Stir and cook for two minutes until the mixture thickens. Take off the heat. Allow to cool. Puree in a powerful blender until smooth. Refrigerate until ready for use.
7. In a large mixing bowl, cream cheese and the butter should be beaten at medium speed for 3-4 minutes. Reduce mixer speed on medium low; add confectioners’s sugar and vanilla until fluffy. This will take 2-3 minutes.
8. Spread mango filling on top of two cake layers. Spread mango filling over two layers of cake. Add the third layer of cake. Frost the sides and top of the cake. Fresh mango slices can be used to garnish the cake. Serve by slicing.

Nutrition Facts

One slice contains 300 calories and 13g of fat (7g is saturated), 99mg of cholesterol, 170mg of sodium, 34g carbohydrates (35g sugars with 1g fiber) and 5g proteins.

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This summertime treat is light, fluffy and airy. It’s everything you love about an angel food cake. The mango filling is bright, fruity and subtly-sweet. Lemon juice and zest give it a punch of tang. –Lauren Habermehl, Pewaukee, Wisconsin

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