Mango Cake Recipe (VIDEO)

This mango cake is bursting with fresh mango flavor! An impressive, show-stopping mango cake recipe with only 9 ingredients. It is surprisingly simple. | natashaskitchen.com

This mango cake is bursting with fresh mango flavor! It has surprisingly simple ingredients (ONLY 9 TOTAL!) but it is a show stopper – and truly tastes as good as it looks.

We’ve partnered with The National Mango Board to put a fresh spin on a favorite Ukrainian recipe. This mango cake is a close relative of our wildly popular strawberry cake.

The fresh sweet mangos really shine in this recipe. Serve this at your next party and you will get plenty of compliments!

Watch How to Make this Mango Cake Recipe:

Mango is the real star of this cake so make sure to pick some good, sweet ripe ones (see video tutorial on selecting the perfect mango below). Mangos add a beautiful pop of color, incredible flavor, and a healthy boost of nutrients to the cake.

We just love mangos in our family and thankfully they are available year-round to satisfy the craving when it hits!

This mango cake is bursting with fresh mango flavor! An impressive, show-stopping mango cake recipe with only 9 ingredients. It is surprisingly simple. | natashaskitchen.com

Ingredients for Sponge Cake:

6 large eggs, room temp
1 cup (210 grams) granulated sugar
1 cup (130 grams) all-purpose flour *measured correctly
1/2 tsp baking powder

Mango Cake Filling/ Topping:

1 lb or 2 medium fresh mangos, peeled and thinly sliced into strips
1 lb or 2 medium fresh mangos (1 1/2 cups puréed )
1 to 4 Tbsp sugar, if needed

Ingredients for Cream Cheese Frosting:

16 oz cream cheese (2 packages), softened
1 cup (16 Tbsp) unsalted butter, softened
2 1/2 cups powdered sugar
2 tsp vanilla extract

This mango cake is bursting with fresh mango flavor! An impressive, show-stopping mango cake recipe with only 9 ingredients. It is surprisingly simple. | natashaskitchen.com

How to Make the Sponge Cake (Click for Video Tutorial):

Prep: Pre-heat oven to 350˚F. Line the bottoms of two 9″ cake pans with parchment (do not grease pans).

1. In the bowl of a stand mixer fitted with whisk attachment, beat 6 eggs on high speed 1 min until foamy. Gradually add 1 cup sugar then continue beating on high for 8 min. It will be whipped and forming thick ribbons when you pull up the whisk.

Cooks Tip: This classic European sponge cake relies on the volume of beaten eggs to rise so do not rush the mixing step. If you’re new to sponge cakes, watch our video tutorial first.

2. In a separate bowl, whisk together 1 cup flour and 1/2 tsp baking powder. Sift flour into batter 1/3 at a time, folding between each addition. Fold just until no flour streaks remain, scraping the bottom to catch any hidden pockets of flour. Divide evenly between prepared cake pans and bake at 350˚F for 23-28 min (my oven takes 25 min). Tops should be golden brown and spring back when poked slightly.

3. Run a knife or thin spatula around edges to loosen and invert onto wire rack. Peel back parchment paper right away. Place cakes right side up and cool to room temperature before cutting in half.

How to Make the Cream Cheese Frosting:

1. In the bowl of a stand mixer fitted with whisk attachment, combine 16 oz cream cheese, 1 cup butter, 2 1/2 cups powdered sugar and 2 tsp vanilla. Beat on low to combine then increase to high and beat 5-6 mins, scraping down the bowl as needed. Frosting should be whipped, soft and spreadable. Transfer 1 cup frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping.

How to Cut a Mango:

1. A mango has one long, flat seed in the center of the fruit that goes from stem to nose. Slice off the sides around the seeds of all 4 whole mangos resulting in 8 halves. Set aside 4 halves – you will need them to decorate the top. Dice remaining 4 halves and scoop them out of their skin then transfer these to a blender and process until puréed. Taste the mango purée and add sugar to taste if needed.

How to Cut a Mango, How to Remove a Mango Seed, How to Slice a Mango, Mango Cake, Mango Recipes

Watch how to pick a good mango:

How to Assemble the Mango Cake:

1. Place the first sliced cake layer on a platter and spread with 1/2 cup mango purée. On the second cake layer, spread 1/2 cup frosting and place it frosting-side-down on the first layer so the cream and mango are hugging. Repeat with remaining layers then cover top and sides with remaining frosting. Pipe reserved frosting around the top border of your cake.

This mango cake is bursting with fresh mango flavor! An impressive, show-stopping mango cake recipe with only 9 ingredients. It is surprisingly simple. | natashaskitchen.com

2. Peel and thinly slice 4 reserved mango halves, cutting some strips long ways and some wide. Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a 1/2″ space is left in the center. Roll a long, thin strip of mango into a coil and place it in the center. Cake can be served right away or refrigerated 2 hours for easier slicing. It keeps well covered and refrigerated up to 3 days.

This mango cake is bursting with fresh mango flavor! An impressive, show-stopping mango cake recipe with only 9 ingredients. It is surprisingly simple. | natashaskitchen.com

This mango cake is bursting with fresh mango flavor! An impressive, show-stopping mango cake recipe with only 9 ingredients. It is surprisingly simple. | natashaskitchen.com

Layer after layer of mangos and cream. It doesn’t get much better than this mango cake!

This mango cake is bursting with fresh mango flavor! An impressive, show-stopping mango cake recipe with only 9 ingredients. It is surprisingly simple. | natashaskitchen.com

⬇ Print-Friendly Mango Cake Recipe:

Mango Cake Recipe (VIDEO)

4.85 from 45 votes
Prep Time: 1 hour 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour 35 minutes
This mango cake is bursting with fresh mango flavor. It is layer after layer of mangos and cream. It doesn't get any better than this and the entire cake only has 9 ingredients!
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $13-$16
Servings: 9 -inch Cake

Ingredients

For the Easy Sponge Cake:

  • 6 large eggs room temp
  • 1 cup 210 grams granulated sugar
  • 1 cup 130 grams all-purpose flour
  • 1/2 tsp baking powder

For the Mango Cake Filling/ Topping:

  • 1 lb or 2 medium fresh mangos peeled and thinly sliced into strips
  • 1 lb or 2 medium fresh mangos 1 1/2 cups puréed
  • 1 to 4 Tbsp sugar if needed

For the Cream Cheese Frosting:

  • 16 oz cream cheese 2 packages, softened
  • 1 cup 16 Tbsp unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 2 tsp vanilla extract

Instructions

How to Make the Sponge Cake (Click for Video Tutorial):

Prep: Pre-heat oven to 350˚F. Line the bottoms of two 9" cake pans with parchment (do not grease).

  1. In the bowl of a stand mixer fitted with whisk, beat 6 eggs on high speed 1 min until foamy. Gradually add 1 cup sugar then continue beating on high for 8 min. It will be whipped and forming thick ribbons when you pull up the whisk.*
  2. In a separate bowl, whisk together 1 cup flour and 1/2 tsp baking powder.
  3. Sift flour into batter 1/3 at a time, folding between each addition, just until no flour streaks remain. Scrape from the bottom to catch any hidden flour pockets. Divide evenly between prepared cake pans and bake at 350˚F for 23-28 min (my oven takes 25 min). Tops should be golden brown and spring back when poked lightly.
  4. Run a knife or thin spatula around edges to loosen and invert onto wire rack. Peel back parchment paper right away and let cakes cool right-side-up to room temp before cutting them in half.

How to Make Cream Cheese Frosting:

  1. In the bowl of a stand mixer fitted with whisk attachment, combine 16 oz cream cheese, 1 cup butter, 2 1/2 cups powdered sugar and 2 tsp vanilla. Beat on low to combine then increase to high and beat 5-6 mins, scraping down the bowl as needed. Frosting should be whipped, soft and spreadable. Transfer 1 cup frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping.

How to Cut Mango:

  1. A mango has one long, flat seed in the center of the fruit that goes from stem to nose. Slice off the sides around the seeds of all 4 whole mangos resulting in 8 halves. Set aside 4 halves - you will need them to decorate the top. Dice remaining 4 halves and scoop them out of their skin then transfer these to a blender and process until puréed. Taste the mango purée and add sugar to taste if needed.

How to Assemble the Mango Cake:

  1. Place the first sliced cake layer on a platter and spread with 1/2 cup mango purée. On the second cake layer, spread 1/2 cup frosting and place it frosting-side-down on the first layer so the cream and mango are hugging. Repeat with remaining layers then cover top and sides with remaining frosting. Pipe reserved frosting around the top border of your cake.
  2. Peel and thinly slice 4 reserved mango halves, cutting some strips long way and some wide. Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a 1/2" space is left in the center. Roll a long thin strip of mango into a coil and place it in the center. Cake can be served right away or refrigerated 2 hours for easier slicing. It keeps well covered and refrigerated up to 3 days.

Recipe Notes

*Cooks Tip: This classic European sponge cake relies on the volume of beaten eggs to rise so do not rush the mixing step. If you're new to sponge cakes, watch
our video tutorial first

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This mango cake is bursting with fresh mango flavor! An impressive, show-stopping mango cake recipe with only 9 ingredients. It is surprisingly simple. | natashaskitchen.com

A big thank you to our friends at the National Mango Board for sponsoring this recipe and sending me all those delicious mangos! If you love mangos, check out the the Mango Board on Facebook and Pinterest!

This mango cake is bursting with fresh mango flavor! An impressive, show-stopping mango cake recipe with only 9 ingredients. It is surprisingly simple. | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Cassie
    November 18, 2018

    Can I use mango pulp instead of liquifying the mango? Reply

  • Kiki
    November 6, 2018

    Hi Natasha, I watched the cake in the oven and it deflated in the centre at the 8-minute mark. There is a shallow crater in the cake as it continues to bake. Is that normal? Reply

    • Natashas Kitchen
      November 6, 2018

      Hi Kiki! Usually the cake doesn’t rise due to under beating eggs and sugar. Was anything altered with this recipe? Reply

      • Kiki
        November 7, 2018

        I used one of the reader’s comments and halved the recipe for a six-inch cake. I beat the egg and sugar batter for 11 minutes using a hand mixer. When baking in the oven, the batter rose. But after 8 minutes, I watched it deflate. I wasn’t very happy with the shallow crater but everyone who ate the cake thought it was delicious. The sponge is full of holes and tasted a bit chewy. Is that how European sponge is supposed to be? Reply

        • Natashas Kitchen
          November 8, 2018

          It may be a measurement issue when altering that. Or possibly not enough volume to the eggs and sugar when beating. I’m happy to hear everyone thought it was delicious! That’s so great! Reply

  • Lidiya
    October 1, 2018

    Wanted to make this again today but Walmart didn’t have mangos so I grabbed some peaches instead.. do you think it’d still turn out the same if I substituted peaches for the mangos? Reply

    • Natasha
      October 1, 2018

      Hi Lidiya, peaches tend to discolor more than mangos so it probably wouldn’t keep as well unless you simmered the pureed peaches with lemon juice and sugar to keep it from discoloring too much. Dont boil peach puree over too high of heat since that can also cause it to darken. Let me know if you experiment with peaches! Reply

  • AMD
    August 21, 2018

    Hi Natasha, I loved the pictures of mango cake and tried it. I followed everything to the T, but cake turned out very dry. It wasn’t much of sponge cake. I had to substitute whipping cream for cream cheese and the frosting didnt sit too well. Quite disappointed. Was wondering what could have happened. Reply

    • Natasha
      August 22, 2018

      Hi AMD, I am always happy to help troubleshoot. Normally the mango puree adds plenty of moisture (and we sure love moist cakes!), but if the cake does not rise properly (due to underbeating eggs and sugar usually), there won’t be much of a sponge cake to absorb the moisture and it may end up dense. Substituting whipping cream for cream cheese would cause the frosting to not sit well since the cream cheese will help stabilize the frosting. Reply

  • Cindy Nell
    August 19, 2018

    Hi Natasha!

    I just want to let you know that I made this cake yesterday for my husband’s birthday party and it was a HUGE hit!! Everyone wanted seconds and complained that I should have made more than one!! LOL! Thanks so much for this great recipe and for the helpful step-by-step tutorial that made it a fool-proof success! Reply

    • Natashas Kitchen
      August 19, 2018

      Hi Cindy! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • aditi asdhir
    August 9, 2018

    Hi, I want to make this cake for my daughters birthday but how much ahead of time I can make it ?
    Thanks Reply

    • Natashas Kitchen
      August 10, 2018

      I have made this a day ahead and it turned out great. Taste your mango and if it tastes sweet and good (not overly ripe), you shouldn’t have any issues with it lasting until the next day. Reply

  • danna shambra
    July 20, 2018

    hi Natasha! I just wanted to say thank you for your recipes:) every time I cook anything from your website it always turns out perfect( and I’m not the best cook lol) even the cakes! Reply

    • Natashas Kitchen
      July 20, 2018

      Aww thank you so much for sharing that with us! These are my favorite kind of reviews! Thank you! Reply

  • Esther
    July 16, 2018

    Hi Natasha I would like to make your mango cake for my daughters birthday but I want to make it a bigger size like the rectangular 13×19 I think. How should I adjust the ingredients for the cake please let me know. Thanks Reply

    • Natashas Kitchen
      July 16, 2018

      Hi Esther! That’s a huge pan! Are you sure it’s not a 9×13 pan? If so then yes for a 9×13 cake, you will have to double the recipe and make the cake layers separately so you don’t overwhelm your stand mixer. I hope this helps Reply

  • Svetlana Levchik
    July 10, 2018

    Could you please let me know which manhos are better for this recipe, the round ones(sweeter) or the longer ones(sour)?

    Thanks! Reply

  • Sapna
    July 6, 2018

    Hi I want to make this cake and cover in fondant with a cake topper can you tell me will it hold the weight or is it too soft for fondant decorations . Reply

    • Natashas Kitchen
      July 6, 2018

      Hi Sapna! Honestly I haven’t tested that. If you experiment, let me know how you liked the recipe and if it holds up well 🙂 Reply

  • Rashmi
    June 25, 2018

    Everything in the recipe looks great. I have a small question. The sponge cake doesn’t need any butter? Reply

    • Natashas Kitchen
      June 25, 2018

      Butter is not required for this batter. Reply

  • Sarah
    June 17, 2018

    Hi Natasha,
    1. Will the cake become too soggy if I add a bit syrup in addition to the puree?
    2. What do I need to do to make this cake into the regular rectangular cake pan (9/13)?
    3. If I want to make a double recipe, can I double everything at once, or do I make one batch at a time?
    Thank you so much!! You are awesome 🙂 Reply

    • Natashas Kitchen
      June 18, 2018

      Hi Sarah. With the mango puree in the cake, there is no syrup necessary at all in the cake. The puree moistens the layers perfectly. For a 9×13 cake, you will have to double the recipe and make the cake layers separately so you don’t overwhelm your stand mixer. Which should also answer your third question. Hope this helps! Reply

  • Grace
    May 29, 2018

    Hi Natasha! I tried making this for Memorial Day weekend and it was a hit! I was wondering how did you put the mango puree filling and the cream cheese frosting without it mixinf together or getting liquidy? Reply

    • Natasha
      May 29, 2018

      Hi Grace, the two don’t blend together easily and it helps to refrigerate the cake until ready to serve. Thank you for the great review 😀 Reply

  • Khristine O. Javelosa
    May 18, 2018

    Hi Natasha, how do u avoid the
    mangoes from bleeding/weeping?

    Thanks! Reply

    • Natasha
      natashaskitchen
      May 18, 2018

      Hi Khristine, I would suggest using mangos that are ripe but not overly ripe for this cake. They will hold up longer and better 🙂 Reply

  • Zainab Masoo
    May 12, 2018

    Can you tell me the recipe for two 6 inch pans please? It would be very helpful….not only the cake batter but also frosting. Thankyou Reply

    • Natasha
      natashaskitchen
      May 13, 2018

      hi Zainab, I haven’t tried this in a 6″ pan so I can’t say for sure, but I would suggest cutting everything down to 2/3 of the recipe; i.e. 4 eggs instead of 6. Reply

      • Zainab Masood Ulhaq
        May 13, 2018

        I actually cut the whole recipe down to half because I found out that 6″ pan = 4 cups and 9″ pan = 8 cups….and it was perfect!! Omg it was Aaahhmmaaazing …Thankyou for this recipe 😊 Reply

        • Natasha's Kitchen
          May 14, 2018

          My pleasure! I’m happy to hear the recipe was a great success. Thanks for sharing! Reply

  • Anya
    April 14, 2018

    Does this cake need a soaking syrup like some of your other biskvit cakes, or does the mango purée soak in and make the layers moist? And if so, do you need to let it sit overnight? Same question for your strawberry cake (I’m trying to decide which one to make-they both look so good!) Reply

    • Natasha
      natashaskitchen
      April 14, 2018

      Hi Anya, both of the cakes you are asking about do not require a syrup because the puree adds plenty of moisture and serves as a syrup as well. Both are very good. The strawberry is probably the most loved but both very very good 🙂 Reply

  • Joanna
    April 11, 2018

    Hi Natasha
    I would love to try this cake. Unfortunately i have 3 8inch round pans instead of 9inch. Can you suggest what i could do with the pans that i currently have? Reply

    • Natasha
      natashaskitchen
      April 11, 2018

      Hi Joanna, I haven’t tried but here is a really great resource on how to adapt baking recipes going from the 9″ to the 8″. You may need to do some adaptation since if I’m doing the math correctly, three 8-inch pans will be about 15% larger in volume. Reply

  • Kanak
    April 9, 2018

    I made this cake for my son’s 7th birthday and it turned out amazing. There was a complete silence when people were eating this cake :), everybody loved it.
    thanks for the recipe. Reply

    • Natasha's Kitchen
      April 9, 2018

      You’re welcome! When everyone’s silent you know it’s a winner. Thanks for sharing your fantastic review! 🙂 Reply

  • Enny
    March 27, 2018

    Delicious and really easy to make! I like that the cake isn’t too sweet. The refreshing taste of mangoes really comes out in this cake. The presentation is gorgeous as well. Thank you for this recipe! Reply

    • Natasha's Kitchen
      March 27, 2018

      You’re welcome Enny! I’m glad you enjoy the recipe as much as I do. Thanks for sharing your fantastic review! Reply

  • Lucie
    March 27, 2018

    Hi Natasha, could you please specify the exact size (in cm) of baking form that you are using? And another question – for how many persons is this cake?

    Thank you in advance for your answer. Lucie Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      Hi Lucie, I have a link to the cake pans I used in the recipe above in the first step. The serving size really depends on how thick you slice each piece. I would say 8 to 12 servings. Reply

      • Lucie
        April 3, 2018

        Hi Natasha, thank you for your answer. Could you please specify for me how many grams of butter and powdered sugar use for the Cream Cheese Frosting? Thanks. Lucie. Reply

        • Natasha
          natashaskitchen
          April 3, 2018

          Lucie, butter amount was 226 grams and 312 grams of powdered sugar 😀 Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      Hi Lucie, I have a link to the cake pans I used in the recipe above in the first step. The serving size really depends on how thick you slice each piece. I would say 8 to 12 servings. Reply

  • Shagufta
    March 19, 2018

    Hey
    Can I substitute the granulated sugar for powdered sugar in the cake? If yes, does the quantity remain the same ? Reply

    • Natasha
      natashaskitchen
      March 19, 2018

      Hi Shagufta, I have never tried or seen this sponge cake made with powdered sugar and I don’t think it will work with whipping the eggs. Reply

  • Ann Brosn
    March 3, 2018

    Can I decrease the amount of the sugar? we not a fan of sweet but mild sweet will be nice, I love your cake and want to make it 🙂 Reply

    • Natasha
      natashaskitchen
      March 3, 2018

      Hi Ann, if it helps, this is not an overly sweet cake. Most European desserts are less sweet than American desserts. The frosting will be a little more loose with less powdered sugar so you can cut back and then see if the flavor consistency is ok for you without adding the additional powdered sugar. Reply

  • Zoe
    February 26, 2018

    Hi Natasha,

    The cake looks delicious and I cannot wait to make it! I am wondering if I can make use the same ingredients and amount to make cupcakes? Thanks! Reply

    • Natasha
      natashaskitchen
      February 27, 2018

      HI Zoe, this sponge cake is not ideal in a muffin tin. Since it does not have any oil or butter in the batter, it will stick to a muffin tin and to cupcake liners. Reply

  • divya
    February 18, 2018

    Can i halve this receipe? Reply

    • Natasha
      natashaskitchen
      February 19, 2018

      Hi Divya, that should work great, it would just be a fairly short cake but you could make half the recipe and just bake in a single pan. Reply

  • Laurie
    January 14, 2018

    Natasha – My daughter and I made this cake together and it’s wonderful! The delicate mango flavor and the slight tang of cream cheese are so delicious together and it looked every bit as good as your pictures! I worried that it would be hard to cut through the mango slices, but even that was easy (and the sponge cake holds together perfectly even though it is so light!).

    With only three of us eating the cake, I decided to freeze part of it. Today, I pulled it out of the freezer and let it thaw on the counter all afternoon and we had cake for an early dinner. It was every bit as good as the first day we served it!

    Thanks so much for spending your time teaching us your fun recipes and tricks of the trade! Reply

    • Natasha's Kitchen
      January 15, 2018

      It’s my pleasure Laurie! I’m glad to hear how much you and your family enjoy the recipe. Thanks for sharing your excellent review with other readers! Reply

  • Lydia
    January 4, 2018

    Hi Natasha, I want to make this cake for a wedding (in days) I’m having trouble finding mangoes. What other fruit would you suggest that could work, texture and look wise?
    Also, what do you recommend for storing it overnight? We are a few degrees (°C) below freezing here and wonder if the garage would be okay for the cake? Reply

    • Natasha
      natashaskitchen
      January 5, 2018

      Hi Lydia, I would suggest using a variety of fruit and maybe make this kiwi berry cake instead since you will need a different topping anyways wihtout the mango. If your garage is cold like a refrigerator, it should be just fine to store in the garage away from any heat sources 🙂 Reply

  • Vanessa
    December 21, 2017

    I made this for my best friend’s birthday and she (and the rest of her family) really loved it! Though I substituted the cream cheese frosting with a simple sweetened vanilla whipped cream–but OMG it works! It tastes like those of the Japanese shortcakes.

    Thank you for your recipe! 😀 Reply

    • Natasha's Kitchen
      December 22, 2017

      You’re welcome Vanessa! I’m glad to hear the recipe is a HIT! Thanks for sharing your review! Reply

  • AGS
    December 10, 2017

    Hi Natasha,

    Thanks for sharing this recipe. This is the 1st time I have tried out your sponge cake recipe – the cake was simply fantastic, so moist and tender.

    The cream cheese frosting though delicious was a bit runny – it was not pipeable even after sitting in the fridge for several hours. Not sure why that happened. I did check the cream cheese frosting recipe used in some of your other cakes and noticed that more powdered sugar has been used. Is this what I need to do?

    Thanks again for sharing a great recipe. Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      I’m so glad you enjoyed the cake! Did you change anything in the process or ingredients for the frosting? Also did you soften your cream cheese and butter at room temperature without over-warming or speed softening them in the microwave? I have found that having butter and cream cheese that are too soft or too warm or partially melted will make it so the frosting does not thicken properly. Also be sure to beat for the full time indicated – if using an electric hand mixer, beat an additional 2 minutes since hand mixers are not as efficient in whipping as stand mixers. I hope that helps! 🙂 Reply

  • Maria
    November 27, 2017

    Can i use buttercream icing instead of Cream Cheese Frosting? Reply

    • Natasha
      natashaskitchen
      November 27, 2017

      Hi Maria, I think you could make that work. Reply

  • gulya
    November 22, 2017

    Hi Natasha- Do you think can I double the recipe and make biskvit in a rectangular pan? I need to make a bigger cake for a birthday. Thanks! Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Gulya, I would suggest making the 2 layers individually and following the process and measurements for the sponge cake in our rectangular strawberry cake since the cake base is the same. Reply

  • Marielle
    November 15, 2017

    Hi Natasha,

    Do I use salted or unsalted butter for the frosting? Thanks.

    Marielle Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      I always use unsalted butter in my cooking so I can control the amount of salt. 🙂 Reply

  • Katya
    November 4, 2017

    Natasha, what cake pan size you use for this cake? Reply

    • Natasha
      natashaskitchen
      November 4, 2017

      Hi Katya, I use two 9″ round cake pans. For future reference, I have that noted in the “prep” section just before step 1. I hope you love the recipe! Reply

  • Anna
    October 30, 2017

    Hi Natasha, I’ve made this cake before and it’s absolutely beautiful and delicious! I’m making it again, but need to make it two days in advance. If I make it on Monday fully assembled and decorated, will it hold well to be served two days later on Wednesday? I will cover it and keep it in the fridge. Will the mangoes used to decorate the top of the cake not turn dark or change appearance? Thanks so much. Reply

    • Natasha
      natashaskitchen
      October 30, 2017

      Hi Anna, with fresh mango, I would assemble the day before for best results. You might possibly be able to stretch it to 2 days but it really depends on the quality and ripe or over-ripeness of your mangoes. The topping looks best when assembled the day of or day before it is served. Reply

  • Alison
    October 12, 2017

    Hi Natasha,

    Have you frozen the sponge cakes before, or are they best fresh?

    Thanks
    Alison. Reply

    • Natasha
      natashaskitchen
      October 13, 2017

      Hi Alison, I have made and frozen the sponge cakes up to 3 months. Just place one of the baking parchment papers between layers, cover fully with plastic wrap and freeze, just be sure not to place anything over the top of them so they don’t end up deformed. Reply

  • amber
    October 2, 2017

    adapted this using a gluten-free cake mix (King Arthur’s with some extra vanilla and lemon extract added for flavor), substituted the frosting with mango whipped cream because butter cream is too sweet for my taste: http://www.seriouseats.com/2016/08/how-to-make-stabilized-whipped-cream-from-freeze-dried-fruit.html

    it was a huge hit with everyone and no-one knew it was gluten-free! Guess I shouldn’t review it since I modified the recipe so much, but the inspiration was spot on and the results were amazing… to anyone gluten free, give it a try. Reply

    • Natasha's Kitchen
      October 2, 2017

      I’m glad to hear that with your modifications, that you still enjoy the recipe! Thanks for sharing your helpful review with other readers Amber! Reply

  • Cynthia
    August 29, 2017

    This is one of my new favorite recipes! I love the simplicity and the freshness of this cake. I used heavy whipping cream instead of frosting but other than that this recipe was so wonderful! This definitely reminds me of beautiful fresh fruit cakes from home which are so refreshing in the summer. Thank you! Reply

    • Natasha's Kitchen
      August 29, 2017

      You’re welcome Cynthia! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your fantastic review! Reply

  • Saskia Ponfoort
    July 17, 2017

    Hello Natasha,
    I made this cake yesterday for a late afternoon get together and it was a big success. I usually don’t like to make a cake that I have not tried out before to bring to a party, but everybody loved it and the cake was gone in no time. I did make an extra batch of butter cream just to make sure I had enough and changed the decoration on top of the cake. I will definitely be making this cake again and pas along your recipe to friends.

    Thank you, Saskia Reply

    • Natasha's Kitchen
      July 17, 2017

      Hello Saskia!
      You’re welcome! I’m so glad to hear how much everyone loves the recipe! Thanks for sharing your excellent review! Reply

  • Lana
    July 6, 2017

    Can I use frozen or canned mango for the purée? Reply

    • Natasha
      natashaskitchen
      July 6, 2017

      Hi Lana, yes that will work, just be sure to taste the mangos for sweetness and add sugar to taste. Reply

  • Veronica Cain
    June 30, 2017

    Hi Natasha! Thanks for the recipe. I did a lot of research before trying yours. I’m not an expert but I do ok. So my cake turned out ok. Crumbly and not as neat as yours. And to my horror my frosting started to separate. I still used it as a filling but will have to think about what I can do for icing. Can you please tell me what you think went wrong with my cream cheese frosting. Much appreciated! Reply

    • Natasha
      natashaskitchen
      June 30, 2017

      Hi Veronica, I haven’t had the icing separate but it could be due to oversoftening the cream cheese and butter before beating them together. If you refrigerate for a little while and then re-whip to fluff up the frosting, that should help. Reply

  • June 27, 2017

    This is nice. But is it advisable to bake the cake today when it will be used tomorrow? Hope the mango added will not make the cake get spoilt before the next day? Reply

    • Natasha
      natashaskitchen
      June 27, 2017

      I have made this a day ahead and it turned out great. Taste your mango and if it tastes sweet and good (not overly ripe), you shouldn’t have any issues with it lasting until the next day. Reply

  • Julia
    June 17, 2017

    Hi Natasha,
    Do you think if I buy frozen mango and defrost it, it would work for just the inside of the cake? The mangoes here are kind of a hit & miss and I want to make it next week. Thanks! Reply

    • Natasha
      natashaskitchen
      June 17, 2017

      Hi Julia, I do always taste test the mango make sure it’s a good one for the inside or outside so I would definitely suggest tasting the pureed mango before adding it to the cake and adding sugar as needed to make sure it tastes great for a cake 🙂 Reply

      • Julia
        June 18, 2017

        Will do – thanks! Reply

        • Natasha's Kitchen
          June 19, 2017

          My pleasure Julia! Reply

  • Nivedita
    June 17, 2017

    Hi Natasha

    Brilliant recipe ! I tried it but was not satisfied with my effort ! The cake was so fragile and it just broke into pieces before I could invert it or slice in two . What could have gone wrong ? It is so so soft and fragile and so the cream also doesn’t spread well Reply

    • Natasha
      natashaskitchen
      June 17, 2017

      Did you possibly use cake flour instead of all-purpose? The cake is soft but not normally as fragile as you are describing it. Could it be that it was over or under baked? Using a sharp serrated knife helps with slicing the layers in half to give them a cleaner cut, making it easier to work with the layers. Also, make sure the cake is fully at room temp before slicing. I hope that helps! Reply

  • Ilona
    June 15, 2017

    I made this cake for a birthday party, and it was completely gone from the plate after 3mins. Seriously it was that good. People wanted to go for seconds but there where only crumbs left. The only thing that I changed was the whipped topping, instead of adding butter I whipped up some heavy cream and added that to the whipped cream cheese. It turned out delicious. As a matter of fact I am making this cake again today. Reply

    • Natasha's Kitchen
      June 15, 2017

      Oh wow, I’m so glad to hear how much everyone loves this recipe! Thanks for sharing your incredible review Ilona! Reply

  • replydvk
    June 15, 2017

    Hello,
    Thank you for the recipe. Can I use whipped cream instead of cream cheese.? Reply

    • Natasha
      natashaskitchen
      June 15, 2017

      I haven’t tried that so I’m not sure how it would hold up with the puree. If you make it with only whipped cream, it would probably be best to enjoy it the day it is made unless you stabilize the cream with something else. Reply

  • Juan
    June 14, 2017

    It would be nice if you could have a section for Diabetes Reply

    • Natasha
      natashaskitchen
      June 14, 2017

      I don’t have anything that specific at this point – the only dietary categories I have are gluten free and vegetarian. I will definitely keep it in mind. Reply

  • Juan Perez
    June 14, 2017

    I am diabetic and I am wandering if I could replace the sugar with Stevia and if so how much Stevia do I need to use instead of the sugar

    Could I use coconut flower instead of regular flower and if so how much ?

    Thks Reply

    • Natasha
      natashaskitchen
      June 14, 2017

      Hi Juan, I have never tried this cake with those substitutions and since baking is so much a science, I can’t advise that or guess without testing it myself. Sorry I can’t be more helpfuL? Reply

    • Diana
      June 25, 2017

      Natural sugar has different chemical properties than artificial. For example, it will moisten the cake will artificial sugar will not. It will also hold proper texture and volume. Reply

    • Diana
      June 25, 2017

      You can reduce the sugar to about a 1/3 cup and still have the sponge cake work. Skip out on adding sugar to the frosting too. Just beat plain heavy whipping cream and add more fruit for flavor. Reply

  • Lana
    June 13, 2017

    Simply delicious!!! Thank you!!! Reply

    • Natasha's Kitchen
      June 13, 2017

      My pleasure Lana! I’m glad you love it! Reply

  • Victoria
    June 12, 2017

    Thank you very much for this simple and delicious recipe. I’ll double mango filling and cream cheese frosting next time. Reply

    • Natasha's Kitchen
      June 12, 2017

      My pleasure Victoria! Thanks for sharing your great review! Reply

  • Halyna
    June 10, 2017

    Looks great! Any way I can use frosting that requires sugar, not powered sugar, or can I replace powdered sugar with regular sugar? Halia Reply

    • Natasha
      natashaskitchen
      June 11, 2017

      Hi Halyna, this one won’t form properly with granulated sugar. Do you have a good food processor or blender where you could make your own powdered sugar? You might look up some quick methods for homemade powdered sugar. Reply

  • Yelena G.
    June 8, 2017

    Love the recipe, not too sweet, simply delicious and even for immature bakers easy to make. Reply

    • Natasha's Kitchen
      June 8, 2017

      I’m so glad you love it Yelena! Thanks for sharing your wonderful review 😀 Reply

  • Neha
    June 8, 2017

    Hi Natasha,

    The cake looks super mangolicious…cannot wait to try it out myself. I am baking a half sheet cake using this recipe. Could I please help me with an approximate idea on the measurements for sponge cake.Should I double or triple the cake recipe Reply

    • Natasha
      natashaskitchen
      June 8, 2017

      Hi Neha, I’ve baked a cake roll with a half sheet baking sheet. Are you referring just to a half sheet like a cookie sheet or more of a 9×13 cake pan? Here is a similar sponge cake that I made on a baking sheet and turned it into a cake roll and here is one with proportions for a 9×13 cake. Reply

      • Neha
        June 8, 2017

        Hey Natasha… thanks for your reply….I meant 12 by 18 half sheet cake pan. I guess I will have to double your recipe for 9 *13 cake? Reply

        • Natasha
          natashaskitchen
          June 9, 2017

          Hi Neha, yes for a 9×13 cake, you will have to double the recipe and make the cake layers separately so you don’t overwhelm your stand mixer. Reply

          • Neha
            June 9, 2017

            thanks for your help👍🏻

          • Neha
            June 9, 2017

            Thank you for your help👍🏻

          • Neha
            June 9, 2017

            Thank you so much for your help👌🏻

          • Natasha's Kitchen
            June 9, 2017

            My pleasure Neha!

  • Siv
    June 8, 2017

    Hello 🙂

    I’m just wondering if this cake can be frozen?

    Looks incredible good 😁 Reply

    • Natasha
      natashaskitchen
      June 8, 2017

      Hi Siv, I haven’t tried freezing this cake assembled so I’m not sure how the mango puree or decoration would look/hold up after freezing. I have however frozen the sponge cake plain by itself. Let it come to room temp then cover loosely but fully with plastic wrap and freeze up to 3 months on a flat surface, making sure you don’t place anything over the top of it. I hope that helps! Reply

  • New Baker
    June 4, 2017

    Really nice recipe Natasha 🙂 Tried and it turned out awesome. Reply

    • Natasha
      natashaskitchen
      June 4, 2017

      Thank you for sharing that with me, I’m glad you like the recipe 😬. Reply

  • Joice
    June 3, 2017

    Natasha, thank you for another great tasting cake.mango and filling was good combo. Reply

    • Natasha's Kitchen
      June 3, 2017

      You’re welcome Joice! I’m glad you like the recipe! Reply

  • ANNA ZADEREJ
    June 3, 2017

    You don’t show anywhere how to make the mango puree. Typically mango is hairy. So how do you do the puree without getting all that fiber into your puree? Otherwise I would love to try this recipe. Thank you. Reply

    • Natasha
      natashaskitchen
      June 3, 2017

      Hi Anna you just dice up the mango and put it in a blender or food processor until smooth. If it’s pureed well, the fibers won’t be bothersome in the final product. Reply

  • Lesya
    May 31, 2017

    This cake looks so good that I had to make it! My husband really enjoyed it but for me it was a little too sweet. I was reading through the comments and looks like people like it, so maybe it’s just me… My husband ate most of it! Reply

    • Natasha
      natashaskitchen
      May 31, 2017

      Hi Lesya, I’m also not a fan of overly sweet cakes which is why most of my cakes have quite a bit less sugar than most of the cake recipes you’ll find online. A good way to cut the sweetness of this cake is to omit the sugar in the mango puree, especially if your mangos are very sweet to begin with. I hope that helps! 🙂 Reply

  • OLGA
    May 29, 2017

    Wow, Natasha, thank you for the recipe! It looks amazing! I just love mango and I bet this cake would be one of my favorites. Also, I would want one of the new recipes to be either a cupcake or a cookie. thank you anyway. Reply

    • Natasha's Kitchen
      May 29, 2017

      It is so delicious Olga! Please let me know what you think of this cake! I will keep your suggestion in mind! Reply

  • Helen
    May 29, 2017

    Hi Natasha. I am Helen from Nigeria and I love your recipes. Mangoes are in season right now in Nigeria. The market is saturated with it. I will definitely make this recipe and let you know how it turns out.
    My birthday is coming up on the 11th of June and I will be using your blackberry lemon cake as my inspiration. If I can’t get blackberries here because it is so scarce, I will use kiwi and mango or kiwi and pear. I will let you know how it turns out. Reply

    • Natasha's Kitchen
      May 29, 2017

      Please do Helen! Reply

  • Lidiya
    May 29, 2017

    Simply delicious. I made this yesterday and had some guests over.. by the end of the night the ENTIRE cake was GONE! I love the mango flavor.. it’s just so fresh and perfect for summer. Your recipes are always a hit!! Thanks so much for putting in so much time and effort to bring us endless deliciousness! 🙂 Reply

    • Natasha's Kitchen
      May 29, 2017

      It’s my pleasure Lidiya! I’m so glad to hear everyone loves the recipe! Thanks for following and sharing your thoughtful comments! 😀 Reply

  • Shalom
    May 26, 2017

    Thank You for the recipe I saw the video of sponge cake on youtube and it was mentioned 1 cup flour i added 200gms of flour into the mixture and i was not able to fold the flour properly into the mixture .what will be the result i am tensed because my cake is in the oven right now? And also i have my batter left can i bake it after this cake batch Reply

    • Natasha
      natashaskitchen
      May 27, 2017

      Hi Shalom, in US measurements, 1 cup of flour is about 125-130 grams of flour. If using the metric system for measurements, I would recommend finding an online google conversion chart to double check how the measurements convert. 200 grams is nearly double what there should be. Reply

  • Cami
    May 18, 2017

    I made this cake for mothers day. So easy and so good. I tried a lot of your recipes and they were all very good. Reply

    • Natasha's Kitchen
      May 18, 2017

      I’m so happy to hear that Cami! Thanks for sharing your wonderful review 😀 Reply

  • Luda
    May 16, 2017

    this is the most delicious cake ever!!!! so easy to make. thank you Natasha, you are awesome Reply

    • Natasha's Kitchen
      May 16, 2017

      You’re welcome Luda! Thanks for following and leaving such thoughtful comments! Reply

  • Madhura
    May 16, 2017

    Hi Natasha, Can I use yellow cake mix instead of making sponge cake from scratch? Reply

    • Natasha
      natashaskitchen
      May 16, 2017

      Hi Madhura, it would be a completely different cake but I think that would work. I would recommend enjoying it within 1 day if using a cake mix. This sponge cake base takes on moisture really well without getting soggy but a store-bought cake can get a little soggy as time goes on. Reply

  • May 14, 2017

    mouthwatering and most elegant recipe ..most of your recipes are saved and posted to my social media accounts Reply

    • Natasha
      natashaskitchen
      May 14, 2017

      Thank you for the nice review and for sharing 😀 Reply

  • Zhanna
    May 14, 2017

    I made it today with my 11 year old daughter. Both of us enjoyed the process! She wants to do it all by herself next time. Kids especially liked the cream and I appreciated its natural flavors. Good job Natasha! I’m using your recipes at least few times a week. Keep up good work! Reply

    • Natasha
      natashaskitchen
      May 14, 2017

      Thank you Zhanna for sharing that with me and for visiting the site 😬. Blessings to you and your daughter! Reply

  • Kristina
    May 13, 2017

    Hi, I’m wondering how good the frosting is with butter? Could I use your frosting from the strawberry cake? Reply

    • Natasha
      natashaskitchen
      May 15, 2017

      Kristina, I think that would work, let me know how you like it 😀 Reply

      • Kristina
        May 15, 2017

        It actually turned out really yummy! I did strawberry and mango:) it was a hit! Reply

        • Natasha's Kitchen
          May 15, 2017

          That sounds delicious Kristina! Thanks for sharing 🙂 Reply

  • Julia
    May 13, 2017

    Hi Natasha, just wondering if you could suggest any other cream to go with this cake, I’m not a huge fan of cream cheese 🙂 but I’m sure it will be amazing!! Thanks Reply

    • Natasha
      natashaskitchen
      May 13, 2017

      Oh goodness, most of my frostings have cream cheese. I always made it with this cream but maybe something like a
      Swiss meringue buttercream might work but I do not have a recipe for that posted. Sorry I’m not very helpful with that. Reply

  • Oksana
    May 13, 2017

    Made this cute fruit cake for my mom today! Can’t wait to try it, it looks amazing! Reply

    • Natasha
      natashaskitchen
      May 14, 2017

      Oksana, thank you for making it and please share how it turned out 😬 Reply

  • Leemah
    May 12, 2017

    Love it! Going to make it right away. 😀 Reply

    • Natasha's Kitchen
      May 12, 2017

      Please let me know what you think of the recipe! Reply

      • Leemah
        May 13, 2017

        I really liked your recipe! I made the cake and shared a picture of it with you in Google Plus. Thanks! Reply

        • Natasha
          natashaskitchen
          May 13, 2017

          That is wonderful and thank you so much for sharing your photo!! 🙂 If you are on Facebook, I would love it if you joined our closed cooking group where you could share your yummy photos. Thanks Leemah!! Reply

  • Leemah
    May 12, 2017

    Hi Natasha! I love your recipes and I am totally going to make this! Mango is awesome! Do you think this would go nicely with coconut on the sides. I also have a few questions about the cake. I was wondering why it doesn’t use butter or oil and when you taste it if it tastes like eggs since there is 6. Thanks! Reply

    • Natasha
      natashaskitchen
      May 12, 2017

      Hi Leemah, if you beat the eggs and sugar sufficiently and keep the cake layers away from outdoor drafty areas, it isn’t eggy :). This is a classic European sponge cake and it relies on the volume of the eggs and sugar to rise so that step is super important 🙂 Reply

  • Therase
    May 12, 2017

    Hi Natasha, thank you for the great recipe. I am just wondering whether the mango will turn brownish (oxidized) after a while, or left in the fridge? Reply

    • Natasha
      natashaskitchen
      May 12, 2017

      Therase, mango holds up really well. I had a slice left in the fridge and on the third day it looked great both on top and the inside. Reply

  • Lana
    May 12, 2017

    Hi Natasha, does the sponge cake layers turn out dry in this cake, because I’m debating whether I should soak them with a lemon syrup like you do in some of your other cakes? Reply

    • Natasha
      natashaskitchen
      May 12, 2017

      Hi Lana, with the mango puree in the cake, there is no syrup necessary at all in the cake. The puree moistens the layers perfectly 🙂 I hope you love it! Reply

  • May 11, 2017

    Wow that look amazing! Reply

    • Natasha's Kitchen
      May 11, 2017

      It tastes as good as it looks too Hayley! Reply

  • May 11, 2017

    This cake is so beautiful! I want to try it soon. 🙂 My husband and I both love mango. Reply

    • Natasha's Kitchen
      May 11, 2017

      It tastes as good as it looks! Please let me know what you think Katherine! Reply

  • May 11, 2017

    I love mango, and this cake is stunning! I’m not really great with desserts, so it looks a little daunting to me, but I might have to try because it’s so beautiful! Reply

    • Natasha's Kitchen
      May 11, 2017

      It really is easy AND delicious! Let me know what you think Michelle! Reply

  • Mango is one of my favorite fruits, and this cake looks spectacular! [I’m actually eating a mango right now lol] Reply

    • Natasha's Kitchen
      May 10, 2017

      LOL! You will love this cake! Let me know what you think Sara! Reply

  • Shweta
    May 10, 2017

    Thank you so much for this recipe! I’ve been having a huge craving to make a mango cake since some time now but couldn’t find the right kind of recipe. I had almost decided to make your cheesecake and top it with mango puree and some mango pieces until I saw this! Your recipes are so reliable and have always worked for me. 🙂 Reply

    • Natasha's Kitchen
      May 10, 2017

      My pleasure! Thanks for the wonderful compliments! Please let me know what you think of this recipe! Reply

      • Laura
        May 11, 2017

        Great and easy recipe! I did it! Reply

  • fatema
    May 10, 2017

    hi . all your recipes is amazing i learning from you so many good things . but i have a question i hope you will help me . i plan to bay a mixer electronic kenwood kitchen machine with power 900 watts for making dough . my question is 900 watts power in enough for dough or no .
    thank you so match . Reply

    • Natasha
      natashaskitchen
      May 10, 2017

      Hi Fatema, I believe my Kitchenaid is a 600 watts mixer from Kitchenaid. It sounds like the one you are looking at is a good one if it is the stand mixer that I just googled. Reply

  • Elena
    May 9, 2017

    Why didn’t you do a taste test for this recipe? Reply

    • Natasha
      natashaskitchen
      May 9, 2017

      It’s funny, we never planned to film this recipe and at the last minute we decided it was just too pretty not to film it and show people how easily it comes together. That’s why it’s not as full length as our usual videos. I am glad to hear that you miss the taste test though! LOL Reply

  • Danielle
    May 9, 2017

    I can’t wait to make this! Our wedding cake last year was mango flavoured and it was so delicious (it was the first time I’d had mango cake)!
    PS: I made your sponge for the first time last week and it was amazing! So yummy! Reply

    • Natasha's Kitchen
      May 9, 2017

      I’m glad you enjoy the sponge cake recipe Danielle! Please let me know what you think of the mango cake when you decide to make it! Reply

      • Danielle
        May 16, 2017

        The cake was a huge hit this weekend for Mother’s Day! Everyone seemed to be in agreement that it was one of the best cakes I’ve ever made. The mango rose on top was super impressive and easy to do! Reply

        • Natasha's Kitchen
          May 16, 2017

          Awesome! I’m so happy to hear that everyone loves the recipe! Thanks for sharing your fantastic review Danielle! Reply

  • Anna
    May 9, 2017

    This cake looks incredible!! You are so talented Natasha ! Reply

    • Natasha's Kitchen
      May 9, 2017

      It is gorgeous AND delicious! Please let me know what you think if you decide to make it Anna! Reply

  • Ina
    May 9, 2017

    Hi Natasha, can I use frozen mangoes for the purée? Reply

    • Natasha
      natashaskitchen
      May 9, 2017

      Hi Ina, I think that would be a good substitute, just be sure to taste the puree and add sugar to taste – sometimes frozen can be tart. Youu will definitely want to use fresh on top though. I hope you love it!! Reply

      • Ina
        May 9, 2017

        I have no doubt I’ll love it.. just like the rest of the recipes on your blog 🙂 Reply

        • Natasha's Kitchen
          May 10, 2017

          You’re so sweet Ina, thank you! Reply

  • Linda
    May 9, 2017

    I love original and ‘edible’ decor!!
    Looks so fresh and delish!! Reply

    • Natasha
      natashaskitchen
      May 9, 2017

      Thank you Linda, I’m glad you like it 😀 Reply

  • May 9, 2017

    Very elegant looking. I love mango!! Reply

    • Natasha's Kitchen
      May 9, 2017

      Thank you Julie! It tastes as good as it looks too! Reply

  • C
    May 9, 2017

    Will the cake come out the same if I use just a hand mixer? Reply

    • Natasha
      natashaskitchen
      May 9, 2017

      If you use high power electric hand mixer, add 2-3 minutes to the mixing time so that everything will be incorporated. Reply

  • Natalia
    May 9, 2017

    😋🍰☕️ yum! Reply

    • Natasha's Kitchen
      May 9, 2017

      It really IS so delicious Natalia! Reply

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