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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

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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.

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

Three bowls and six eggs on the table, ingredients for a mango cake

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.

Four photos of mixing bowls with batter for mango cake

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.

Four photos of cake batter for a mango cake being poured into cake pans

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.

Two photos one of sponge in a cake pan and one of the sponge cut 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.

Four photos two of cream being mixed in a bowl and two of a piping bag being filled

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:

A ripe mango is determined more by how it feels than how it looks. It can look completely green and be ripe. It should give a little when you push on the outsides similar to how an avocado would feel when it is ripe. It should not be bruised or feel squishy.

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

Tips for a Tastier Mango Cake:

Be sure to taste your mangos and mango filling. Sometimes you may end up with a bland mango (or even a bad mango). If your filling tastes bland, you can spruce it up with a little sugar and/or lemon juice.

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

Mango Cake Recipe (VIDEO)

4.82 from 100 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
Keyword: mango cake
Cuisine: American
Course: Dessert
Calories: 547
Servings: 12 slices of cake

Ingredients

For the Easy Sponge Cake:

For the Mango Cake Filling/ Topping:

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

For the Cream Cheese Frosting:

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

Nutrition Facts
Mango Cake Recipe (VIDEO)
Amount Per Serving
Calories 547 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 18g113%
Cholesterol 164mg55%
Sodium 157mg7%
Potassium 246mg7%
Carbohydrates 64g21%
Fiber 1g4%
Sugar 54g60%
Protein 7g14%
Vitamin A 1917IU38%
Vitamin C 28mg34%
Calcium 73mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

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

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Mary Stdenis
    September 27, 2021

    Delicious cake! I’ve made it twice now and even though it’s a bit of a labor of love, it is delicious. I’ve made it with the original cream cheese frosting and regular frosting and both were amazing. Made it for my son’s birthday and people came back for seconds!! That’s the kind of cake you want at a party 👌
    Thanks for the recipe Natasha!

    Reply

    • Natashas Kitchen
      September 27, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Mary!

      Reply

  • Mary
    September 21, 2021

    Hi Natasha, love this cake! I am planning on making it for my son’s birthday. I will make it into a double recipe so it can be bigger (half sheetcake). Any recommendations on the slicing of the cake in half when it is bigger? I am concerned it might not be as sturdy

    Reply

    • Natashas Kitchen
      September 22, 2021

      Hi Mary, if using a sheet pan the cake should be fairly thin and won’t require cutting in half.

      Reply

  • Grace
    September 9, 2021

    Natasha dear I made for my sons birthday n we all loved it so much.really hugs for u for sharing this recipe . Thank you so much .😀🥰🙏

    Reply

    • Natashas Kitchen
      September 9, 2021

      Aww! That’s the best! Happy Birthday to your son, Grace! I’m so glad you all enjoy it!

      Reply

  • MLo
    August 21, 2021

    Great cake and so easy! Cheated a bit and used canned Alfonso mango puree from the local Indian store. Also added 1/2 cup of puree to cake batter. Was a total hit at the dinner party we took it too!

    Reply

    • Natasha's Kitchen
      August 22, 2021

      That’s alright and I’m glad it was a huge hit! Thank you for your review.

      Reply

  • Alexandra
    July 27, 2021

    Hi Natasha,

    A massive THANK YOU for this recipe, I have been waiting for a cake like this for years! I’ve tried so many different birthday cake recipes over the years, yet never made one twice as none quite delivered. Your cake is in a different league from anything I’ve tried! Light, fluffy, tasty, so easy to make and so much fun to decorate and turn into a spectacular piece of art. And very important, not too sweet, which as a European I found was a bit of an issue with American recipes. I admit I was reluctant at first about the genoise, I’m used to sponges with butter in them, but having read the raving reviews I decided to give it a go. It’s a different beast to the butter sponges and it takes a little bit of getting used to – both the making of it as well as the baking, it pulls away from the sides and mine sent tentacles to grab onto the mould, very exciting! 🙂 But your instructions are so clear and the pictures and explanations are so good that I started making it with a feeling of giddiness rather than apprehension. I bake quite a bit but every new recipe can be scary – but yours is so reassuring I think even first-timers would very amazing results.

    I made it the day before and the mango puree and the filling had set beautifully. I had no issues with layers slipping as I was assembling it, even though I added an extra sponge, so two extra layers. And the frosting, oh my god, the frosting is stunning! It’s like a perfect cloud, it’s stiff enough to stay put and soft enough to go exactly where you want it. The cup I reserved in the fridge to decorate with on the day was a bit less friendly, so note to self, I’ll be making a fresh batch just before I need to decorate.

    I’ve used countless recipes from the internet over the years yet never felt compelled to leave a review like I am now. So this is my first review ever, because your cake is THAT amazing! I’m already dreaming of trying it with different fruit, or even caramel! I was going to try to think of a variation of it for chocolate but I’m sure you’ve already got a great recipe for a chocolate cake, so I’ll just look it up 🙂

    Thank you again and all the best with your creations!

    Alexandra

    Reply

    • Natashas Kitchen
      July 27, 2021

      I’m so glad you found this process exciting, Alexandra! Thank you for your lovely and thoughtful comment! I’m so happy to hear you’re enjoying my blog and recipes!

      Reply

  • Mia Matute
    July 15, 2021

    Hi before I make this I was wondering if it gets soggy overnight? I have to make it for a bday party and probably won’t have time in the morning… so is sponge cake a good idea

    Reply

    • Natashas Kitchen
      July 15, 2021

      Hi Mia! with fresh mango, I would assemble the day before for best results, no earlier. The topping looks best when assembled the day of or the day before it is served.

      Reply

  • Mars
    July 8, 2021

    Can I make the cream cheese frosting ahead of time? If so, how to store?

    Reply

    • Natashas Kitchen
      July 8, 2021

      Hi Mars, I haven’t tried making the frosting ahead. I like to use it while it’s fresh and soft to spreads easily. If you experiment with storing it, I would love to know how that turns out!

      Reply

  • Loris
    June 27, 2021

    Hi Natasha
    I made this cake and it is just perfect, Thank you so much!

    Reply

    • Natasha's Kitchen
      June 27, 2021

      You are very welcome, Loris. Glad you loved it!

      Reply

  • Nisha
    June 26, 2021

    Hi Natasha I always love your recipe and I did try the lemon bar the other day it was amazing. My husband love it so much . And it is my first baking dish. 😍 thank you for the knowledge you shared this mango cake is in my list now 🥰

    Reply

    • Natashas Kitchen
      June 26, 2021

      That’s so great! It sounds like you have a new favorite, Nisha! I’m glad it was a hit with your family!

      Reply

  • Edith
    June 24, 2021

    Hello Natasha ☀️ can I also make this cake with whipped cream? and how to store / for how long? Thank you

    Reply

    • Natashas Kitchen
      June 24, 2021

      Hi Edith, 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

  • Mani Gupta
    June 21, 2021

    Hi Natasha, I tried this cake , taste was good but I was doing layering with mango puree and creame then cake layer was slippery and moving left n right. Plz tell me how I can fix??

    Reply

    • Natasha
      June 21, 2021

      Hi Mani, that can happen if you put too much mango mixture between the layers.

      Reply

  • Edith
    June 11, 2021

    a delicious cake, baked for a test before our birthday (me, son and mother in law on same day-june 23rd 😁). I need advice, should the sponge cake be cut after it is completely cool?

    Reply

    • Natashas Kitchen
      June 11, 2021

      Hi Edith, yes, it’s best to cut it after it has cooled.

      Reply

  • Nina
    May 31, 2021

    Hi, I was wondering if I could add some mango puree to the cake batter itself. I just don’t want to make the batter too liquidy.

    Reply

    • Natashas Kitchen
      May 31, 2021

      Hi Nina, I haven’t tried that in the batter itself. If you experiment, let me know how you liked the recipe.

      Reply

  • Amy Wonder
    May 29, 2021

    can I use a hand mixer?

    Reply

    • Natashas Kitchen
      May 29, 2021

      Hi Amy, 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

  • aggie
    May 9, 2021

    I just made this beautiful and delicious cake. I would love to make it again but the frosting came out way too liquidy and didn’t want to stay firm even after I put it in the fridge for some time. I had to mix the frosting extra 4-5 min because there were lumps of cream cheese. Is that normal? Should I use any specific cream cheese?

    Reply

    • Natasha
      May 10, 2021

      Hi Aggie, make sure to use block-style cream cheese for all baking and ensure that the butter and cream cheese are softened but not too soft. Each should be at room temperature for about 1 1/2 hours. If it’s overly soft, it will result in liquidly frosting.

      Reply

      • Aggie
        June 4, 2021

        Thank you, Natacha!
        I think that was the problem, cheese and butter were too soft.
        I will make it again this weekend! 🤞🏻

        Reply

        • Sheryl hernandez
          August 10, 2021

          Hi natasha can I use granulated sugar instead of powdered sugar?

          Reply

          • Natasha's Kitchen
            August 10, 2021

            You still need powdered sugar aside from the granulated sugar in the recipe

      • aggie
        June 8, 2021

        I made the cake again last weekend and it was just perfect! Sooo delicious! Thank you!!! I will make it again and again!

        Reply

        • Natasha's Kitchen
          June 8, 2021

          That is fantastic feedback! Thank you too for your wonderful review, we appreciate you sharing that with us.

          Reply

  • Christina Bjorndahl
    May 1, 2021

    This is excellent! My kids request it for their birthdays now!

    Reply

  • Amery
    April 27, 2021

    Enjoyed making the cake, esp the decorating part. Had some challenges with the cake, 1st batter didn’t rise 😅

    Reply

    • Natasha
      April 27, 2021

      Hi Amery, that is usually due to under beating eggs and sugar. I suggest watching our sponge cake recipe and reading through the Troubleshooting Section of the post.

      Reply

  • Beatrix
    April 24, 2021

    Hi! Excited to make this cake for a friend’s birthday cake! Using this recipe for 3 6” cake pans that are 2” tall each. How should I modify the recipe?:)

    Reply

    • Natashas Kitchen
      April 24, 2021

      Hi Beatrix, I haven’t tried, but here is a really great resource on how to adapt baking recipes going from the 9″ to the 6″. You may need to make some adaptations.

      Reply

  • HAmalik
    April 22, 2021

    Hey Natasha. This looks amazing.
    Just had quick question.
    Can i use frozen or canned mango for the purreed filling?

    Reply

    • Natasha's Kitchen
      April 22, 2021

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

      Reply

  • Christina
    April 20, 2021

    Hello! I am so excited to make this, but was wondering if they turn out just as well as cupcakes? Thank you!

    Reply

    • Natasha's Kitchen
      April 20, 2021

      Hi Christina, I honestly haven’t tried making this recipe as cupcakes to advise. If you do an experiment, please share with us how it goes.

      Reply

      • Christina
        April 24, 2021

        This cake was absolutely delicious and easy to make. I also made some mango whipped cream to go with it and it was a huge hit! But I would not recommend making them as cupcakes. Unfortunately the cake pulled away from the cupcake liners during baking. Thank you for this delicious recipe though!

        Reply

        • Natashas Kitchen
          April 24, 2021

          Thank you so much for sharing that with me.

          Reply

  • Gary
    April 13, 2021

    Will the mangos on top turn color by the second or 3rd day

    Reply

    • Natasha's Kitchen
      April 13, 2021

      Hi Gary, the topping is best served the day it is made – as it will be most vibrant in color. The leftover portion was a couple of shades darker the next day, it was still pretty and not really brown. Air is the biggest culprit in making fruits/ vegetables brown.

      Reply

  • Andra
    April 13, 2021

    Hello! The recipe is great. I want to try it. Can you please in grams also write it. Thanks!

    Reply

    • Natasha's Kitchen
      April 13, 2021

      Hi Andra, you can convert it to grams just click Jump to recipe, then click Metric to convert it.

      Reply

  • Vern
    March 30, 2021

    Should i still bake it in 350F even if I will halve the recipe? Also how many minutes should I set it?

    Reply

    • Natashas Kitchen
      March 30, 2021

      Hi Vern, yes, that will not change. Cook time should not change by much but I would watch it closer to the end. Depending on your pan size.

      Reply

  • Bri
    March 29, 2021

    Hi Natasha!

    I only have a 9.5” springform pan here. Would that be okay?

    Reply

    • Natasha's Kitchen
      March 29, 2021

      Hi Bri, I think that will work too. If you give that a try, please share with us how it goes.

      Reply

  • Bri
    March 28, 2021

    Hi Natasha!

    I only have 9” springform pan here. Would that be okay if I use that pan?

    Reply

    • Bri
      March 28, 2021

      oh, it is a 9.5” springform pan*

      Reply

    • Natasha's Kitchen
      March 29, 2021

      Hi Bri, that would work.

      Reply

  • Bri
    March 25, 2021

    Hi, Natasha!

    I will be making this cake for my fiancé next week. However, my oven is too small to bake two cakes at the same time. I’ve read the comments and I’ve seen that
    1.) when I use only one round pan, it will not be as fluffy and tall and;
    2.) i should bake the batter mixture right away or it will affect the cake

    Therefore I thought that maybe I could divide the ingredients for the sponge cake and make two sets of the batter mixture so that the batter will not sit for too long? What do you think?

    Thank you for sharing this recipe, btw! I am confident that my fiance will love this since he’s a fan of mangoes 😊

    Reply

    • Natashas Kitchen
      March 25, 2021

      Hi Bri, I bet halving this recipe could work! I hope you love this recipe!

      Reply

      • Bri
        March 25, 2021

        Hi again, Natasha!

        About the baking powder. How can I accurately halve it since it is 1/2 tsp?

        Reply

        • Natashas Kitchen
          March 25, 2021

          Hi Bri, I would measure it to 1/4 tsp.

          Reply

          • Bri
            March 29, 2021

            Can I use a 9” springform pan given that I will still halve the recipe?

          • Natashas Kitchen
            March 29, 2021

            Hi Bri, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

  • Manjinder Cheema
    March 15, 2021

    Thanks for sharing your recipe. Very nice You’re great 👍 Sister Ji

    Reply

    • Natasha's Kitchen
      March 15, 2021

      You’re very welcome.

      Reply

  • Taku Tawamba
    March 13, 2021

    Hey Natasha, great recipe! I was just wondering what your opinion on adding banana was? And if you would recommend it, in what way do you think would be most suitable for the banana?

    Reply

    • Natashas Kitchen
      March 13, 2021

      Hi Taku, I’m so glad you enjoyed this recipe. I have not tried this with a banana to advise. If you happen to experiment, I would love to know how you like it.

      Reply

  • Tiffany
    February 27, 2021

    This recipe is amazing. I wasn’t sure how the cream cheese frosting would taste with mango but it was perfect. I love your recipe for cream cheese frosting. It’s delicious and not overly sweet. The cake turned out beautiful and delicious. Thank you for this recipe!!

    Reply

    • Natasha's Kitchen
      March 1, 2021

      Hi Tiffany, I’m glad you enjoyed it! Thanks for your wonderful review.

      Reply

  • Neko
    February 20, 2021

    natasha, im planning to make this for my brother’s birthday which is tomorrow, but i have a 8-inch mold, so how should i modify the recipe? (im bad at maths :P)

    Reply

    • Natashas Kitchen
      February 20, 2021

      Hi Neko, if your 8″ is tall enough, that should work. The cake will be slightly taller and make take a few minutes longer, but I would watch it closely towards the end.

      Reply

  • Shenaaz Mistry
    February 15, 2021

    Hello, I love the recipe..sounds easy but I have a 8 inch mold instead of 9 inch mold…do I use same measurements and how long do I have to bake it…

    Reply

    • Natashas Kitchen
      February 16, 2021

      Hi Shenaaz, if your 8″ is tall enough, that should work. The cake will be slightly taller and make take a few minutes longer, but I would watch it closely towards the end.

      Reply

      • Shenaaz Mistry
        February 16, 2021

        Thanks for your reply Natasha. I will be trying this recipe this weekend for my friends birthday party. Will let you know how it went. I have already tried your Tiramasu recipe…it was a hit. Thanks.

        Reply

        • Natasha's Kitchen
          February 17, 2021

          Sounds great! I would love to hear your feedback, I hope this becomes a hit.

          Reply

          • Shenaaz Mistry
            February 20, 2021

            OMG! I did it. I made the cake….& I can’t believe it. I made it in 8inch pan and it took 23 minutes to bake. I wish I could share photos but I don’t have facebook, instagram nor twitter accounts. It was a Super hit. Thanks Natasha.
            One thing I learnt is that I should bake cake a day ahead & and store in fridge..and frost the next day…as it would be much easier to slice the cake in half and frost it…

          • Natashas Kitchen
            February 20, 2021

            Thank you for sharing that with me, Shenaaz! I’m glad you enjoyed this recipe.

  • sammy
    February 11, 2021

    Hi Natasha, if I grease the sides of the pan, will it affect the way the cake bakes? Also, can I bake this in 2 eight inch pans? Thank you!

    Reply

    • Natashas Kitchen
      February 12, 2021

      Hi Sammy, please see this note in the recipe “Prep: Pre-heat oven to 350˚F. Line the bottoms of two 9″ cake pans with parchment (do not grease pans).” It will impact the cake.

      Reply

  • Patty
    February 1, 2021

    How do you make the mango puree?

    Reply

    • Natasha's Kitchen
      February 1, 2021

      Hello Patty, I recommend watching the video and checking out the recipe again as it’s all indicated in there. I hope you love the recipe!

      Reply

  • Yuliana
    January 18, 2021

    I made the cake following the recipe to the letter and it turned out divine. Next day it’s even better as the sponge absorb the mango juices and it’s so moist. The combination of flavours is amazing, it’s now in my top cake recipes and can’t wait to make it again. Wonderful summer cake, thank you Natasha!

    Reply

    • Natashas Kitchen
      January 18, 2021

      You’re welcome! I’m so happy you enjoyed it, Yuliana!

      Reply

  • Jane
    November 23, 2020

    Hiya. This looks great – I’m hoping to make it but wanted to make it 2 layers of sponge only (so it looks like a Victoria sponge) without the icing on the outside.. so 2 sponges with the cream/mango in between them, then the mango slices on top – would that work? Thanks!

    Reply

    • Natashas Kitchen
      November 23, 2020

      Hi Jane, I bet that could work! If you experiment, I would love to know how you like that!

      Reply

  • Kristina Denton
    November 12, 2020

    I am in love with this recipe. However, I need to make a 6inch cake and am horrible with converting recipes for smaller versions. Do you happen to know the ingredients for a smaller version like this?

    Reply

    • Natashas Kitchen
      November 12, 2020

      Hi Kristina, I haven’t tried but here is a really great resource on how to adapt baking recipes going from the 9″ to the 6″. You may need to do some adaptation.

      Reply

  • marie chou lacandula
    November 12, 2020

    hello natasha,
    im so happy for all of your recipe just once doubt sometimes mango will discolor, how to avoid discoloration on the garnish?

    Reply

    • Natasha's Kitchen
      November 12, 2020

      Hi Marie, the topping is best served the day it is made – as it will be most vibrant in color. The leftover portion was a couple of shades darker the next day, it was still pretty and not really brown. Air is the biggest culprit in making fruits/ vegetables brown.

      Reply

      • Kristina Denton
        November 12, 2020

        I have found that if you press the plastic wrap directly onto the fruit (whatever type of fruit you put atop a cake) and gently push all the air out, it’s perfect the next day!

        Reply

        • Natasha's Kitchen
          November 12, 2020

          Nice one, thanks for sharing that with us, Kristina!

          Reply

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