When fresh mangoes are in season, one of the best ways to enjoy them is in a cake! This fresh mango cake recipe is courtesy of the National Mango Board and appears in the July/August 2026 issue of American Cake Decorating. The mango cake features layers of classic genoise-style sponge cake, fresh mango puree, and a luxurious cream cheese frosting. To decorate, thinly sliced mangoes are then cut into strips and layered to form a large rosette on top.
How to Choose a Ripe Mango
When choosing a mango, the best indication of ripeness is a gentle squeeze. It should have a little give to it. An unripe mango will feel hard. You can also smell it! A ripe mango often has a fruity aroma at its stem. Color isn’t the best indicator, since mango varieties come in a wide range of colors, shapes, and sizes.
What Type of Mango is Best for Mango Cake?
The National Mango Board lists six mango varieties that are commonly found. Because the mango cake uses fresh puree, look for a variety that is less fibrous, so it is easier to strain. Consider the bright yellow and widely available Ataulfo or Honey variety. You also want to make sure the mango you’re slicing up for the decoration isn’t overly ripe. You want something a bit firmer, so it is easy to slice and still hold its shape.
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Fresh Mango Cake
- Yield: One 9-inch cake 1x
Description
The mango cake features layers of classic genoise-style sponge cake, fresh mango puree, and a luxurious cream cheese frosting.
Ingredients
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 16 ounces (2 packages) cream cheese, softened
- 1 cup unsalted butter, softened
- 2½ cups powdered sugar
- 2 teaspoons vanilla extract
- ½ cup pureed mango (from approximately 1 pound or 2 medium fresh mangoes)
- 1 pound (2 medium) fresh mangoes
Instructions
- Preheat the oven to 350˚F. Line the bottoms of two 9-inch cake pans with parchment paper. Do not grease pans.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on high speed for 1 minute until foamy. Gradually add the sugar, then continue beating on high for 8 minutes. It will be whipped and forming thick ribbons when you pull up the whisk.
- In a separate bowl, whisk together the flour and baking powder. Sift the flour into the batter one-third at a time, folding between each addition. Fold until no flour streaks remain, scraping the bottom to catch any hidden pockets of flour.
- Divide the batter evenly between prepared cake pans and bake for 23 to 28 minutes. The tops should be golden brown and spring back when poked slightly.
- Run a knife or thin spatula around the edges to loosen them and invert them onto a wire rack. Peel back the parchment paper right away. Place the cakes right-side up and cool them to room temperature before cutting in half.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, butter, powdered sugar, and vanilla. Beat on low to combine, then increase to high and beat 5 to 6 minutes, scraping down the bowl as needed. Frosting should be whipped, soft, and spreadable. Transfer 1 cup of frosting to a piping bag fitted with a large open star tip and refrigerate it until ready to use for the topping.
- Place the first sliced cake layer on a platter and spread it with mango puree. On the second cake layer, spread ½ cup of frosting and place it frosting side down on the first layer so the cream and mango are hugging. Repeat with the remaining layers, then cover the top and sides with any remaining frosting. Pipe the reserved frosting around the top border of your cake.
- Peel and thinly slice the mangoes, cutting some strips lengthways and some wide. Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a ½-inch space is left in the center. Roll a long, thin strip of mango into a coil and place it in the center.
Notes
The cake can be served right away or refrigerated up to 2 hours for easier slicing. It keeps well covered and refrigerated up to 3 days.
- Category: Dessert
ACD Staff
The staff of American Cake Decorating magazine is passionate about celebrating the artistry, innovation, and community of cake decorating. The ACD team is dedicated to educating and connecting decorators of all skill levels. With decades of combined experience in publishing, baking, cake design, and sugar artistry, the staff works closely with talented artists and educators from around the world to bring readers the best in cake decorating inspiration.
