This delightfully easy and terrifically tasty egg-free Mango Cake with Mango Mousse Frosting is a perfect sweet to make while mangoes are in season. Made with healthy whole wheat flour, this simple, moist loaf cake is everything I want right now.
Table of Contents
About Mango Cake
Adapted from my Pound Cake Recipe, this yummy mango cake is moist, dense and perfect for any occasion where you want something a little sweet. When paired with my Mango Mousse as icing, it is a true delicacy.
There are so many mango desserts that are an absolute favorite and this Mango cake is one such dessert. If you like Mango flavored sweets, you should have a look at these dessert recipes:
Since I prefer to make healthy bakes, this mango cake is made with whole wheat flour. Whole meal flour also lends a nice nuttiness to the flavor and aroma of the cake that I find very appealing.
If you prefer, you can also make the cake with all purpose flour or a 50/50 mix; that said, since the texture is light and soft, I’m perfectly happy getting extra fiber from whole grain flour. Who doesn’t love a little sneaky nutrition in dessert?
This Mango Loaf Cake is humble enough for everyday eating, but is certainly flavorful enough to serve to company. The mango mousse frosting adds a level of sophistication without too much extra work.
The entire bake takes just over an hour start to finish, with only about 15 minutes worth of active time. This mango cake recipe only calls for 8 ingredients – or 10 total, if you opt to make the mousse frosting – meaning it is quite attainable for the home cook.
What isn’t to love about this sunshine-hued masterpiece? Nothing, that’s what. Now let’s get started!
Tips & Tricks
This simple mango loaf cake is pretty easy to make, but I have assembled all of my best advice for making sure your bake comes out perfectly every time.
- As mentioned above, all purpose flour can be substituted for whole wheat flour. Feel free to use only all-purpose flour or a 50/50 mix of the two.
- Instead of fresh mangoes, 1 cup of store bought mango pulp or purée can be used. You can also swap in defrosted frozen mango if you prefer.
- I used alphonso mangoes. You can use any ripe sweet juicy mangoes, just avoid any fruit with a fibrous pulp. The color of the cake will vary with the variety of mangoes used.
- Both unsalted or salted butter can be used. Instead of butter, you can also opt to use ⅓ cup of a neutral flavored oil.
- This cake can be made in a pressure cooker, but not in microwave mode. You can also bake the mango cake in a microwave oven on convection mode.
- My mango pound cake recipe is not scaleable. If you want to double the recipe, I recommend you make two separate batters.
- If you use unsweetened condensed milk, then add sugar as per your preference. You can also use homemade vegan condensed milk if you prefer.
- Both baking soda and baking powder are required and cannot be substituted for each other.
- You can add flavorings or spices of your choice – green cardamom powder is a great addition!
- You can skip the frosting if you want; the cake tastes good plain, too. You can also opt to use a different frosting of your choice.
How to Make Mango Cake
Prep
1. Sieve 1.5 cups whole wheat flour, 1 teaspoon baking powder and ½ teaspoon baking soda into a bowl.
2. Keep the sifted dry ingredients aside.
3. Grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with butter or oil and keep aside. You can also use a round pan of 7 or 7.5 inches diameter.
4. Peel and chop 2 large alphonso mangoes and add the mango cubes to a blender. In total, it should be 1 cup of tightly packed chopped mangoes.
If using store bought mango pulp or purée, it should also measure approximately 1 cup.
5. Add 3 to 4 tablespoons of sugar, depending on the sweetness of the fruit. The mangoes I used were very sweet, so I added 3 tablespoons of organic raw sugar.
If the mangoes are not sweet enough, you can add 1 to 2 tablespoons more sugar to your liking.
6. Blend mangoes to a fine and smooth purée and set aside. Preheat your oven at 180 degrees Celsius (350 degrees Fahrenheit) 15 minutes before you start baking.
For baking in the convection mode of the microwave oven, use 170 degrees Celsius/330 degrees Fahrenheit as the preheat temperature.
Make Cake Batter
7. Take 100 grams unsalted butter ( ½ cup chopped butter) in a pan. Use either salted or unsalted butter.
8. Place the pan on a stovetop and on melt the butter over a low heat.
9. Heat until the butter is *just* melted, stirring so that it melts quickly.
10. Once the butter has melted, add ¾ cup sweetened condensed milk (about ½ of a 400 grams can).
11. Begin to stir very well with a wired or balloon whisk.
12. Whisk very well to make a smooth homogeneous mixture.
13. Now add the mango purée and 1 teaspoon of vanilla extract.
You can also add ½ teaspoon cardamom powder, ¼ teaspoon cinnamon powder or ½ teaspoon mango essence or extract instead of vanilla extract.
14. Stir very well to get a smooth, even mixture.
15. Add the sifted flour.
16. With light hands, gently fold the mixture with a spatula. Avoid overmixing.
17. The mango cake batter should have volume; it should not fall flat or become doughy like chapati or naan dough.
If the batter looks thicker than my batter below, then add a few tablespoons of milk to loosen it.
Note that homemade mango purée is usually pretty thick. If you use store bought mango puree, then the batter will be slightly thinner.
18. Pour the mango cake batter into the prepared loaf pan.
19. Shake the pan to even the batter from the sides and use the spatula to even the batter from the top.
Bake Mango Cake
20. Place the loaf pan in the preheated oven at 180 degrees Celsius (350 degrees Fahrenheit). Bake mango cake for 40 to 50 minutes.
If the top starts to get browned, then cover it with foil or butter paper and continue to bake the mango cake until it is fully cooked.
Depending on the temperature conditions in your oven, it may take less or more time. It took me 55 minutes to bake the mango cake.
I did cover with a foil after 25 minutes of baking. The final check is a golden crust and a tooth pick or wooden skewer coming out clean.
For baking in the convection mode of a microwave oven, use the temperature of 170 degrees Celsius (330 degrees Fahrenheit). Again the baking time will vary in the convection mode of your microwave oven.
21. When the cake cools enough to handle, remove from the pan and allow it to cool completely on a wire rack. Slice the mango cake and serve when cooled.
You can also frost the cake with your favorite icing if you want. I have included instructions for making mango mousse icing below.
Prepare Mango Mousse Frosting (Optional)
1. Take ½ cup whipping cream (or 25% to 35% low fat cream) in a mixing bowl along with 2 to 3 tablespoons of honey or icing sugar or confectioner’s sugar.
Begin to whip the cream on a high speed. I have used honey.
2. Whip till soft peaks form.
3. Then add ⅓ cup mango puree.
4. Blend on the lowest speed until everything is mixed well. Keep completed mango mousse in the fridge till the cake cools down entirely before frosting it.
This mousse frosting is so good, you may end up eating it as soon as it gets made. We finished more than half of this mango mousse before icing the cake, so I could not sandwich the cake with mango mousse and had to settle for just a top layer of frosting.
5. When the cake cools down completely, carefully slice into equal horizontal halves.
Brush some sugar syrup (1 teaspoon sugar dissolved in 3 to 4 teaspoons water) on the halved cake. Spread the mango mousse over the syrup, then cover with the other half.
Brush some sugar syrup on the top of the cake. Spread the top and sides with the remaining mango mousse frosting.
NOTE: For an even look and finish, slice the top part of the cake very thinly. Spread the sugar syrup lightly, then spread the mango mousse icing evenly all over the cake. You can also decorate with chopped mango rosettes or slices, or even with chocolate shavings or nuts.
6. Even the mousse frosting from the top using a spatula. Cover the mango cake – without touching the sides and edges – with a large box or bowl and keep in the fridge till the mousse sets.
5. Once the frosting is set, slice and serve as a dessert or with tea, coffee or milk.
FAQs
Sure! Simply swap the butter for a vegan substitute or a neutral flavored oil and use a plant based sweetened condensed milk. I have not tried making the mousse vegan, but ostensibly it should work with coconut cream.
Using just mango purée results in a very subtly flavored cake; for a more pronounced flavor, use ½ teaspoon of mango essence.
Uh-oh. Sounds like several things could’ve happened:
1. Make sure the batter is mixed evenly.
2. Don’t over mix the batter.
3. Don’t open the oven door until the cake is at least 75% baked.
4. Make sure the cake is baked until a toothpick comes out clean.
Yes! of course you can.
Frosted mango cake will last for 4 to 5 days in the fridge.
More Popular Cakes To Try!
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Mango Cake Recipe (Eggless + Whole Wheat)
Ingredients
Ingredients For Mango Cake
- 1.5 cups whole wheat flour – leveled or 180 grams whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 100 grams Butter – unsalted or ½ cup chopped chilled butter
- ¾ cup sweetened condensed milk or 200 grams or half a can
- 2 mangoes – large alphonso variety or 200 grams or 1 cup tightly packed chopped mangoes or 1 cup mango puree
- 3 to 4 tablespoons sugar or add as required
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence (substitute is ½ teaspoon green cardamom powder or ¼ teaspoon cinnamon powder in place of vanilla extract)
For Mango Mousse Icing
- ⅓ cup mango puree (blend ⅓ cup tightly packed mangoes in a blender for the puree)
- ½ cup whipping cream or heavy cream or 25% to 35% low fat cream
- 2 to 3 tablespoon honey or icing sugar or confectioner's sugar – add as per taste
Instructions
Preparation
- Sieve the whole wheat flour, baking powder and baking soda in a bowl or plate. Keep the sifted dry ingredients aside.
- Grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with butter or oil and keep aside. You can also use a round pan of 7 or 7.5 inches diameter.
- Peel and chop 2 large alphonso mangoes and add the mango cubes in a blender. In cup measure, it should be 1 cup tightly packed chopped mangoes.
- Also add 3 to 4 tablespoons sugar. The addition of sugar depends on the sweetness of the mangoes. The mangoes I used very very sweet, so I added 3 tablespoons of sugar. If the mangoes are not sweet enough, you can add 1 or 2 tablespoons more sugar.
- Blend to a smooth and fine mango puree. Keep the puree aside.
- Also preheat your oven at 180 degrees Celsius/350 degrees fahrenheit 15 minutes before you start baking. For baking in the convection mode of the microwave oven, use 170 degrees Celsius/330 degrees Fahrenheit as the preheat temperature.
Making mango cake batter
- Take the unsalted butter in a pan.
- Keep the pan on a stovetop and on a low heat melt the butter.
- Just melt the butter. No need to heat the butter. Stir so that the butter melts quickly.
- Keep the pan down on the kitchen countertop once the butter has melted. Add the sweetened condensed milk. Condensed milk added is about ½ a tin or can of condensed milk measuring 400 grams or 14 ounces.
- Begin to stir very well with a wired or balloon whisk.
- Whisk very well to make a smooth even mixture.
- Now add the mango puree and vanilla extract.
- Stir again very well to get a smooth even mixture. Add the sifted flour.
- With light hands, gently fold the mixture with a spatula. Avoid folding too much.
- The cake batter should have volume and should not fall flat or become doughy like roti or naan dough. Depending on the quality of flour, you might get a thick batter like I have got. This much thickness is fine.
- But if the mango cake batter looks very thick, then do add some tablespoons of milk. Also mango puree made at home is usually thick. If you use store bought mango puree, then the batter will be slightly on the thinner side.
- With the spatula add the batter to the loaf pan.
- Shake the pan to even the batter from the sides. Also with the spatula even the batter from the top.
Baking mango cake
- Place the loaf pan in the preheated oven at 180 degrees celsius/350 degrees fahrenheit. Bake the cake for 40 to 50 minutes.
- If top starts to get browned, then cover with foil or butter paper and continue to bake the mango cake. Depending on the temperature conditions in your oven, it make take less or more time.
- The final check is a golden crust and a tooth pick or wooden skewer coming out clean.
- For baking in the convection mode of a microwave oven, use the temperature of 170 degrees Celsius/330 degrees Fahrenheit. Again the baking time will vary in the convection mode of your microwave oven.
- When the cake becomes warm, remove from the pan and allow it cool on a wire rack. Slice the mango cake and serve when cooled. You can also frost the cake with your favorite icing if you want.
For mango mousse icing (optional step)
- Take the whipping cream or 25% to 35% low fat cream in a mixing bowl along with honey or icing sugar or confectioner's sugar. Begin to whip the cream on a high speed.
- Whip till soft peaks.
- Then add ⅓ cup mango puree. On the lowest speed blend for some seconds till every thing is mixed well. Keep in the fridge till the cake cools down.
- When the cake cools down completely, slice carefully into equal halves. Brush some sugar syrup (1 teaspoon sugar dissolved in 3 to 4 teaspoons water) on the halved cake.
- Spread the mango mousse evenly. Cover with the remaining half of the mango cake.
- Brush some sugar syrup on top of the cake half. Then again spread the top and sides with the remaining mango mousse frosting.
- For a neater look, you can thinly slice the top part of the mango cake. Brush lightly with the sugar syrup and then spread the icing.
- With a spatula even the mousse frosting from the top. Cover the mango cake without touching the sides and edges with a large box or bowl and keep in the fridge till the mousse sets.
- Once done slice and then serve the eggless mango cake with mango mousse frosting. The leftover cake keeps well in the fridge for 4 to 5 days.
Video
Notes
- If using store bought mango pulp or puree, then use 1 cup mango pulp. You could also use any juicy mangoes instead of alphonso mangoes.
- The recipe cannot be doubled as it is. Some experimentation is needed on your side to double it.
- You can also add ½ teaspoon cardamom powder or ¼ teaspoon cinnamon powder or ½ teaspoon mango essence or extract instead of vanilla extract.
- The color of the cake will vary depending on the quality and color of mangoes.
Nutrition Info (Approximate Values)
This Mango Cake recipe from the archives, originally published in May 2015 has been updated and republished on January 2023.
thank you so much for your kind reply…i will try my next baking at 170 degree celsius for preheating and baking as well with both heating elements and hope it will work…
welcome shuchi.
thank you so much for you kind reply…i will surely try this..
thank you for your reply..could you plz tell me at which heating mode otg should be preheated and the preheating time also for making cookies…and at which preheating mode cookies should be baked…my otg’s manual refer to use lower heating mode to bake anything ,i preheated at this mode for ten minutes..and also baked cookies for 15 minutes but it got burnt from down and baked upside not at all…so i just want to ask is preheated also done at lower heating mode and can we preheat and bake on both heating modes….does liters capacity matter in temperature and time setting as i bought 28 liters otg..plz reply to this…
hi shuchi, preheating tempearture varies from recipe to recipe. generally cookies and cakes are baked at a temperature of 180 to 200 degrees celsius. and usually the preheating temperature and baking temperature is same for most cake and cookie recipes. when you keep cookies or cakes for baking keep on the second or third rack. if you keep on the lowest rack then the cookies get burnt from bottom if you have kept the bottom heating element on.
generally i keep both the top and bottom heating elements on for baking anything. this helps in even baking. cakes, cookies i keep on the center rack as i have a three rack oven. liters capacity matters in temperature and the time will vary. so bake often in your oven and you will get an idea on how much time cakes or cookies take to bake in your oven. preheating can be done at lower temperature also. but i usually keep the same temperature for both preheating as well as baking.
could you please help me regarding how to use otg in detail …i am new in it ..n recently purchased skyline otg but couldnt able to
operating it well…plz help me…..and my otg has four racks so which one would be considered the middle rack…….
hi shuchi, i would suggest you to contact your oven company to help you with operating your OTG. you can use both the second and third rack for baking.
Hi Dasanna… I love ur website… I have tried so many recipes and they have come out really very well… I really want to bake this recipe for my about to be a year old son as he loves mangoes.. But I do not have oven. Can I do it in pressure cooker minus the water and gasket? Please advice
Thanks,
Shilpa
thanks shilpa. you can bake the cake in the pressure cooker without the water and gasket.
hello mam
here i want to know which type of cake pan should i purchased?variety of pans are available in the mkt. plzz suggest me.black nonstick wale ya silver metal wale…sorry mujhe nahi pata names bhi……………
the long lasting ones are the aluminium based pans. they conduct heat well and help in regular baking.
Hi I just simply loved it receipes.I m regular Follower of ur blog.whenever I think of making ny dish I just prefer to read ur blog. Ur dishes r so simple to adapt. I hv recently tried ur mango cake nd it simply came out so perfectly. ……..
thanks a lot vatsala.
Ur receipes are really great.I follow ur blog from a very long time, but now I get a chance to write something to u.I made ur mango cake and u won’t believe that everybody thought that I hv bought this cake from the market.I get so much of appreciation but my thanx is for u that u gives so many of special dishes with less effort.that is commendable. ….
thanks vatsala for sharing your experience. replying to your comment again 🙂
hi.. my cake was not baked jus from centre bottom portion.. may i know y? i baked for 35 mins.. n took it out coz d top was turning dark brown…
the cake has not baked well. try baking for some more minutes. cover the top with a foil so that it does not bake more. it happens with the temperatures in the oven and also depends on which rack you placed the cake.
Hi Dassana,
I love just your website, everyday night I decide what I have to make check your website for recipes make it accordingly. I have cooked a lot of stuff as per your recipes and they all have turned out great. I tried Mooli parathas, Palak soup, masala appam, oats upma and many more.. I love the way you explain details in recipes and suggest substitute ingredients. I love your website more for the step by step process and beautiful photography. Your photography looks tempting and worth trying.. 🙂 Recently I tried Mango cake and it came out really well, it was just perfect. Just I want to know if I can use olive oil instead of butter. Also can you please add more of salad reciepes to the website.. Thank you.. 🙂
welcome ketaki. glad to know this. thanks for sharing positive review on recipes and photography. i will add more salad recipes slowly. yes you can use olive oil instead of butter.
Hi !
Thank you for posting this excellent recipe ! I baked it at 180 degrees in convection mode and it was done in just under 20 min ! The whole process from cutting and pureeing to the mangoes to baking the cake, took me 50 min 🙂 And thank you so much for giving the substitution ingredients. I had no butter so was glad to find the measurement for oil. I got dashari mangoes which were super sweet so added no sugar, just added a little extra condensed milk and maintained a ribbon like consistency for the batter. Had no idea that atta based cakes could taste so great. It is a little less moist then all-purpose flour based cake but its got a delicious, mildly sweet mango flavour and is super soft. Plus its healthy so it rocks ! Guilt free indulgence 🙂 Thanks again !
welcome pooja. glad to know this. thanks for sharing your experience of baking the cake and your positive review.
Hi- I have been reading your blogs for sometime though I bake but I have only tried eggless only once. Just wanted to know if the baking soda is the same one which we get in India the soda which we get or it is different.
The eggless cake I made first came up properly and was baked perfectly but after cooling it just became flat. Not sure what was the issue. I had used baking powder and also the common edible soda.
Thanks so much for sharing such great recipes.
welcome smita. baking soda is same. if you open the oven door many times, then the cake can become flat after baking.
Can we make it on microwave mode…?
ruby, i don’t think so. but you can make in convection mode of microwave.
Hey dasana, thanks for all ur wonderful recipes, they r so easy and well explained that they really inspire me to cook. Everyone at my home loves it 🙂
But i dnt know what happens with cake 🙁
Actually, i checked after the given time and the toothpick came out well, so i stopped baking but while cutting the cake i realized that though the cake was quite fluffy on the top but it wasnt still cooked well in the lower layers, was it just because of the timing or could it b for some other reason ??
thanks rakhi. usually the cake gets done from the top but the insides remain uncooked. so always always check with a skewer or toothpick before removing the cake from baking. the toothpick has to be inserted till the base of the cake. a browned cake on top is not an indication that the insides have been baked. also depending on the oven size and the rack on which the cake has been kept or the oven temperature the cake can get browned quickly from the top.
Hi, I can see that you have suggested 1/2 tsp cardamom powder or 1/4 tsp cinnamon powder as substitute for 1 tsp vanilla extract. Is it applicable for only this recipe or can be used for other cakes as well? In line with your philosophy of healthy bakes, I would like to replace vanilla essence by something natural and healthy.
neera, in that case use either of 1/2 tsp cardamom powder or 1/4 tsp cinnamon powder. it is applicable to most recipes where eggs are not added to cakes.