Mango cake is pure tropical joy. With its vibrant flavor, soft crumb, and golden color, it brings warmth to your table no matter the season.

Whether you're celebrating something special or just need a mango moment, this recipe is a gentle journey from fresh fruit to fluffy cake—perfect for our Lykkers who love simple pleasures made beautifully.

Bake the Mango Magic

This is where your cake begins—fresh mangoes, smooth batter, and golden oven time. Let's build the base.

What You'll Need

For the cake:

- 200g ripe mango flesh (blended into a smooth purée)

- 180g all-purpose flour

- 1½ tsp baking powder

- ½ tsp baking soda

- ¼ tsp salt

- 100g granulated sugar

- 2 large eggs

- 100ml neutral oil (like sunflower or canola)

- 2 tbsp plain yogurt

- 1 tsp vanilla extract

Optional: a few extra mango cubes for topping

Mixing the Batter

1. First, preheat your oven to 170°C (340°F) and line an 8-inch round cake tin with parchment paper. It helps the cake come out cleanly and makes your life easier later.

2. In a medium bowl, you whisk together the flour, baking powder, baking soda, and salt. Set that aside.

3. Now, in a large mixing bowl, you pour in the mango purée, sugar, eggs, oil, yogurt, and vanilla. Whisk it all together until it's smooth and sunny. The mango color will brighten as everything blends.

4. Slowly, you add the dry ingredients into the wet. Use a spatula to fold gently, just until the flour disappears. The batter should look smooth but still light—don't overmix, or the cake might turn dense.

5. Pour the batter into your prepared cake tin and smooth the top. If you like a little extra mango punch, scatter some small mango cubes across the surface.

6. Bake for 30–35 minutes, or until the top turns golden and a toothpick comes out mostly clean. Let the cake rest in the tin for 10 minutes, then transfer it to a rack to cool completely.

Finish with Tropical Flair

Your mango cake is lovely as-is, but if you want to dress it up or make it extra refreshing, there are fun and easy ways to do just that.

Add a Light Frosting

You can whip up a simple mango cream by mixing 100ml cold whipping cream with 1 tbsp sugar and 1 tbsp mango purée. Beat it until soft peaks form. Once the cake is cool, spread a generous layer over the top or just add a dollop on each slice when serving.

Want more texture? You can sprinkle toasted coconut flakes or chopped pistachios for a delightful twist.

Serving and Storing

Slice the cake with a gentle hand—it's tender and moist. You can serve it chilled for a refreshing touch or slightly warm for more comfort.

To store, keep it in an airtight container in the fridge for up to 3 days. If you've added cream, keep that part chilled too and only frost what you'll eat right away. This cake also freezes well—wrap slices individually and enjoy whenever you need a mango fix.

Mango cake is sunshine baked into a slice—bright, soft, and always welcome. From mixing the smooth mango purée to adding your own finishing touch, it's a cake that invites creativity without complication. Lykkers, this one's for those golden afternoons, simple celebrations, or whenever you want a little sweetness with a tropical twist. Just gather your mangoes and let the joy unfold.