
Mango Cake with Whipped Cream Frosting Recipe
For all you mango lovers! This cake is BURSTING with mango flavor. Unlike other recipes, this cake is made with mango in the batter itself, resulting in an incredibly moist and flavorful cake. The mango puree and whipped cream frosting on top are simply DIVINE. Mango is my favorite fruit so I don’t mess around when it comes to mango cake! While this recipe has three components, they are easy. The cake and whipped cream frosting can be made ahead to help you save time!
Equipment
- Small blender, mixer, or smoothie blender
- Electric mixer recommended
- deep 9×9 baking cake pan
- Parchment paper
Ingredients
Mango Cake Batter
- 1 1/2 teaspoons fresh lemon juice
- 3/4 cups mango purée (you can make this from scratch using the topping recipe below too)
- 3/4 cups ricotta cheese (near room temperature)
- 3/4 cup olive oil
- 1 1/4 cups sugar
- 1 1/2 teaspoons pure vanilla extract
- 3 Eggs (room temperature)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Mango Purée
- 3 ripe medium-large mangos (peeled and roughly chopped)
- 3 tablespoons superfine white sugar (also known as caster sugar or baker's sugar)
- 1 1/5 teaspoons lemon juice
Whipped Cream Frosting
- 4 tablespoons softened cream cheese
- 1/4 cup + 1 tablespoon sugar
- 1 tablespoon pure vanilla extract
- 2 cups heavy cream
Instructions
Mango Cake Batter
- Bring Ingredients to Room Temperature: Fill two containers with hot water from your tap (not boiling), at about 3/4 full. Submerge the whole milk ricotta in its original container (still sealed) in one water-filled container and the three eggs in the other. Make sure water doesn't leak into the ricotta cheese container. Leave the cheese and eggs in the hot water for about 10-15 minutes.
- Prep: Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper and lightly grease it with butter for easy removal of the cake.
- Mix Wet Ingredients: In a large bowl, mix 1 1/2 teaspoons fresh lemon juice, and 3/4 cups mango purée until fully combined. Add 3/4 cups ricotta cheese, 3/4 cup olive oil, 1 1/4 cups sugar and 1 1/2 teaspoons pure vanilla extract. Mix until fully combined. Add 3 Eggs (at room temperature) and mix well.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly mixed.
- Mix Together: Gradually add the dry ingredients to the wet mixture, whisking until just combined. Avoid overmixing. The batter is ready when there are no visible specks of flour.
- Bake: Pour the batter into the prepared baking pan and bake in the preheated oven for about 30-34 minutes, or until a toothpick inserted into the center comes out with a few crumbs on it. Oven temperatures can vary, so it's good to check on the cake a bit before the 30-minute mark, too. The cake should have browned edges and a golden-brown top.
Mango Purée Topping
- Blend: In a small blender, add 3 ripe medium-large mangos (peeled and roughly chopped), 3 tablespoons superfine white sugar and 1 1/5 teaspoons lemon juice. Blend until smooth.
- Strain: Pass the mango purée through a fine-mesh sieve to remove any strings and achieve a smooth texture. It's best to prepare this just before serving for optimal freshness.
Whipped Cream Frosting
- Combine: In a separate bowl add 4 tablespoons softened cream cheese, 1/4 cup + 1 tablespoon sugar, and 1 tablespoon pure vanilla extract. Stir together until well combined.
- Whip: Add 2 cups heavy cream and whip with an electric mixer until stiff peaks form. Keep in the refrigerator until you are ready to frost the cake.
Assemble and Serve
- Cool, frost & serve: Once the cake has cooled completely, generously spread the whipped cream frosting over the top with higher edges, creating a frame around the border of the cake. Pour the mango purée on top of the whipped cream in the center. Feel free to decorate with any whipped cream you have left – that is completely optional!
Video
Notes
- It is incredibly important to strain the mango purée through a fine-mesh sieve for a smooth texture of the mango purée topping.Â
- The texture of the mango cake gets even better after a day in the fridge, so this is a great cake to make ahead!










Hi- I’m going to make this today and am not clear on the frosting- is the softened cream cheese folded into the whipped cream? Please advise! Many thanks
Hi Ruby! I am so glad to hear you’re making this cake. It’s such a delicious one.
The cream cheese should be whipped (whisked together, preferably with an electric mixer) along with the other ingredients. To start, I like to mix the cream cheese first with the sugar and vanilla extract. Once those are combined, then add the heavy cream and whip all of them together until stiff peaks form. Full instructions are under the Whipped Cream Frosting section above. But I also pasted them here for quick reference:
Combine: In a separate bowl add 4 tablespoons softened cream cheese, 1/4 cup + 1 tablespoon sugar, and 1 tablespoon pure vanilla extract. Stir together until well combined.
Whip: Add 2 cups heavy cream and whip with an electric mixer until stiff peaks form. Keep in the refrigerator until you are ready to frost the cake.
Enjoy and please let us know how it goes for you! So excited for you.
-Dee
Thank you so much for the quick reply! Appreciate the clarification. Will definitely let you know how it goes!