How To Make Mango Cake At Home | Tangy Mango Cake Recipe

Mango cake is a classic dessert that can be made at any time of the year. However, it is especially delicious when made during the summertime. The tangy mango cake recipe is a simple and easy-to-follow recipe that will make your cake taste sweet and fantastic.

Mango cake is a popular dessert that can be made at home with a few simple ingredients. By following this recipe, you can create a tangy and delicious mango cake that will be sure to please you


For 10-12 servings

  • Refined flour –   2 cups
  • Baking powder –   3 tsp
  • Baking soda –   ¼ tsp
  • Salt –   ½ tsp
  • Butter –   ¾ cup
  • Caster Sugar –   ¾ cup
  • Eggs –   2
  • Vanilla essence –   1 tsp
  • Grated lemon rind –   1 tsp
  • Mango pulp –   1 cup

To Decorate


  • Prepare one 9″ cake tin or two 7″ sandwich cake tins [ How to prepare a cake tin? ]
  • Preheat the oven to 150°C/300°F for 10 minutes.
  • Sift the flour with the baking powder, baking soda and salt 3 times into a bowl.
  • Cream the butter in another bowl, till soft.
  • Add the sugar gradually and cream well for 4-5 minutes, till light and fluffy.
  • Add the eggs, one at a time, beating well after each addition for 4-5 minutes, till completely amalgamated.
  • Mix in the vanilla essence and lemon rind.
  • Fold in the flour and mango pulp alternately, as lightly as possible, using a metal spoon, till well blended.
  • Spoon the butter into the prepared cake tin or sandwich cake tins and level the top.
  • Bake in the centre of the preheated oven for 30 minutes, till a skewer inserted into the centre of the cake/cakes comes out clean.
  • Switch of the oven, open the door and leave the cake/cakes inside for 5 minutes.
  • Remove the cake/cakes from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool.
  • If two cakes were baked, spread the icing on one cake and sandwich with the second.
  • If one cake was baked, slice it in half horizontally, sing a long serrated knife. Spread the icing over the lower half and cover with the upper half.
  • Spread the remaining icing over the top and sides of the cake and serve. 

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