Mango Cream Cake
Light. Fruity. Elegant. My Mango Cream Cake has layers of light vanilla sponge, dollops of gently sweetened whipped cream, and pieces of juicy mangoes in every bite! If you’ve ever had a classic strawberry shortcake, think of this cake as its tropical twin. Instead of strawberries, sweet and perfectly ripe mangoes take centre stage. Finished with a delicate mango rose on top to add a touch of elegance, this Mango Cream Cake is the kind of cake that is simple, fresh, and the perfect light dessert you’ll love to bring to picnics, casual brunch with friends, and birthday parties.
Every spring, I find myself bringing home more mangoes than I planned. My weekly trips to fruit markets in the city, turn into mango escapades where I look for the perfect case of mangoes to take home with me. When the mangoes are perfectly ripe, they’re sweet enough to feel like dessert all on their own. This cake is my favourite way to celebrate mango season; my favourite time of the year.
The Little Joys Inside This Bake
- Juicy mango in every layer
- Light and soft, vanilla sponge cake
- Gently sweetened whipped cream that complements the fruit perfectly
- A stunning mango rose decoration that looks bakery-worthy
Everything You Need for Mango Cream Cake
Vanilla Sponge Cake
- 6 eggs, room temperature
- 6 tbsp water, room temperature
- 1½ cups granulated sugar
- 1 cup all-purpose flour
- ½ cup cornstarch
- Pinch of salt
Easy Lemon Simple Syrup
- 1/2 cup Boiling Hot Water
- 1/2 cup Granulated Sugar
- 1/2 Lemon, juiced
Sweetened Whipped Cream
- 2 cups heavy cream
- 4 tbsp powdered sugar
- 1 tsp vanilla extract
Mango Filling
- 2 mangoes, diced
- 4 tbsp Easy Lemon Simple Syrup
Mango Rose Decoration
- 3–4 ripe mangoes, thinly sliced (less if you want a different arrangement on top!)
Ingredient Notes:
Room temperature eggs help create maximum volume in the sponge cake, resulting in a lighter texture.
Cornstarch keeps the sponge exceptionally soft and delicate.
Heavy cream should be cold before whipping.
Ataulfo mangoes are my favourite choice for this recipe! Their smooth texture, rich sweetness, and minimal fibre make them ideal for both the filling and the mango rose decoration.
Mindful Moments
- Watch the eggs transform as they triple in volume and become pale and airy.
- Notice the scent of ripe mangoes as you slice into them.
- Enjoy the rhythm of spreading whipped cream and layering fruit.
- Let yourself slow down while arranging your beautiful mango rose.
Storage + Make-Ahead Tips
- Store assembled cake, covered in the refrigerator, for up to 3 days.
- Sponge cake layers can be baked one day in advance and stored tightly wrapped at room temperature.
- Whipped cream is best prepared the day you assemble the cake.
- For the freshest appearance, assemble the mango rose decoration shortly before serving.
Before You Bake: FAQ
What type of mango is best for Mango Cream Cake?
Ataulfo mangoes (sometimes called honey or champagne mangoes) are my favourite choice. They’re naturally sweet, less fibrous than many larger mango varieties, and easy to slice into delicate petals for the mango rose.
Can I make this cake ahead of time?
Yes! This Mango Cream Cake can be assembled up to one day in advance and stored in the refrigerator.
Can I use frozen mango?
I strongly recommended using fresh mangoes! Frozen mango releases too much moisture and won’t provide the same texture or appearance. You will likely seen browning of the mangoes, as you thaw the frozen mangoes.
How do I make the mango rose?
Start by tightly rolling a few thin mango slices together in the centre. Continue wrapping additional slices around the outside, gradually creating larger “petals” until you’ve reached your desired size.
Is this similar to a strawberry shortcake?
I think so! Think of it as a mango version of a strawberry shortcake, layer cake. It features layers of sponge cake, whipped cream, and fresh fruit.
How the Mango Cream Cake Comes Together
Make the Sponge Cake
Preheat your oven to 350°F (325°F convection). Line three 9-inch cake pans with parchment paper rounds. Set aside.
Beat the eggs, water, and sugar in the bowl of an electric mixer on high speed for approximately 10 minutes. The mixture should become pale, thick, and nearly triple in volume.
Gently fold in the flour, cornstarch, and salt, taking care not to deflate the batter.
Divide the batter evenly between the prepared cake pans.
Bake for approximately 25-30 minutes, or until the tops are lightly golden and a toothpick inserted into the centre comes out clean.
Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack. Remove the parchment paper and cool completely.
Prepare the Easy Lemon Simple Syrup
In a medium bowl, combine sugar with boiling hot water. Stir until sugar is dissolved and then add lemon juice. Set aside.
Prepare the Mango Filling
Cut the mangoes into small pieces.
In a bowl, combine the mango pieces with my Easy Lemon Simple Syrup (made in the previous step). Let sit until ready to assemble your cake.
Allow the mixture to sit while you prepare the remaining components.
Make the Whipped Cream
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form (Note: Be careful not to overwhip. The cream should hold its shape while remaining smooth and silky).
Assemble the Cake
Place the first sponge layer onto your serving plate.
Spread approximately one-third of the whipped cream evenly over the cake.
Scatter half of the mango filling over the cream.
Add the second sponge layer and repeat with another third of the whipped cream and the remaining mango filling.
Place the final sponge layer on top.
Use the remaining whipped cream to cover the top and sides of the cake.
Create the Mango Rose
Starting in the centre of the cake, roll several thin mango slices together to form the centre of the rose. Continue arranging additional slices around the centre, gently overlapping each piece to create petal-like layers. Work outward until you’ve created a full mango rose across the top of the cake.
Brush the top of the mango rose with extra Lemon Simple Syrup for a glossy finish.
Serve and Enjoy
Refrigerate until ready to serve.
Slice carefully to reveal the layers of fluffy sponge, whipped cream, and juicy mango. Every bite tastes like summer.
A Little Note Before You Go
If this Mango Cream Cake finds its way to your table, I’d love to see it. Leave a comment below or tag me @themindfulmeringue so I can admire your mango roses and celebrate mango season with you.
Mango Cream Cake
Ingredients
Easy Vanilla Sponge
- 6 Eggs Room temperature
- 6 tbsp Water Room temperature
- 1.5 cup Granulated Sugar
- 1 cup All-purpose Flour
- 1/2 cup Cornstarch
- pinch of salt
Easy Lemon Simple Syrup
- 1/2 cup Boiling Hot Water
- 1/2 cup Granulated Sugar
- 1/2 Lemon, juiced
Whipped Cream
- 2 cup Heavy Cream
- 4 tbsp Powdered Sugar
- 1 tsp Vanilla Extract
Mango Filling
- 2 Mangoes cut into small pieces, as large as desired (I cut into small cubed pieces)
- 4 tbsp Easy Lemon Simple Syrup
Mango Decoration
- 3-4 Mangoes, medium-large size cut mango in half and then into thin slices, as many mangoes, as desired to decorate the top
Instructions
Easy Sponge Cake
- Preheat oven to 350F (Convection 325F). Line three, 9” cake pans with parchment paper rounds.
- In the bowl of an electric mixer, beat eggs with water and sugar on high-speed for ~10 minutes, until eggs become light in colour and triple in volume. Gently fold flour, starch and salt into the egg mixture.
- Split batter into 3, and bake for ~30 minutes at 350F (note: a toothpick inserted into the centre will come out clean and the top will be golden).
- Once baked, remove cakes from the oven and allow to cool for ~5 min before transferring to a wire rack. Remove parchment paper from each cake and set aside until assembly.
Easy Lemon Simple Syrup
- In a medium bowl, combine sugar with boiling hot water. Stir until sugar is dissolved and then add lemon juice. Set aside.
Mango Filling
- Cut your mangoes into small pieces and mix with my Easy Lemon Simple Syrup (made in the previous step). Let mangoes sit until you are ready to use.
Sweetened Whipped Cream
- In a large mixing bowl, whip heavy cream with icing sugar and vanilla. When ready, whipped cream will have formed stiff peaks that leave a trail when electric mixer is removed (note: This step can happen very quickly so be sure to keep a close eye on the cream!).
- Stop mixing and set aside until ready to use.
Assembly
- Remove sponge cake from cake pans by running knife around the sides of the pans and inverting sponge cakes onto a clean surface. Remove parchment paper liners on the bottom of each sponge cake.
- On top of first layer of sponge cake – add a third of your whipped cream mixture. Spread to cover sponge cake surface. Add half of the mango pieces to the whipped cream.
- Stack the second cake layer on top of the mango pieces. Repeat whipped cream and mango step.
- Add third cake layer on top of the second.
- Cover the entire cake with remaining whipped cream.
- Arrange your sliced mangoes on top of your cake to create a rose/petal appearance. You can start in the centre and curl the mango pieces around each other, as shown in my step-by-step instructions.
- Brush the top of the mango rose with extra Easy Lemon Simple Syrup for a glossy finish.
- Cut, serve, and enjoy!
Notes
- Sponge cake layers can be made up to 3 days ahead of time!
- To measure flour correctly: Use a spoon to scoop flour into your measuring cup and level off excess flour with a knife/flat surface! This ensures you don’t add too much flour and end up with dry cookies
- Don’t want to make a homemade sponge cake?! No worries. You can easily use a store-bought pound cake, sponge cake, or angel food cake and follow the whipped cream and mango assembly steps!