This Eggless Mango Cake is the tropical treat you didn’t know you needed—soft, moist, and bursting with real mango flavor 🧡
Mango season is upon us, and there’s no better way to celebrate than with a cake that truly lets this golden fruit shine. I’ve been baking this eggless mango cake on repeat, and each time, it’s met with rave reviews. The combination of sweet mango and milk creates a moist, flavorful cake that’s hard to resist.
What I love most about this recipe is its simplicity and versatility, which makes it a true crowd-pleaser. If you’re a fan of fruity desserts, do check out our No-Bake Mini Mango Cheesecakes, or Easy Mango Sorbet.
Mango Cake Ingredients
You’ll be surprised how simple this cake is to make. No fancy equipment or hard-to-find ingredients—just good stuff from your pantry and fruit basket!
- For the cake batter: Mango pulp (fresh or thawed frozen pulp), sunflower oil (or any neutral oil you like, coconut oil works too), granulated sugar, fresh milk (or plant-based milk), vinegar (helps make the cake fluffy), all-purpose flour, cornstarch (adds lightness to the crumb), baking powder + baking soda and salt.
- For topping (optional but recommended): Whipped cream and fresh mango chunks.
Top Tips
Use ripe mangoes:
Go for ones that are sweet, fragrant, and deep yellow in colour.
Don’t skip the vinegar:
For that soft, fluffy texture—especially important since this recipe is eggless.
Avoid overmixing:
Just stir until you no longer see dry flour. Overmixing = dense cake.
Cool completely before topping:
If you’re adding whipped cream, let the cake cool fully first or it’ll melt right off.
Let refrigerated slices rest:
Coconut oil firms up in the fridge, so let the cake sit at room temp for 10–15 minutes before eating to get back that soft, moist bite.
Eggless Mango Cake Serving Ideas
Keep it classic:
Enjoy a slice with a chilled glass of Mango Lassi, for the ultimate mango-on-mango moment.
Make it a party
Serve alongside light bites like Hara Bhara Kebabs or Crispy Corn for a fun, summer-y spread.
Post-biryani treat:
Had a rich meal like Mutton Biryani? This chilled mango cake is the perfect sweet ending.
Brunch favourite:
Pair a slice with a side of Summer Quinoa Salad for a bright, refreshing weekend brunch.
Picnic treat:
Pack a few slices with Cold Pasta Salad and Iced Coffee for a sweet ending to an outdoor lunch.
Storage Tips
Room temperature:
If you’re planning to finish the cake within a day, it’s perfectly fine to store it in an airtight container at room temp.
Refrigeration:
Because it’s made with fresh mango pulp and whipped cream topping, store leftovers in the fridge if keeping it longer than a day. Just let it sit at room temp for 10–15 minutes before serving to soften.
Freezer-friendly (without topping):
Skip the cream and mango topping if you’re freezing. Wrap the cake tightly in cling wrap and foil and freeze for up to 2 months. Thaw in the fridge overnight and bring to room temp before eating.
Customisation Ideas
Make it a layer cake:
Double the recipe and bake in two tins. Layer with whipped cream or mango mousse for a party-ready cake.
Add texture:
Fold in chopped nuts like pistachios or toasted coconut into the batter for extra bite.
Try another fruit:
Substitute mango pulp with puréed strawberries, peaches, or even bananas for a twist.
Spice it up:
A pinch of cardamom or cinnamon in the batter adds warmth and depth to the flavour.
Make cupcakes
Pour the batter into cupcake liners and reduce the baking time to around 18–22 minutes.
This mango cake is everything we love about summer—bright, fruity, soft, and incredibly satisfying. Whether you serve it plain, top it with cream, or dress it up for a special occasion, it’s a recipe that never disappoints.
Make it for brunch, birthdays, or just because mangoes are in season and you need to celebrate that! If you try it, don’t forget to tag me on Instagram @abhiii_sayss I love seeing your kitchen wins 🍰🥭
