Go Back
Moist Mexican mango cake topped with fresh mango slices and cream cheese frosting

Mexican Mango Cake Recipe! Authentic, Moist and Perfect for Celebrations

A soft, moist, and fruity Mexican mango cake made with fresh mango puree, balanced with lime zest and topped with creamy mango cream cheese frosting. Perfect for summer celebrations and tropical dessert lovers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tbsp baking powder
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup fresh mango puree (Ataulfo or Kent preferred)
  • 1/2 cup milk
  • 1 tbsp lime zest

Equipment

  • 1 9-inch round cake pan
  • 1 Mixing bowls
  • 1 Hand mixer or whisk
  • 1 Rubber spatula
  • 1 Cooling rack
  • 1 Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease and line a 9-inch round cake pan with parchment paper.
  3. In a bowl, whisk together flour and baking powder.
  4. In another bowl, beat eggs and sugar until light and slightly fluffy.
  5. Add vegetable oil and mango puree. Mix until combined.
  6. Stir in milk and lime zest.
  7. Gradually add dry ingredients to wet mixture. Mix gently. Do not overmix.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  10. Let cake cool in pan for 10 minutes, then transfer to a cooling rack. Cool completely before frosting.

Notes

Frosting

  1. Beat softened cream cheese until smooth.
  2. Slowly add powdered sugar and mix well.
  3. Add heavy cream and mango puree.
  4. Beat until light and fluffy.
  5. Spread evenly over completely cooled cake.
  6. Chill for 30 minutes before slicing and serving.

Notes

  • Use ripe but firm mango for best flavor.
  • Avoid adding extra mango puree, as too much moisture can make the cake dense.
  • Do not frost while the cake is warm.
  • For a spicy twist, sprinkle a pinch of chili powder on top.
  • Store in an airtight container in the refrigerator for up to 4 days.
  • Unfrosted cake layers can be frozen for up to 2 months.