When discussing summers, one thing that immediately strikes our mind is Mangoes. And I think it’s befitting to celebrate the summer with this super moist Mango sponge cake. This recipe gives you a deliciously soft sponge cake flavored with fresh mango pulp, with the perfect sponge cake texture.

eggless mango sponge cake recipe without condensed milk

Over the past few years of baking, I have realized that oil-based cakes are much more moist and stay soft than butter-based cakes. Hence, my preference is to use a combination of both. Cakes made using fresh fruit pulp often tend to become too moist or sticky. In such cases, minimizing the liquid ingredients and using other alternatives is better.

Table of Contents

Fresh mango fruit pulp cake ingredients

1 cup Cake Flour – which includes 2 tbsp Cornflour
1 tsp Baking Powder
1/3 cup Granulated Sugar
2 tbsp Refined Oil – any neutral flavored oil such as Sunflower/Canola/Rice Bran
1 tsp Vanilla Extract
1/2 cup Mango Pulp
Milk, if required
2 Eggs

However, a Butter-based cake holds its structure better and makes perfectly layered cakes.

In this Mango fruit Cake recipe, I have used every simple ingredient that’s possibly available. For Mangoes, I used the puree made out of Himsagar Mangoes, a variant native to the eastern region of India. However, I can advise you Lyangra or Alphonso as its suitable replacement.

Mango essence is generally not suggested because of its artificial flavor. I know it becomes easy with essence but I would say, if you want to enjoy the true fragrance and taste of the fruit, use fresh Mango pulp to bake this Sponge Cake

Recipe instructions for easy mango sponge cake

Pre-heat the oven to 180C
Beat the eggs with sugar, oil, and vanilla extract till they become fluffy and the sugar has dissolved completely
Mix the dry ingredients in a separate bowl.
Measure the mango puree or pulp accurately & add it to the wet mix and stir.
Now, gradually add the dry ingredients to the wet mix and fold everything in while adding a tablespoon of milk at a time to loosen the mix till you get the perfect consistency to the batter
Pour the batter into a prepared cake tin that has been brushed with butter and floured thoroughly
Tap the cake tin on the surface to knock out any air bubbles
Bake it at 180c for 30-40 mins or so, or till the cake starts pulling off the edges and the top becomes dry to the touch. Insert a toothpick in the center and it should come out clean.
Allow it to cool completely before slicing it up to serve

Serving suggestion

Once the cake has cooled down completely, you can start serving this cake. You can serve this mango sponge cake with a scoop of vanilla ice cream and a generous sprinkle of chopped nuts. Or you can simply dust some icing sugar over the slice of cake.

If you need more mango goodness on your slice of cake, then you can try adding some Mango coulis on top of the ice cream. It’s simply divine this way and kids love it!

Mango cake recipe variations

Eggless Mango Cake – simply substitute the eggs with 1/2 tsp Baking Powder & 5 tbsps of milk to make an eggless sponge cake. I have a detailed recipe post for Eggless Mango Cake with fresh cream frosting here.
Vegan Mango Cake – substitute the eggs with 1/2 tsp Baking Powder & 5 tbsps of non-dairy milk. Also, use non-dairy milk instead of the milk used here to adjust the consistency of the cake batter
Mango Semolina Cake – my Mango Semolina Cake or Mango & Suji ka Cake is a no-maida cake recipe with half of the suji and the rest half with whole wheat flour. It is a much healthier cake recipe option.
Mango Fresh Fruit Cake – for a fancy dessert you can frost a vanilla sponge cake with cardamom-flavoured whipped fresh cream and top it with fresh mango slices. You can check out the recipe details here.

More dessert recipes using fresh fruits

Lemon Blueberry Cake recipe — Lemon & Blueberry Cake

Lemon Blueberry Streusel Muffins — Lemon & Blueberry Cake

Ready to cook? Pin this recipe, share it with friends, and explore more Bengali classics on our blog. Happy cooking!

Follow me or Subscribe to my Channel

Mango Sponge Cake

A deliciously soft sponge mango cake flavored with fresh mango pulp and with the perfect sponge cake texture.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Dessert, Snack

Cuisine Bengali

Servings 2 People

Equipment

Electric Hand Beater
Convection Microwave Oven

Ingredients

1 cup Cake Flour Which includes 2 tbsp Cornflour
1 tsp Baking Powder
1/3 cup Granulated Sugar
1/3 cup Refined Oil Sunflower/Canola/Rice Bran
1 tsp Vanilla Extract
1/2 cup Mango Pulp
Milk, if required
2 Eggs

Instructions

Beat the eggs with Sugar and Oil till they it becomes fluffy and the sugar has dissolved.
1/3 cup Granulated Sugar, 2 Eggs, 1/3 cup Refined Oil
Mix the dry ingredients in a separate bowl.
1 cup Cake Flour, 1 tsp Baking Powder
Add the Mango Puree or Pulp and vanilla extract in the wet mix and stir.
1/2 cup Mango Pulp, 1 tsp Vanilla Extract
Now, gradually add the dry ingredients in the wet without over mixing the batter.
If you find the batter too tight, then add Milk 1 tbsp at a time till it loosens.
Milk, if required
Pour the batter in a prepared cake tin, which has been oiled and floured.
Tap the cake tin to knock out any air bubble.
Bake it at 180c for 30-40 mins or so, or till the cake starts pulling for the edges and the top becomes dry. Insert a toothpick in the center and it should come out clean.
Allow it to cool. You can dust some powdered sugar before serving.