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Mango Sheet Cake

This cake is eggless but filled with fresh mango chunks and pulp. The buttercream frosting has mango juice and is very seasonal for the summer. Pipe tiny mangoes on top to make it pretty but its a delicious cake recipe either way. 

If you know me, you know I LOVE mangoes, specifically Alphonso mangoes. They are sweet and juicy but packed with mango flavor. So if you love mangoes as much as I do, then this is the recipe for you. There is mango is the cake, the frosting and we pipe tiny mangoes on top because why not?

Even though this cake is eggless you don’t miss the eggs as it is a fluffy sponge packed with flavor. I absolutely love he cake on its own and if you are not a frosting person then you can leave it out and enjoy this cake recipe on its own as well, making a fresh and fruity tea cake recipe situation. The ingredients needed to make this cake is pretty simple and you most likely will have them in  your kitchen. In saying this you do need the best mangos you can get your hands on. Without which the flavor won’t be as prominent. 

What ingredients do you need to make this Mango Sheet Cake?

Mango –

We need mango puree and chunks for this recipe. Hence I like to remove the flesh of the mango and puree it in a blender until smooth. You could use fresh mango juice as well however the mango you use must be fresh and it must be the best you can find. I used Alphonso mangoes. 

Oil –

Use a neutral oil here as we want as much mango flavor from the cake, avoid coconut or olive oil. I used canola oil. Melted butter works well too. 

Sugar –

I have used castor/granulated sugar in the cake while I used icing sugar in the frosting. You can use any sugar you prefer but you cannot substitute the icing sugar in the frosting. 

Flour –

I have used all purpose flour and cornflour to make this cake but you can use cake flour instead. The cornflour makes the cake tender but you can leave it out and add regular flour just make sure not to over mix the batter. This recipe works well with gluten free flour mixes like Bobs Red Mill cup for cup measure. 

Milk –

Use any milk you like but avoid a strong flavored milk if you are using coconut milk I would avoid it. You can use any nut milk you like to keep the cake vegan. 

Butter –

The frosting requires butter and I used salted butter which is at room temperature but you can use vegan butter to make this frosting and to keep it plant based. 

What equipment do you need to make this Mango Sheet Cake?

I have used a mixing bowl and whisk to bring the cake batter together, you can use a whisk too. A rubber spatula helps level out the batter in the sheet pan once baked. A knife and spoon to helps remove the pulp and mango flesh from the fruit. I have used a quarter sheet pan to make this cake but you can use an 8×8 inch square tin as well. Keep in mind the cake will be taller and take longer to bake. To make the frosting you can use an electric beater so just use a whisk and a bowl to mix it. An off set spatula will help spreading it over the cake. Also to pipe the mangoes we need piping bags and a few toothpicks to help decorate. 

How to make this Mango Sheet Cake?

Preheat the oven 180℃, line a quarter sheet pan with baking spray and set aside. To make the cake batter we start by adding the oil, sugar, vanilla, mango puree, milk in a mixing bowl. Whisk/mix together until combined. Add the flour, baking powder, baking soda, salt and fold together. Pour into the prepared tin and top with mango chunks, bake for 18-20 mins until risen and tooth pick inserted into the center comes out clean. Let it cool down completely before frosting. 

To make the frosting, beat the room temperature butter until pale and fluffy for around 2 minutes. Add the icing sugar, vanilla and mango puree, beat we’ll until combined. Around 3-5 minutes. Divided the frosting into 3 parts, white being the largest quantity. Color one portion with yellow and orange food gel coloring and the other portion with a leaf green food gel color. Transfer the yellow and green frosting into separate piping bags and set aside. 

Tie to assemble the cake: spread the white frosting evenly over the cooled cake and using a spatula smooth it out. Pipe tiny mangoes all over the cake using the yellow frosting, pipe tiny leaves on top of the mangoes and using tooth pick smooth it out as needed. Take time with this and don’t rush it, its meant to be therapeutic and relaxing. In saying this you can omit it completely and serve the cake without the piped mangoes. Slice and serve as needed. 

How much food color do you need to color the frosting?

When working with food colors you first need to check what type you are using. Powder, liquid or gel are the most commonly found food coloring options in the supermarket. If you are using powder, you might need to add more to achieve the desired color. I have used a bit of turmeric powder as well to get that deep yellow color when I didn’t have food coloring gel. If you are using liquid colors they might make the frosting runny and you will need to add more icing sugar to stabilize it for piping consistency. I always suggest using gel food colors as they are concentrated and a little goes a long way. Remember when using food colors always add less and you can keep increasing the amount until you achieve the desired color as you cannot take the color away from the frosting. 

How to store this Mango Sheet Cake?

The cake can be portioned and sorted in air tight containers in the fridge for 3-5 days. As there is fresh mango puree in the cake and frosting I wouldn’t recommend storing it longer. 

Looking for more mango recipes?

Now that we have covered how to make this Mango Sheet Cake, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.  

Mango Sheet Cake

This cake is eggless but filled with fresh mango chunks and pulp. The buttercream frosting has mango juice and is very seasonal for the summer. Pipe tiny mangoes on top to make it pretty but its a delicious cake recipe either way.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Decorating time 10 minutes
Course Brunch, Cake, Dessert, High Tea, Sweet tooth, tea time
Cuisine American
Servings 8 people

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Quarter baking sheet
  • Electric beater
  • Piping bags
  • Off set spatula

Ingredients
  

Mango sheet cake -

  • 250 ml mango puree
  • 120 ml oil
  • 175 gm sugar
  • 1 tsp vanilla
  • 60 ml milk
  • 200 gm flour
  • 2 tbsp cornflour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt

Mango buttercream -

  • 100 gm butter room temperature
  • 350 gm icing sugar
  • 2 tbsp mango puree

Optional -

  • Drop Yellow food coloring gel
  • Drop Orange food coloring gel
  • Drop Green food coloring gel

Instructions
 

To make the cake:

  • Preheat the oven 180℃, line a quarter sheet pan with baking spray and set aside.
  • We start by adding the oil, sugar, vanilla, mango puree, milk in a mixing bowl. Whisk/mix together until combined.
  • Add the flour, baking powder, baking soda, salt and fold together. Pour into the prepared tin and top with mango chunks.
  • Bake for 18-20 mins until risen and tooth pick inserted into the center comes out clean. Let it cool down completely before frosting.

To make the frosting:

  • Beat the room temperature butter until pale and fluffy for around 2 minutes. Add the icing sugar, vanilla and mango puree, beat we’ll until combined. Around 3-5 minutes.
  • Divide the frosting into 3 parts, white being the largest quantity. Color one portion with yellow and orange food gel coloring and the other portion with a leaf green food gel color.
  • Transfer the yellow and green frosting into separate piping bags and set aside.

Time to assemble the cake:

  • Spread the white frosting evenly over the cooled cake and using a spatula smooth it out.
  • Pipe tiny mangoes all over the cake using the yellow frosting, pipe tiny leaves on top of the mangoes and using tooth pick smooth it out as needed. T
  • ake time with this and don’t rush it, its meant to be therapeutic and relaxing. In saying this you can omit it completely and serve the cake without the piped mangoes.
  • Slice and serve as needed.

Notes

  • Do not over mix the cake batter or else it will become dense once baked.
  • If the frosting it too runny, add more icing sugar and let it firm up a bit in the fridge as it is summer and the heat affects butter easily.

2 thoughts on “Mango Sheet Cake”

  2. Pingback: Peach Sheet Cake - eggless fluffy cake with peach buttercream recipe

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