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A delicious and moist mango and yogurt cake. A cake full of fruit – perfect for the summer. It smells so beautifully of mangos! Sprinkled with a layer of icing sugar. I went one step further and sandwiched the cake with cream made from Greek yogurt, mascarpone and strawberries. It’s perfect!

Ingredients for the mango cake:

  • 100 g butter
  • 3/4 cup caster sugar
  • 1 large egg
  • 250 g mango puree
  • 3/4 cup buttermilk or kefir or yogurt
  • 300 g plain flour
  • 1.5 tsp baking powder
  • 1 tsp baking soda

All ingredients should be at room temperature.

Line a round baking tin (23 cm in diameter) with baking paper.

In a mixing bowl, beat together the butter and sugar until light and fluffy. Add in the egg and mix until combined (the mixture might look a bit ‘broken’ but this doesn’t affect the cake). Add in mango puree and buttermilk, mix with a whisk until combined. Add in sifted flour, baking powder and baking soda, mix with a spatula. Place the cake batter into the baking tin and level out.

Bake at 170°C for about 45 – 50 minutes or longer, until a stick inserted into the cake comes out dry. Take out of the oven and leave to cool in the tin. Then, remove the cake and place it on a cooling rack to cool.

Mascarpone and yogurt cream:

  • 220 g mascarpone cheese, chilled
  • 120 g thick Greek yogurt, chilled
  • 1.5 – 2 Tbsp icing sugar (or to taste)
  • 1 tsp vanilla paste

In a mixing bowl, add in all of the ingredients and beat until a smooth cream.


  • 250 g strawberries, hulled and cut in half

Cut the mango cake into 2 layers. Place one of the parts on a cake stand. Spread with the cream and place the strawberries on top. Sandwich with the other layer and sprinkle with icing sugar. Decorate with any remaining strawberries.



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