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Mango, strawberry and yogurt cake

A delicious and moist mango and yoghurt 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 yoghurt, 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 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 and mix with a whisk until combined. Add sifted flour, baking powder and baking soda and 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 it out of the oven and cool in the tin. Then, remove the cake and place it on a cooling rack to cool.

Mascarpone and yoghurt cream:

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

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


  • 250 g strawberries, hulled and cut in half

Cut the mango cake into two 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.


Mango, strawberry and yogurt cake


Mango, strawberry and yogurt cake
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