prep time: 1 hr | bake time: 22 min | total time: 3 hr
This Eggless Mango Cream Cake is inspired by the bakery-style mango cakes I grew up loving – soft sponge layers filled with fluffy whipped cream and juicy mango flavor. It tastes light, fresh, and incredibly nostalgic, especially during warm summer months.
For this version, I added a homemade mango curd between the layers because it gives the cake a deeper mango flavor and helps extend the shelf life slightly compared to using only fresh fruit. But if you prefer something simpler, you can absolutely skip the curd and just layer the cake with fresh mango pieces instead. Both versions taste delicious.
This cake can easily be adapted to be dairy-free with a few simple substitutions. You can use any sweet mangoes available where you live, this cake is all about celebrating mango season in the most delicious way possible.
Mango season has always been an exciting time of the year for me and no mango compares to the flavor of Alphonso mangoes sweet, fragrant, rich, and almost floral in the most beautiful way. It’s easily my favorite fruit, and every summer I wait impatiently for mango season just to make desserts like this one.
In a saucepan, whisk together mango purée, milk, water, sugar, and cornstarch until smooth. Place over medium heat and stir continuously until the mixture warms up and the sugar dissolves.
Cook on medium-low heat, stirring constantly, until it thickens and becomes glossy. Once it coats the back of a spoon, remove from heat and mix in butter until smooth and silky.
The ultimate finishing touch! Light, fluffy, and perfectly rich, this frosting adds a creamy contrast to the cake’s airy texture. Whip cream, powdered sugar, and vanilla extract until stiff peaks form. Keep cold.
Place the first cake layer on a cake stand. Add 4 scoops of whipped cream on top and gently spread it out, making a slight well in the center. Pour a ½ inch (or more) layer of cold mango curd into the center and smooth it evenly.
Place the second cake layer on top and gently level it. Apply a light crumb coat all over the cake to seal in crumbs.
Chill the cake for 30 minutes to set the crumb coat. Frost the entire cake with the remaining cream until smooth. Finish by adding thick swirls of mango curd on top.Decorate with freshly cut mango pieces just before serving.
Absolutely! Swap the whipping cream with any plant-based whipped cream.
Your cream may be too warm. Always chill the cream, bowl, and whisk for best results. Use heavy whipping cream with high fat content.
Keep it in an airtight container or under a cake cloche in the fridge for up to 2-3 days.
Yep! Use buttercream or cream cheese frosting instead.
Yes, this recipe is naturally eggless and without gelatin.
This Mango Cream Cake is guaranteed to steal the spotlight at any celebration! Snap a photo, share your masterpiece and tag me @pastrybysaloni—I’d love to see your stunning bakes.
If this recipe has you craving more, you’re in for a treat! My collection of irresistible vegan desserts has everything from rich, chocolatey delights to perfectly fluffy pastries.
Here are three must-try favorites:
And finally… grab a copy of my cookbook Vegan Baking Made Simple – this is perfect for anyone looking to learn more about baking traditional recipes without dairy or eggs! Available on Amazon HERE
