Preparation Time

35 min

Cook Time

25 min

Total Time

60 min
Mango mascarpone cake is a light, airy and super moist cake with a very flavourful vanilla cardamom sponge and a very fluffy and balanced out mascarpone whipped cream frosting. The cake is slathered with a layer of mango puree in between and is topped with fresh mangoes on the top making it a perfectly balanced cake. The recipe is a classic and is super easy to follow. The slight sweetness of the frosting goes hand in hand with the sweet mango puree, fresh mangoes and the very airy sponge. This

For Sponge

* Maida 120 g * Eggs 4 nos * Sugar 120 g * Baking powder 2 g * Vanilla extract 3 g * Refined oil 30 ml

For Forsting & Sugar Syrup

* Mascarpone cream 100 g * Whipped cream 150 g * Alphonso mango puree 50 g * Sugar 37.5 g * Water 112.5 g


* Grease two 6 inch cake mould and line with parchment paper. * Beat eggs and sugar till the mixture reaches “ribbon stage”. * Preheat oven to 200 deg C. * Add vanilla extract and cardamom powder at this stage. * Sieve ⅓ of maida and baking powder mixture into the batter and fold. * Repeat the above step two more times. Gently fold in the oil. * Pour the batter equally and bake at 200 deg C for 25 mins.


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