Mango Pastry

Mango Pastry is a delightful tropical dessert that features soft layers of airy sponge cake, sweet mango filling, and silky whipped cream. Topped with vibrant cubes of fresh mango, this light and refreshing pastry is perfect for warm weather and festive occasions alike.

Why You’ll Love This Recipe

This Mango Pastry offers the ideal balance of flavors and textures—moist sponge cake, fragrant mango compote, and cloud-like whipped cream. It’s not overly sweet, making it perfect for those who prefer a more refined dessert. With its sunny flavor and beautiful presentation, it’s a crowd-pleaser at birthdays, brunches, and summer gatherings. Plus, it can be made ahead and chilled, making it both convenient and impressive.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Sponge Cake:

• all-purpose flour
• baking powder
• granulated sugar
• large eggs
• vegetable oil
• vanilla extract
• milk

For the Mango Filling:

• ripe mangoes, peeled and finely chopped
• sugar
• lemon juice

For the Whipped Cream:

• heavy whipping cream
• powdered sugar
• vanilla extract

For Garnish:

• fresh mango cubes
• whipped cream for piping (optional)

directions

Make the Sponge Cake:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour and baking powder.
3. In a separate bowl, beat the eggs and sugar until light and fluffy.
4. Add oil, vanilla extract, and milk to the egg mixture and mix until smooth.
5. Gently fold the dry ingredients into the wet mixture until just combined.
6. Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely, then slice horizontally into 2 or 3 even layers.

Prepare the Mango Filling:

1. In a small saucepan, combine the chopped mango, sugar, and lemon juice.
2. Cook over medium heat for 5–7 minutes until the mango softens and the mixture slightly thickens.
3. Let the filling cool completely before using.

Make the Whipped Cream:

1. In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Assemble the Mango Pastry:

1. Place the first layer of sponge cake on a serving plate.
2. Spread a thin layer of mango filling over the cake.
3. Top with a generous layer of whipped cream, smoothing it out evenly.
4. Repeat with the remaining cake layers.
5. Finish the top with fresh mango cubes and, if desired, pipe whipped cream around the edges for decoration.

Chill and Serve:

1. Refrigerate the assembled pastry for at least 2 hours to allow the layers to set and flavors to meld.
2. Slice and serve chilled for a refreshing, tropical dessert experience.

Servings and timing

Servings: 8 servings
Prep Time: 30 minutes
Baking Time: 25 minutes
Chilling Time: 2 hours
Total Time: 3 hours 5 minutes
Calories: Approximately 310 kcal per serving

Variations

• Mango Puree Layer: For a smoother texture, blend the mango filling into a puree before spreading it on the cake.
• Coconut Twist: Add a few tablespoons of shredded coconut between layers or in the whipped cream.
• Mango Jelly Topping: Use a clear mango-flavored gelatin glaze for a glossy finish.
• Mini Pastries: Use round cutters to create individual mango pastry portions for serving at parties.
• Mango-Chili Fusion: Add a pinch of chili powder to the mango filling for a subtle kick.

storage/reheating

Store the mango pastry in an airtight container in the refrigerator for up to 3 days. It is best enjoyed chilled and should not be frozen, as the whipped cream may separate and the fresh mango may lose texture. Reheating is not necessary or recommended for this dessert.

FAQs

Can I use canned mango instead of fresh?

Yes, canned mango can be used, but make sure it is well-drained and not overly sweetened.

How do I prevent the whipped cream from deflating?

Use cold heavy cream and a chilled mixing bowl, and do not overwhip. Whip just until stiff peaks form.

Can I make this pastry in advance?

Yes, you can make and assemble it a day ahead. Store it in the refrigerator to keep it fresh.

Can I substitute the sponge cake with store-bought cake?

Absolutely. A plain vanilla sponge or pound cake works well as a shortcut.

What type of mango works best?

Choose ripe, sweet mangoes like Alphonso, Ataulfo, or Kent for best flavor and texture.

How thick should each cake layer be?

Each layer should be about 1/2 to 3/4 inch thick to balance with the filling and cream.

Can I add gelatin to stabilize the whipped cream?

Yes, adding a small amount of unflavored gelatin can help it hold up longer, especially in warm conditions.

What is the best way to slice the cake evenly?

Use a serrated knife and a cake leveler or long toothpicks to mark your layers before slicing.

Can I use a different fruit?

Yes, peaches or pineapple make great tropical substitutes or additions to mango.

How long should I chill the cake before serving?

At least 2 hours, but overnight chilling is ideal for a more set and flavorful pastry.

Conclusion

Mango Pastry is a luscious, fruit-forward dessert that captures the essence of tropical flavor in a light, elegant format. With its soft sponge layers, fresh mango compote, and airy whipped cream, it’s both refreshing and indulgent. Whether you’re celebrating a special event or simply savoring the summer season, this dessert is sure to leave a lasting impression.

Mango Pastry

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A tropical dessert made with fluffy sponge cake, sweet mango filling, and whipped cream, layered and topped with fresh mango cubes for a light and fruity treat.

• Author: Mari
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup granulated sugar
• 4 large eggs
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 2 ripe mangoes, peeled and finely chopped
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 1/2 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Fresh mango cubes (for garnish)
• Whipped cream for piping (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a medium bowl, whisk together flour and baking powder.
3. In a separate bowl, beat eggs and sugar until light and fluffy. Add oil, vanilla, and milk, and mix until smooth.
4. Gently fold the dry ingredients into the wet mixture until just combined.
5. Pour batter into the prepared pan and bake for 20–25 minutes, or until a toothpick comes out clean. Cool completely.
6. For the mango filling, combine chopped mango, sugar, and lemon juice in a saucepan. Cook over medium heat for 5–7 minutes until thickened and soft. Let cool.
7. In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
8. Slice the sponge cake into 2 or 3 layers.
9. Spread mango filling on the first cake layer. Top with whipped cream. Repeat with remaining layers.
10. Top with fresh mango cubes and optional piped whipped cream.
11. Refrigerate for at least 2 hours before serving.

Notes

• Use ripe, sweet mangoes for best flavor.
• Let the cake cool fully before slicing to avoid crumbling.
• Chill the mixing bowl and beaters before whipping cream for best results.
• This pastry is best served chilled.

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 22g
• Sodium: 70mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 110mg