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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.

Ingredients

Units Scale
  • 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)

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

Find it online: https://yumfoodusa.com/mango-pastry/