Fresh Mango Cake

Recipe created by Chef Elango

You go, we go, we all go Let’s Go for Mango!

Recipe Ingredients

Ingredient Weight
Pillsbury™ Super Moist Vanilla Premix 1 kg
Egg 18
Oil 50 g
Water 100 g
Vanilla Essence 10 ml
Cake Gel 20 g
Fresh Mango Cake 600 g
Pillsbury™ Super Moist Vanilla Sponge 250 g
Sugar syrup 60 ml
Pillsbury™ Ivory Cream 250 g
Fresh Mangoes 70 g
Mango Pulp 30 g


  1. Mix mango pulp & neutral nugel properly fill it in piping bag for garnishing
  2. Cut SMV vanilla sponge in layers & soak each layer with sugar syrup
  3. Whip the Pillsbury™ ivory cream until peak consistency
  4. Wash & rinse mangoes, peel off the skin of both mangoes & chop one of the mangoes
  5. Apply Pillsbury™ ivory cream between sponge layers
  6. Sprinkle chopped mangoes between each layer & finish the cake with the remaining ivory cream topping
  7. Make dollops of topping & place mango cubes in between
  8. Serve cold