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Mango yogurt Cake

Mango yogurt Cake

By Chef Dhivya @maplechutney
Published on April 20, 2026
Everything you love about a mango lassi, in cake form. Fresh mango pulp goes right into the batter alongside Greek yogurt, lime zest and cardamom, giving you a cake that's fragrant, tender and deeply tropical. It's a one-bowl situation that comes together fast, and the mango yogurt topping makes it fancy. Serve it with tea, bring it to a gathering, or eat a slice straight from the fridge - it is so fresh.
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Time and servings

55 minsTotal time
8Servings
20 minsPrep time
35 minsCooking time

Ingredients

  • Cake Ingredients:
  • 1 1/2 cups / 180g all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp ground cardamom
  • 1/4 tsp salt
  • 3/4 cup / 150g granulated sugar
  • Zest of 1 lime
  • 2 eggs, room temperature
  • 1/2 cup / 120ml olive oil or neutral oil
  • 1/2 cup / 110g plain full-fat Greek yogurt
  • 1/2 cup / 100g fresh mango pulp, from 1 large ripe mango
  • 1 tbsp fresh lime juice
  • 1 tsp vanilla extract
  • Whipped Cream Topping Ingredients:
  • 2 tbsp / 30g fresh mango pulp
  • 2 tbsp powdered sugar
  • To Finish Ingredients:
  • 2 tbsp pistachios, roughly chopped (optional)

Directions

  • Step 1

    Preheat the oven to 350F (175C). Grease an 8-inch round cake pan, dust lightly with flour, and line the base with parchment.

  • Step 2

    Peel and chop your mango. Blend or mash until completely smooth. You want a thick, lump-free puree. Set aside.

  • Step 3

    In a large bowl, combine the sugar and lime zest. Rub together with your fingers until fragrant. Add the eggs, olive oil, Greek yogurt, mango pulp, lime juice, and vanilla. Whisk until everything is smooth and well combined.

  • Step 4

    Add the flour, baking powder, baking soda, cardamom, and salt directly to the bowl. Fold with a rubber spatula until just combined. Do not overmix -- a few streaks of flour are fine. The batter will be thick.

  • Step 5

    Pour the batter into the prepared pan and smooth the top. Bake for 35 to 42 minutes, until the top is golden and a toothpick inserted in the centre comes out clean.

  • Step 6

    Let the cake cool in the pan for 15 minutes, then run a knife around the edge and turn out onto a wire rack to cool completely before topping.

  • Step 7

    When ready to serve, mix greek yogurt, mango pulp, and powdered sugar until just combined. Keep refrigerated until needed.

  • Step 8

    Dollop the yogurt generously over the cooled cake and finish with freshly chopped mango and pistachio if using. Slice and serve.

  • Step 9

    Notes: Use the ripest, most fragrant mango you can find -- Alphonso or Ataulfo mangoes work beautifully here. If your mango is fibrous, strain the pulp through a sieve before using. The cake keeps well covered in the fridge for up to 3 days and gets better the next day once the flavours settle. Add the yogurt topping before serving.