Mango Passion Fruit Cake: Delicious 55-Minute Recipe For Crowd-Pleasing Desserts

Mango Passion Fruit Cake is a tropical dessert that bursts with golden mango flavor, tangy passion fruit, and a light, fragrant mango mousse layered over a soft vanilla sponge cake. This Mango Passion Fruit Cake recipe is the perfect show-stopping, crowd-pleasing dessert for anyone craving bright, fresh, tropical flavors at home. Combining airy textures, vibrant fruit, and an elegant presentation, this homemade mango and passion fruit cake looks bakery-worthy yet remains completely achievable with clear, step-by-step instructions (medium difficulty, with most preparation done ahead). Whether served as a summer birthday cake or as a refreshing winter dessert, this Mango Passion Fruit Cake delivers a light, fruity, and irresistibly fresh taste that everyone will love.

• Why This Recipe Works
• Ingredients You’ll Need
• Step-by-Step Cooking Instructions
• Recipe Variations & Dietary Modifications
• Serving Suggestions & Pairings
• Storage & Meal Prep Tips
• Nutritional Information
• Conclusion
• FAQ Section

Why Mango Passion Fruit Cake Recipe Works

This Mango Passion Fruit Cake is pure tropical magic in every bite. Rather than a single flavor, this mango passion fruit cake recipe delivers a perfect duet of rich mango mousse and zesty passion fruit curd, layered over a light-as-air vanilla sponge cake. The beauty of this tropical mango and passion fruit cake lies in its balance of flavors and textures—pillowy creaminess, bright fruit acidity, and tender cake—so every slice tastes fresh, never heavy or overly sweet. A touch of gelatin helps the mango mousse hold clean slices, while the passion fruit curd or glaze offsets the natural sweetness of ripe mango. Made with real mango and passion fruit purée, this Mango Passion Fruit Cake has a fragrant, bakery-quality aroma you simply can’t get from artificial flavoring.

Ingredients of Mango Passion Fruit Cake Need

• For the Vanilla Sponge (2 x 7-inch rounds):
  • 120g unsalted butter, melted (½ cup)
  • 1 large egg (~50g)
  • 160ml whole milk, room temp (⅔ cup)
  • 40ml water (⅛ cup)
  • 5ml vanilla extract (1 tsp)
  • 120g granulated sugar (½ cup + 2 tbsp)
  • 200g all-purpose flour, sifted (1⅔ cups)
  • 6g baking powder (1½ tsp)
  • Pinch of salt (optional)
• For the Passion Fruit Curd:
  • 125g passion fruit purée or pulp (½ cup)
  • 100g granulated sugar (½ cup)
  • 2 large eggs
  • 70g unsalted butter, room temp, cut in pieces (5 tbsp)
• For the Mango Mousse:
  • 2 tsp (4.5g) powdered gelatin
  • 30g cold water (6 tsp, to bloom gelatin)
  • 250g mango purée (1 cup; from 1–2 ripe mangos, or frozen purée is fine)
  • 50g granulated sugar (¼ cup)
  • 250g heavy cream (1 cup), whipped to soft peaks
• For the Topping:
  • Optional: extra whipped cream, mango slices, and passion fruit pulp or seeds for decoration

Step-by-Step Cooking Instructions

1. Bake the Sponge Layers:
   • Preheat oven to 180°C (350°F). Line two 7-inch round cake pans with parchment and grease sides.
   • In a large bowl, whisk together melted butter, sugar, and egg until creamy and pale. Stir in milk, water, and vanilla extract until combined.
   • Sift in flour, baking powder, and salt, folding gently until mixture is just smooth.
   • Divide batter evenly between pans. Bake 25–29 minutes, or until golden and a toothpick shows only moist crumbs.
   • Cool cakes in pans 5 minutes, then turn out onto a rack to finish cooling completely.
2. Make the Passion Fruit Curd:
   • In a medium heatproof bowl, whisk sugar and eggs until well combined.
   • Add passion fruit purée; set bowl over a saucepan of barely simmering water (bain-marie).
   • Whisk constantly 5–7 minutes, until thickened and coats the back of a spoon. (Do not let it boil!)
   • Remove from heat. Whisk in butter, a piece at a time, until smooth and glossy.
   • Press curd through a strainer into a clean bowl to remove seed bits. Cover with plastic wrap (touching surface), chill until cool and thick—about 1 hour.
3. Prepare the Mango Mousse:
   • In a small bowl, evenly sprinkle gelatin over cold water. Let bloom for 5 minutes.
   • Gently heat half the mango purée and all sugar in a small saucepan until just hot (not boiling). Remove from heat; stir in bloomed gelatin until dissolved.
   • Add remaining mango purée. Cool mixture to just-warm (no hotter than body temp).
   • Whip cream to soft peaks. Fold cooled mango-gelatin mixture into whipped cream in two additions, working gently to keep mixture airy.
   • Set aside; use while still pourable.
4. Assemble the Cake:
   • Line a 7-inch ring mold (or the pan you baked the cakes in, cleaned) with an acetate cake collar for best results. Place one sponge layer in the base.
   • Spread passion fruit curd over the cake layer (save a few spoonfuls for topping if desired).

   

   • Pour or spread half the mango mousse over the curd, smoothing flat.
   • Top with the second sponge layer. Add remaining mousse, spreading to edges.
   • Gently tap pan on a towel-lined surface to level. Chill at least 4 hours (or overnight) so mousse can set completely.
5. Decorate and Serve:
   • Remove cake from pan using the acetate collar for perfect edges. (If not using acetate, run a warm knife around the edges before unmolding.)
   • Decorate with swirls of whipped cream, slices of fresh mango, a drizzle of passion fruit puree, and a few seeds for drama.

Recipe Variations & Dietary Modifications

• Keto/Low-Carb Version: Swap all-purpose flour for ultra-fine almond flour (add ½ tsp xanthan gum for structure). Use a keto baking sweetener like erythritol in both the cake and mousse. Choose full-fat coconut cream and unsweetened mango purée if possible. Curd can be thickened with more egg yolk instead of sugar.
• Vegan Version: Replace butter with vegan margarine or neutral oil. Use plant-based milk, and substitute the egg with ¼ cup aquafaba. Gelatin in the mousse can be swapped for agar-agar (about ¾ tsp, bloomed and boiled), and fold in chilled coconut cream instead of dairy whipped cream. For curd, use cornstarch or arrowroot for thickening and vegan butter for richness.
• Gluten-Free Version: Use a trusted 1:1 gluten-free baking flour blend in place of regular flour. If making at elevation, add a tablespoon more milk for moisture. Always double-check that baking powder and other components are certified gluten-free.
• Mild or Spicy Version: Like a gentle warmth? Fold ¼ teaspoon fresh ginger juice into the mango mousse. For more zing, a pinch of chili powder in the curd makes this cake pop—a nod to popular tropical cake pairings!

Note: For all variations, chilling times remain the same but vegan mousse sets more quickly, so work swiftly once agar is added.

Serving Suggestions & Pairings

This mango passion fruit cake stands out on its own, but it also shines with careful plating and pairings. Slice with a warm, thin knife for perfect edges. Wipe the blade between cuts for ultra-sharp slices. Pile on extra fresh mango cubes or passion fruit pulp just before serving for a burst of color and tang.

Pair with unsweetened coconut yogurt, lightly toasted coconut chips, or a tart raspberry coulis on the side. For drinks, tropical cocktails or fruity teas (like hibiscus or passion fruit iced tea) are dreamy companions. If you’re planning a dessert table, complement with other bright fruit cakes like our Apple Spice Cake or a bold Chocolate Lovers Cake for a stunning flavor contrast.

Storage & Meal Prep Tips

Mango passion fruit cake stores beautifully with just a few tricks:

• Refrigeration: Store covered in the fridge for up to 2 days. The gelatin-stabilized mousse keeps its texture, but expose fresh fruit topping to air as little as possible.
• Freezing: Assemble in a lined ring or springform pan, then freeze solid BEFORE decorating. Wrap tightly in plastic and foil. To serve, defrost overnight in the fridge (still wrapped) so condensation gathers on the outside wrap, not your cake. Top with fresh fruit only after thawing—frozen mango can become mushy after thawing.
• Make-ahead: Sponge and curd can be prepared and chilled (or frozen) up to a week in advance. The mousse should be made fresh at assembly since it sets quickly. Decorate the morning of your event for freshest flavor and most vivid color.

For more make-ahead inspiration and storage ideas, check out how we prep for big bakes in our Labubu Cake Ideas Guide.

Nutritional Information

Estimated using one slice cut from an eight-slice assembled cake. For detailed nutritional analysis or modifications to lower sugar and fat, see USDA FoodData Central or the Nutrition Data calculator to customize based on your needs.

Conclusion

If you dream of a cake that’s as bright as a summer sunrise—featuring creamy mango mousse, tangy passion fruit curd, and a vanilla sponge crumb so light it almost floats—this Mango Passion Fruit Cake will win everyone over. Whether you follow the classic mango passion fruit cake recipe or explore plant-based or lighter variations, every slice delivers a perfectly balanced taste of the tropics.

Don’t forget to share your Mango Passion Fruit Cake creations in the comments or tag us on Instagram—we love seeing your beautiful, joyful bakes. Happy tropical baking!

FAQ of Mango Passion Fruit Cake