The recipe for the creamy mango and strawberry cake stems from the search for a fresh dessert suitable for the hot season. I have a real passion for strawberries as well as for mango, and I find them to be a perfect combo.
The creamy mango and strawberry cake is easy and quick to prepare, a fresh and fragrant cake that melts in your mouth, with two well-distinguished layers that marry perfectly. I find it perfect as a dessert at the end of a meal but equally delicious for a snack. I must say that on these hot days, I enjoy it for breakfast with a good coffee.
A very important thing is to use a ripe mango. Often when we buy them at the supermarket, they are not ripe, and they are very hard to the touch. An infallible method to ripen them quickly is to put them together with apples, in a fruit bowl, or in a paper bag.
For my cake, I used gluten-free flour, which you can replace with all-purpose flour. I also used lactose-free mascarpone and ricotta, but this doesn’t make a difference in the result. I still recommend using a soft ricotta.
If you liked this recipe, take a look at the Creamy Vanilla Ricotta and Raspberry Squares, sweet treats with a very similar texture to this one.
Let’s move on to the recipe!!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 14 oz ricotta
- 5 oz mascarpone
- 3 eggs
- 1 cup flour (For me gluten-free, Nutrifree all-purpose)
- 3/4 cup sugar
- 2 tsp baking powder
- 3/4 cup strawberries (net of waste)
- 3/4 cup mango (pulp)
- 1 lemon (grated zest)
- 1 tsp vanilla extract (or one sachet of vanillin)
Tools
- Electric Whisks
- Bowls
- Cake Pan
Steps
First, prepare the fruit, wash and dry the strawberries, and cut them into small pieces.
Peel the mango, obtain the pulp and cut it into cubes, remember to use a ripe fruit.In a bowl, break the eggs, add the sugar, and whisk with electric whisks until light and frothy, then add the mascarpone, ricotta, and flavors.
Finally, add the sifted flour with the baking powder and a pinch of salt, work quickly with the whisks.
Divide the mixture into two bowls, in one stir in the mango cubes and in the other the strawberries.
Prepare an 18/20 cm (7-8 inches) baking pan lined with parchment paper, pour in the mango mixture, level with a spoon, and cover with the strawberry mixture.
Bake at 320°F (160°C) for about 75 minutes. If you want, you can use a larger pan, the cake will be lower but you can reduce the baking time.
After baking, turn off the oven and leave the door slightly open, let the cake cool inside for an hour, and wait until it is at room temperature to remove it from the mold.
👉 For storing the creamy mango and strawberry cake, if you prepare it for an occasion or consume it on the day, it is fantastic at room temperature, but if you don’t consume it immediately, store the creamy mango and strawberry cake in the fridge well covered, it will keep for up to four days.
👉If you tried my recipe, let me know in the comments but above all let me know if you liked it!!
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