Mango Cake Tacos – A Tropical Twist on a Classic Dessert!

Mango Cake Taco

Looking for something sweet, summery, and a little unexpected? Let me introduce you to the Mango Cake Taco—a playful dessert that combines light, fluffy sponge cake with juicy mango and creamy whipped filling, all served in a taco-inspired shape. It's a tropical dream and a total show-stopper for any party, picnic, or weekend baking session. I first fell in love with this dessert when I was playing around with leftover sponge cake and mango cubes. 

The idea was simple: what if we turned a light cake into a taco shell and filled it with whipped cream and fruit? The result? An adorable, refreshing dessert that looks fancy but is actually super easy to make. It’s light, not too sweet, and bursting with mango goodness. 

 Best part? You don’t need any taco molds or fancy tools. Just a round cookie cutter and a bit of creativity. This is the perfect recipe to impress guests, use up ripe mangoes, or simply bring something fun and fresh to the table. Let’s get into it!

1. 🍰 Cake Shell Ingredients:
   • 4 eggs (separate yolks and whites)
   • 40 g vegetable oil
   • 50 g milk
   • 50 g cake flour (or all-purpose if that's what you have)
   • 45 g granulated sugar
   • 5 g cornstarch
   • 6 g lemon juice
   • 6 g vanilla extract
2. 🥭 Filling Ingredients:
   • 300 g heavy cream or whipping cream
   • 25 g granulated sugar
   • Fresh mango cubes (about 1–2 ripe mangoes)
   • Optional: fresh mint leaves for garnish
3. Step 1 – Prepare the Cake Batter: Separate the egg yolks and whites. Chill the egg whites in the fridge.
   In a bowl, heat the vegetable oil to 70°C (158°F). Whisk in the cake flour until smooth.
   Gradually add milk, then mix in egg yolks and vanilla extract until fully blended. Set aside.
4. Step 2 – Make the Meringue: In the cold egg white bowl, add lemon juice and granulated sugar. Beat on medium-high until soft peaks form. Add cornstarch and continue beating until stiff peaks form.
5. Step 3 – Combine & Bake: Fold a scoop of meringue into the yolk batter to lighten it. Then gently fold the batter back into the remaining meringue until just incorporated.
   Pour into a lined 28×28 cm baking tray, smooth the top, and tap to release air bubbles.
   Bake at 150°C (302°F) for 30 minutes, until golden and springy.
6. Step 4 – Cool & Cut: Let the cake cool completely. Flip onto a rack and peel off parchment paper.
   Use an 8 cm round cutter to cut out cake circles. Fold each gently into a taco shape while still soft.
7. Step 5 – Whip the Cream: In a clean bowl, beat heavy cream with sugar until stiff peaks form.
   Spoon or pipe into each cake taco shell.
8. Step 6 – Add the Mango Magic: Top with fresh mango cubes. Garnish with mint leaves if desired. Serve immediately for the best texture and flavor.

🔪Chef's Tips:

1. Use very ripe mangoes for the best flavor and sweetness.
2. Let the cake cool fully before cutting to avoid sticking.
3. These are best served the same day, but you can prep the cake and cream ahead and assemble later.
4. For variety, try swapping mango with pineapple, berries, or kiwi!

Perfect for Summer Parties or Sunday Baking

These Mango Cake Tacos aren’t just adorable—they’re packed with flavor, texture, and charm. Whether you're hosting a tropical-themed brunch or just want something new and exciting to try, this dessert delivers every time. Light, fruity, and not overly sweet, it’s a hit with both kids and adults. Ready to give it a try? I’d love to see your creations—tag me or leave a comment if you bake it.