This Mango Coffee Cake is tender and moist, studded with sweet fresh mango and finished with a crackly cinnamon-sugar topping. It’s perfect alongside a cup of coffee or tea.
Enjoy other coffee cake variations such as Blueberry Coffee Cake, Rhubarb Coffee Cake, or a Cinnamon‑Streusel Coffee Cake.
Mango Coffee Cake Recipe
I reach for mangoes as soon as they’re in season. This coffee cake is a simple, delicious way to showcase fresh mango: the batter is enriched with buttermilk for moisture and a hint of tang, and a cinnamon-sugar topping adds a crisp finish. If you prefer, pineapple can be substituted for the mango.
Ingredients Needed
This mango coffee cake is made with fresh mangoes and common pantry staples.
(See the recipe card below for exact measurements.)
- Flour – Measure by spooning into the cup and leveling for accuracy.
- Sugar – Granulated sugar for sweetness and to cream with the butter.
- Baking powder & baking soda – Leavening agents for lift.
- Nutmeg – A warm, subtle spice.
- Salt – Enhances the other flavors.
- Unsalted butter – Cold and cubed.
- Buttermilk – Keeps the cake moist and adds brightness.
- Eggs – Adds structure and richness.
- Vanilla – A small amount for flavor depth.
- Mangoes – Fresh is best. If using frozen, thaw, pat dry, and chop small.
- Topping – Granulated sugar mixed with cinnamon for a crunchy surface.
How To Make Mango Coffee Cake
Overview of the method—see the printable recipe card below for precise measurements.
- Prepare the dry mix and cut in butter. Whisk together the flour, sugar, baking powder, baking soda, nutmeg, and salt. Cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
- Mix the wet ingredients. Whisk buttermilk, eggs, and vanilla in a separate bowl. Add the wet mixture to the dry ingredients and stir just until combined. Toss the chopped mango with a little flour, then gently fold into the batter to help keep the fruit from sinking.
- Assemble and top. Spread the batter in a greased 9×13-inch pan. Combine granulated sugar and cinnamon and sprinkle evenly over the top.
- Bake and cool. Bake at 350°F for about 45 minutes, or until a toothpick inserted near the center comes out clean. Let cool, then cut into squares.
Tips & Variations
Quick tips and ideas to adapt the recipe.
- Prevent fruit from sinking. Toss chopped mango with a tablespoon or two of flour before folding it into the batter.
- Add nuts. Stir in chopped pecans or walnuts for extra texture and flavor.
- Swap the fruit. Pineapple makes a tasty alternative if mango isn’t available or preferred.
Proper Storage
- Room temperature. Store in an airtight container for 1–2 days.
- Refrigerator. Keep in an airtight container for 5–7 days.
- Freezer. Wrap the whole cake or individual slices tightly in plastic wrap and foil; freeze for 2–3 months. Thaw in the fridge or at room temperature before serving.
More Cake Recipes To Try
- Apple Bread
- 3 Ingredient Pineapple Cake
- Cranberry Buckle
- Strawberry Cake
If you try this recipe, please leave a review and let me know how it turned out!
Mango Coffee Cake
Pin
Ingredients
For the Batter
- 2 cups all-purpose flour, spooned and leveled
- 2 cups granulated sugar
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla
- 1 large mango, peeled, seed removed, and chopped small
For the Cinnamon-Sugar Topping
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
-
Preheat oven to 350°F. Grease a 13×9×2-inch baking pan and set aside.
-
In a large bowl, whisk together flour, the 2 cups sugar, baking powder, baking soda, nutmeg, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
-
Whisk the buttermilk, eggs, and vanilla in a separate bowl. Add the wet ingredients to the flour mixture and stir just until moistened. Toss the chopped mango with a little flour and fold into the batter to help prevent sinking.
-
Pour the batter into the prepared pan and spread evenly.
-
Mix the 1/3 cup sugar and cinnamon and sprinkle over the top.
-
Bake about 45 minutes, or until a toothpick inserted near the center comes out clean. Cool, slice, and serve. Optionally top with whipped cream.
Notes
Add some nuts. Stir in chopped pecans or walnuts if desired.
Try it with pineapple. Pineapple is a good alternative to mango.
Nutrition
Nutritional information is an estimate and can vary based on the exact ingredients and portions used. If precise values are important, calculate using your specific products.