Guysssss!!!!!!! you gotta try this four layer eggless mango cake . I am happy to share one of my favorite summer cake recipe with you today which is a dream of every mango lover. This moist and spongy mango cake is layered with homemade easy mango pudding for a great fruity punch and further layered with this creamy dreamy whipped cream cheese frosting.Moreover this mango cake recipe is egg free , has no butter or condensed milk .
It is made with simple ingredients that you will find in your kitchen. Make this cake with fresh mangoes when they are in season or canned mango pulp all year round.
The eggless mango cake recipe that I am sharing with you today tastes great on it’s own. But if you have some time on hand do make the mango pudding as well as the whipped cream cheese frosting . It won’t take much time to make these components. The moment you will take the very first bite of this four layered dreamy mango cake you will be happy that your effort was worth it!
I am not much of a icing fan. I love my cakes straight out of the oven. But this frosting is so so good and it complements the fruity taste from the mangoes perfectly. This whipped cream cheese frosting is a combination of cream cheese and whipping cream which makes this frosting lighter than the classic buttercream. What I like about this frosting is that it isn’t overly sweet. A perfect fruity cake for everyone to enjoy!
You might be thinking why am I posting cake recipes back to back. It’s mango season and I terribly miss mangoes from India 🙁 My instagram is filled with people flaunting a big bowl of alphonso mangoes or enjoying aam ras . These mango cravings got me to make this mango cake. I got a great response on my eggless tiramisu poke cake that I posted last week that is why I couldn’t wait to share this delicious cake recipe with you.
If you are interested in other eggless cake recipes make sure you have a look into my cakes and bakes section- link here.
I feel cream cheese pairs well with fruit based cakes. If you want to try other frostings then feel free to browse these delicious and easy frostings- link here.
Given below is a quick pictorial of assembling the cake . For more details on how to assemble layered cake refer to my Salted caramel death by chocolate cake for detailed explanation – link here.
I wanted to keep the frosting simple hence went for a rustic look. I have frosted the cake with some yellow and orange tinted whipped cream cream cheese frosting on the outside of the cake and topped it with two tone swirls. I have even added a quick mango rose in the center. Making this rose is so much fun plus you get to taste real slices of mangoes in your cake!
How to make a layered eggless mango cake ?
Simply bake the cake using below given recipe. Cool and level the cake . Fill in with desired filling and frosting. Or follow my whipped cream cream cheese frosting and mango pudding recipe.
Can I use other fruits instead of mangoes?
Yes . Fruits that would substitute mangoes well are apple , banana or strawberry puree.
Can I half or double this recipe ?
Yes , this recipe can be adjusted to required servings. Just make sure to use appropriate pan size.
Can I use canned mango pulp instead of fresh mango pulp to make this eggless cake?
Yes you can. Just reduce the amount of sugar as mentioned in the recipe notes.
Can I add in chocolate chips, nuts or dried fruits to the cake ?
Yes you can add them .
How to store this eggless mango cake ?
Unfrosted cake can be stored in the refrigerator for 5 days . If frosted then consume within 4 days.
How much does this eggless cake weigh?
Unfrosted cake weighs around 700 grams. With icing and decoration it is 1 kilo (kg) or more depending on the design. This cake is ideal for 1kg eggless cake recipe.
How to make eggless mango cake –
1 cup size = 240 ml.
(USA standard measuring cup size used )
Eggless mango cake
Ingredients
- 1 ½ cup all-purpose flour 217 grams
- 1 tablespoon cornstarch 10 grams
- ¼ teaspoon salt
- 1¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vinegar or sour lemon juice
- 1/3 cup oil 68 ml
- ¼ cup granulated sugar* 47 grams
- 1 cup canned Mango Puree* 264 ml (see notes)
- ½ cup milk 116ml
- 3 tablespoon water to adjust batter consistency if it's thick
Eggless mango pudding
- ½ cup mango pulp
- ½ cup water
- 2 teaspoon lemon juice
- 2 tablespoon sugar
- 1 tablespoon cornstarch
- ¼ teaspoon vanilla extract
- ½ teaspoon cardamom optional
For frosting/ icing
- 1 entire recipe of sturdy whipping cream - cream cheese frosting
Mango rose garnish
- ½ mango peeled
Instructions
- Pre heat the oven at 350 deg F/ 180 deg C
Preparing the pan
- Brush two 6” cake pans or one 8” cake pan with oil on the bottom and the circumference too. Now dust it with some flour to coat the pan.
- Cut and line the pans with parchment round at the bottom.
Preparing dry and liquid ingredients
- In a large bowl sift all dry ingredients.
- In another bowl place all liquid ingredients and sugar.
- Whip until the sugar granules are almost melted .
- Now pour the liquid ingredients over the dry ingredients and whip until lump free.
- Do not overmix.
- Bake for 28-32 minutes or until the toothpick inserted in the center comes out clean.
- Once done take it out of the oven carefully.
- Let the cake cool in the pans for 10 minutes.
- Now run a butter knife around the circumference of the cake to rlease it.
- Now invert the cakes on the cooling rack to cool completely.
- Loosely cover the cakes with a muslin cloth or kitchen towel to prevent drying out.
For the mango pudding
- While the cake is baking quickly blend or whisk the ingredients called for pudding together into a smooth paste. Add more sugar if the mixture isn't sweet.
- In a non stick pan cook the mixture on low heat stirring occasionally.
- Once the pudding mixture warms up stir continuously scrapping the sides and bottom to avoid sticking.
- The pudding is done when the mixture starts to thicken up and coats the back of the spoon well.
- Mango pudding should be done under 10 minutes start to finish.
- It will thicken more after cooling down.
Assembling the cake
- Refer to the pictorial given above.
- Slice the top of the cakes to level if there is a dome .
- Cut the cakes into half.
- Now spread some mango pudding over the first layer topping it with a layer of frosting.
- Repeat for all the layers while stacking them.
- You may tint the frosting with your choice of colors.
- Now frost on the top and the sides as desired.
- Peel and cut a mango into half . Cut thin slices . Arrange the slices in a circle starting at the center to form a rose.
- Fill the icing bag with dual color frosting and pipe swirls if desired.
- Refrigerate the cake at least 2 hours before eating.
Step by Step video of the recipe -
Notes
Nutrition
Hope you like this recipe on Eggless mango cake and do give it a try. I would love to hear from you. Love being here , don’t miss a single recipe. Subscribe now – it’s free and get every recipe in your inbox. Subscription box is on the home page and below every recipe post.If you have tried any of my recipes do drop in a feedback in the comment section or on my Facebook page carveyourcraving in messages section or tag me @carveyourcraving on instagram.
Are we friends yet . Let’s connect on-
Facebook| Instagram | Pintrest | Twitter
Happy cooking! Do share it with the world! Thanks for stopping by.
Thanks for the recipe. This recipe for the cake is very easy to prepare and comes out very well and is super delicious .
This is only cake that I have bee able to bake successfully.
What is the difference between mango pulp in the pudding and mango puree in the cake? I only have Kesar Sweetened Mango pulp, can I use that for both of these things? Or is there a way to substitute it in?
Yes, Kesar mango pulp works. Just keep it puree consistency.
Can i use frozen Mango puree that we stored from summer? Or do we have to use canned mango puree? Please reply asap as I am in the process of making it currently! Thank you
Either Works Pooja, I have store-bought puree which is already sweetened.
Hi Khushboo,
Thanks for the wonderful recipe. Made this cake and my entire family loved it. It was soft and moist. I had one problem though, the cake crumbled when cut and the layers were not able to hold together in the hand, it was falling apart. Could you please suggest why this happened, so that next time I try, it comes out firmer.
Thank you for your feedback NK. I am not sure why did the cake crumble. It holds up really well. Did you cut while it was warm? Did it cook through?
Followed this recipe to make my kids birthday cake. It worked perfectly, the cake was soft and the frosting was so stable.
I like to make eggless bakes and this recipe is a keeper for our mango loving family.
Thank you so much 😊
Happy birthday to your kid. I am happy that this cake turned out well for you! Thank you for a lovely feedback!
Hi Khusbhoo, Can I use canned mango purée to make mango pudding?
Sure Kiran, I do it all the time. Canned puree works.
Mam, you have mentioned 1cup=240gms but in the ingredients it states 1 1/2cup or 217gms. Please clarify
Hello Babloo, US 1 cup = 240 ml and not grams. Every ingredient weighs differently even if it is filled in 1 cup. So if you are following cup wise stick to it and if you are weighing follow that for everything.
Hi.. my cake dint rise and middle portion remained bit unbaked.. what could be the reason
Hello Sonal, did you use fresh baking powder and soda? And what pan size was used? Baking time highly depends on that. And always rely on the toothpick test as every oven is different too.
Hello ,
Can you pls tell how to make mango lychee cake with whipping cream
Thanks in advance
Hello Shweta, are you looking for chopped lychee im this mango cake?
Is there any way to do this in a convection microwave setting?
Hello Dr.Natasha, convection mode works as a regular oven so yes if you are used to baking other cakes in that mode then please bake this one the same way. Check at 30-minute mark as time may vary!
Loved the outcome🌸
Thanks for sharing this easy recipe!!
I am happy you enjoyed it Surabhi!
I did as per the instructions but the cake didn’t get cook in the inside. It reached a point where the outside got burnt but still from inside it was wet and left uncooked. My mangoes got wasted 🥺 And I tried for more than 1 and half hour
I am sorry that your results were not great. It is very unlikely for the cake not to cook. If you see, many readers including me have great results every time. WHat pan size did you use? and did you measure everything properly.
Hello,
Cake seems too tempting.. Any substitute for cornstarch in cake part?
Yes, I have updated the post Shubhi with substitutes.
Thanks for the response. I have one more query. I have only one cake tin of 6″ and no other size. So can I bake the cake in 2 parts ? I mean first bake half batter,,, n then after 30 min’s the remaining batter?
Or if you could give measurements in cups for a single 6″ inch cake tin, please….
Hi Shubhi, simply slash the recipe into half for making just one 6″ cake.
I am scared to use lemon juice and baking soda together. Don’t know how will it react as i have never used them together? How will skipping lemon juice affect recipe
Hi Kirti, lemon juice or vinegar reacts with baking soda to give it a lift. If you want to skip it use 1 tablespoon yogurt instead.
I tried this for our daughters birthday. It was a big hit. Thanks for the detailed instructions. It was my first time attempting. Thanks again
Hello Geeta, I am glad you liked the recipe. Thank you for a lovely feedback!
This cake turned out so, so good! It’s moist and gooey and the cream cheese frosting makes the flavors come together. Mangoes are one of my favorites and I’m sure I’ll make this cake again!!
We absolutely LOVED this cake!
We made a vegan version of this and the oat milk did not change the flavor at all. So moist and soft!
The mango pudding spread was fantastic!!
This is definetly a keeper recipe.
Hi what was your vegan frosting recipe? Thanks
Hello Roshani, I have a cream cheese frosting recipe in my strawberry cake recipe. You can refer to that one.
Hi, planning to do it tomorrow. Can I just layer only with the mango pudding and not use the cream frosting? Will that work?
Yes Manasa, you can make it like that. You can even choose some other frosting or no frosting like a tea time cake.
Hey khushboo,
Yes please do bake on the weekend and please give the measurements in grams.
Would be glad
Thank you !
Can I substitute all purpose flour with cake flour since I have it in my pantry ? If yes do I still add cornflour ? Or should I stick with all purpose and cornflour ? Please suggest. BTW this is going to be my second attempt. First time was big hit. Thank you sooo much for tips and recipes !!
Hello MSS, yes you may swap all purpose flour and cornflour with cake flour. This means you will skip cornflour. I am happy that you enjoyed this recipe.
Hi Khushboo,mango cake came out beautifully,the colour, texture everything is perfect,but the taste is bitter…can you please tell me why☹️
Bitter? hmm, I never had an experience of a bitter cake. Did you over use vinegar or may be a spoilt lemon. Because I can’t figure a reason why the cake could possibly be bitter.
I have tried twice but there’s some problem in the recipe as both the times the cake didn’t come out fluffy at all. It’s like a barfi and not baked bread.
Hello Swati, I have tried this recipe many times so did many of my readers with great feedback. I am sorry that your bake resulted like a barfi. If you see the quantity of baking powder and soda, it is impossible for the cake not to fluff up. Please check the strength of your leavening agents. I suspect that to be old. Did you measure everything as per the recipe? Let me know.
The cake came out fluffy and yummy. I tested it to be safe before making on my sons birthday next week . It’s so yummy even without the frosting. Looking forward to make a complete frosted cake. Thanks hun!
I am glad that this cake worked for you Jasmine. Awaiting photos.
Hi! you have a recipe dor mango puree? Hope you can share, thanks
Hello Joannah, for mango puree you just blend the fresh mango pieces in a blender with 2-3 tablespoon water per 1 cup of chunks and form a thick pourable puree.
Hi, am planning to bake this. It looks beautiful. I want to bake a small cake. What is the measurement of the cup here? Is it 240ml?
Hello Sri, yes, it is 240 ml. I have updated the base cake weight measurements.
Hi khushboo,
I am tej.
I am from india.
Your recipe looks amazing and i want to try it.
But i want to make this recipe for 7 people.
And the measurements are not clear.
Could you please give the measurements in grams too?!
Would appreciate it
Thank you!
Hello Tej, I will bake this cake on the weekend again and update the measures in grams.
Hi, what all must I keep in mind if I’m going for a microwave version of the same recipe?
Hi Gopika, I haven’t tried making this cake in a microwave. It will cook way faster of course.
Hi, do you have the metric measurements for this recipe??? Looks amazing 😍😍😍
Yes, sure Mahak, I will be updating this weekend.
This is such a good recipe. Turned out so well, and I didn’t change a thing. Mine did not rise enough for 4 layers but it doesn’t matter, it tastes delicious. Thank you for the recipe.
Hey hi, I followed the recipe to the T, however my cake was dense and mushy, it was sticking onto the mouth. I cut it only after it cooled down fully. What could have gone wrong.
Hello Mansi. I suspect it isn’t baked. Did you do the toothpick test? Every oven is different. So it’s important you insert a toothpick to check whether the cake is done or not.
Hi Khusbhoo,
I tried the recipe. The cake was yum but it wasn’t fluffy enough. What step shall I take to make the cake fluffy? thanks
Hi Somya, mango puree differs, so if you are in short of liquid add more. This cake turns out moist and fluffy for me. And make sure your baking soda and powder are full strength and not expired.
Can I use spelt flour with coconut flour or some other sort of a healthy flour combo,instead of white flour? Recipe looks yummy!
Hi Kim, you can do whole wheat flour , oat flour and almond flour combo. I haven’t tried it with the flour mentioned by you.
Can u plz share the measurements with oat, almond and whole wheat flour?
Hi Tanya, I would do 60% whole wheat flour and 20 % almond and oats flour. The liquid needs to be adjusted accordingly.
My cake did not baked well, it was wet even after baking for 2 hrs. I had followed the recipe correctly. Don’t know where it went wrong. Would suggest never try it
Hello Maulishri, sorry that your cake didn’t bake. If you see the ingredient list it has enough leavening agent to fluff up the cake. Did you forget to add them? Or check your oven temperature.
Hey. This cake looks delicious and I’m planning to make this cake For my parents’ anniversary tomorrow. But I wanted to ask whether it is okay to keep the mango pudding overnight in the refrigerator separately till I assemble the cake (the frosting and all) tomorrow morning or should I apply it on the cake and then keep the cake in the refrigerator and only keep the frosting separately.
Hi Krishna, I hope you have received my email on this query. Yes, you can store mango pudding 2-3 days in the fridge without any problem.
I made it for the 3rd time and it turned out amazing! This time I added orange zest and some blackberries 😍😍😍
Yayy awesome, orange sounds yum!!
Hello, I want to try this recipe. But just 2 of us so can I get the measurements for a smaller cake? Can I just halve all the ingredients?
Manpreet, you can cut the recipe into half and make it or even 1/4th.
Delicious and yummy cakes, Looking beautiful mango flavour cakes,
Hi Khushbu thank you for lovely recipe. Can you use wheat flour?
Hello Kinjal, yes you can use wheat flour. The cake will need more liquid, so adjust it accordingly.
Very nice tried slicing the 2 single cakes to make 4 but they where quite thin so only did a 3 layer cake but delish put the cardomin in too and used almond milk worked a treat
Sounds great Gail. Thank you for sharing your experience with us. Cardamom and almond complements the mango flavor well! I am sure it was wonderful!
Hi,
Can this be made with a boxed cake?
My friend just tried it with a boxed mix and it turned out superb. I will check with her how to go about it and get back to you.
I have made it with success and used mango flavored buttercream and covered in fondant successfully. What I wanted to find out was if I had to say double or quadruple the recipe to make 12 in round cake about 3-4 inch tall does the recipe need alterations or if is directly multiple of 2 or 4 as needed
I am glad you that you liked this recipe Neikhila. I have never baked in a 12″ pan. You can easily double the recipe for a 9 ” pan. Try multiplying and making it. I have no idea about larger surface cakes especially eggless ones.
How long should I bake if I double the ingredients?
Hello Thanmayee, It depends on the size of pan used.
I love fruit cakes especially Mango cake. The pics you shared are really amazing. I made a mango cake on the occasion of my brother’s birthday and came out very delightful. Thanks
Hi. Looks great! Excited to try this! If I use coconut milk instead of regular milk, do you recommend the thick canned coconut milk or the thinner one in a carton? Thanks
Hello Mamata. Thin coconut milk will do.
Thanks for sharing this cake! I made it twice so fast and it taste so good!
I used apricot jam instead of mango pudding as a shortcut 😅
Apricot sounds yum Isra!
Hi Khushboo,
I made this cake and it was so tasty and delightful!
I believe that use of vinegar/lime juice is to convert the milk to buttermilk. So, will it be ok if I used coconut milk instead of milk to bring a coconut flavour with a different fruit or should I skip the vinegar/lime juice?
Sure you can use coconut milk. Do add vinegar as it is essential for baking soda to react and make the cake fluffy .
I am one of the mango favourites. This mango cake is just melting.
Great work. I loved the color of the cake, it’s quite soothing.
Hi I just made this cake today for ny son’s birthday and it turned out amazing! So moist and yummy! Thank you so much
Happy birthday to your son Isra. I am glad you liked it.
I am vegan. And it’s one of my favorite. Thanks a lot for the recipe. I love you guyss!!!
Hi Khusboo
This recipe looks really lovely and tempting. I want to try it for my daughter’s 8th Birthday. Can I used tin mango pulp instead of fresh? I am good at baking but not very good at icing so hopefully it should be fine. But I want to make this cake for 20 people. How can I take measurements then?
I always get wrong with cake when I don’t follow measurement.
Can I use butter cream for frosting? And can you tell me what will be the measurements for that?
sorry asking too much but I really want to try this.
Hello Nikita, yes you can use tin mango pulp. For 20 servings I suggest bake it in 9″ round pan. Use this recipe twice to get two layers of sponge. Fill it with desired frosting and ice the sides plus the top.Decorate as preferred.
i have tried this recipe, trust me its yummylicious !!!! the recipe looks bit lengthy but onces you start preparing it goes on vry easy.. thank you kushboo for the delicious recipe.
i have a request for you, caan you please try rasgulla cake . 🙂
Thank you for a lovely feedback Dimple.Request noted.
I made this cake for my niece birthday as she is a mango fan . Cake was a big hit at the party . Such a great change from chocolate cake. Thank you.
So after careful consideration of the recipe and comments I tried this. It was surprisingly good. Couple of things though,
1. The cake itself was a little gooey (maybe I should have left it in the oven longer?) but the taste was good.
2. The mango pudding needs far more cornstarch because it was too runny for my taste.
I added 1/2 teaspoon of mango essence to the cake to bring out the flavor
The cake proved to be pretty sturdy for constructing and didn’t lose its shape.
All in all it’s a keeper!
Thank you for your feedback Ana. Always check if the cake is done with a toothpick. Every oven is different. Yes you may alter the consistency of the mango pudding.If you are using Mexican mangoes , mango essence will definitely bring out more flavor. Thank you for trying it.
If I cut the recipe in half does that mean I would use one 6inch pan?
Yes Ana, 6″ pan will work well if you halve the recipe.
Made this cake twice this week. It was so delicious. Spongy and fruity. Thanks khushboo for always giving us easy recipes that work too.
I am glad you enjoyed it Nanda. Thank you for a lovely feedback.
Cake is flat and half baked using recipie as is. Would be better to just use a regular cake recipie, replace the water with mango pulp, and eggs with apple sauce. Ended up baking the cake round for 1 hr at 400 and it’s still all goop
Aah such a bummer Priya. Sorry for that! I have baked this cake numerous times for my family and friends without any problem. So did many of my readers with great results. Did you skip the baking powder or soda by mistake? were they fresh and not expired? What size baking pan are you using? Let’s work it out.
Hi Khushboo, many thanks for posting such great eggless recipes. Had just a little query, can i drape it with fondant? Will it be sturdy enough?
Thanks again
Hi Seema, the cake is sturdy enough for Fondant but the frosting is not. So use a buttercream or any other sturdy frosting .
We shared this eggless mango cake this week. Everyone in the family loves it! Every bite burst with happiness, it’s like the heaven opened its gates. This is so good, so thumbs up!
I made this cake twice, the first time exactly as your recipe and it was good but dense. The second time I added a tbsp of apple cider vinegar to the milk before mixing the wet ingredients and added 1 tsp of egg replacer powder to the dry ingredients. It had the same great taste as the first batch but soft and fluffy. 🙂 Thanks for the recipe.
Thank you for your feedback Jasbir. I will test this recipe again with your given tips.
Hi khushboo,
I want to make this cake with 4 layers.
I have 2 9inch pans. How many times do i have to multiply the recipe?
For a 9 ” pan and 4 layers I suggest you double this recipe.
Hey,
I have made this cake and I really thank you for this recipe
It turns out awesome.. I make it with cream cheese
Whipping frosting.. I just have one doubt… I was
Planning to add caramel sauce drip on top of it
But was not sure that will it go with it or not.. can
You please suggest me
I am glad you like it Komal. Caramel and mango is an odd combo and the cake will be overly sweet in my opinion.
An awesome recipe. Quick q: Can you give recipe with whole wheat flour?
Thank you Jp. You can sub the all purpose flour with whole wheat flour . The result will be a little dense.
What should be the substitution if using powdered sugar ?
Hello Abby , by powdered sugar you mean just ground sugar or using store bought confectioner’s sugar?
Hi there,
This mango cake looks amazing. Mangos season is going on and it is a very good idea to make a mango cake. I guess everyone would love it.
Warm Regards
YummyCake
Hi khushboo, I like your receipes. It will be possible to cut the cake in 4 layers with this method? My cakes always break even in 2 layers. Also I have MR 40 litre off. On which mode generally cakes are done? I make with both rods on. I have to gift this cake to someone so it should come out nice right?
Hello Rachana, as far as I know, you only need bottom element (rod) to be heated, not both. As you can see I have made a four-layer cake with ease. Work with gentle hands and refigerate the cake before cutting the layers.
Thanks for this recipe. I recently tried it for my kids. It tasted good, but I couldn’t get two things right. One, that it wasn’t as fluffy/soft as it should have been…and second, that the pudding did not thicken as expected. Can you please help me address these two shortcomings?
Btw, I had churned mango pulp in a mixer…just a little bit..
Thank you
Shilpi
Pudding does thicken as it cools. If you think the pudding isn’t thick enough then simply add 1 teaspoon more cornstarch/ white corn flour to it . Hmm did you over beat the batter? It can make final cake a bit tough. Just mix until lumpfree.
Is the cream cheese frosting necessary
No .. you may just enjoy it without any frosting.
Tried this cake with tin purée . It was tasty. Many thanks.
Awesome Sarla!
Hi khushboo, am drooling looking at this cake😍😍. I want to try my hands on this for my daughter’s birthday(9th June) but have few questions please guide me
1. I have never tried buying mango here in USA after couple of bad experiences. May i know What mangos did you use? If I plan to buy canned which one would you recommend?
2. My family is not a fan of buttercream/ cream cheese.
They don’t like too sweet too.Having said that you said it wouldn’t taste cream cheese it’s used only to sturdy the whipping cream am i right?
Please reply
Thank you,
Shilpa
I prefer Ataulfo mangoes for fresh ones and canned alphonso pulp . The frosting used here isn’t overly sweet.
Loved the texture of this cake . Great taste. Thank you!
Tried this eggless mango cake yesterday for my son’s birthday. It was so yummy. I did buttercream icing as we don’t like cream cheese.
Happy birthday to your son Sandhya! I am glad you liked it .
I baked the cake today it came out super yummy
Awesome. Thank you for a lovely feedback Harsha!
Can I use non dairy milk ya nondairy yogurt instead of dairy milk?
Sure you can Surali.
This mango cake looks so good! I just so happen to have a large can of mango purée that I was SUPPOSED to make a cheesecake from; saving this recipe for when I have time in the next little while.
Thank you Kellie. Do try it soon!