Thai Mango Cake (Khek Ma-Muang)

Prep: 20 mins

Cook: 30 mins

Cooling Time: 60 mins

Total: 110 mins

Servings: 6 to 8 servings

In Thailand, the mango cake known as khek ma-muang is a common preparation, both at home and in professional kitchens. A vanilla or coconut cake is the base, a simple and rich cream makes the icing, and fresh or canned mangoes fill and top the cake. The most beautiful versions are served at all the big hotels where chefs add intricate ornamental garnishes prepared with fresh mango and coconut. Even if it looks like a daunting process, preparing this mango cake isn’t difficult at all, and can easily be made at home.

This beautiful and tasty cake is a perfect summer dessert but can also be enjoyed year-round. You can assemble the cake up to four hours in advance and store it in the refrigerator for up to two days before serving.

“The Thai Mango Cake is an absolutely delicious dessert. It’s made with a classic genoise base flavored with coconut and topped with a  whipped cream and cream cheese frosting. Fresh or canned mangoes are used in the filling and to top the cake. The combination of flavors and textures is exquisite.” —Joan Velush

A Note From Our Recipe Tester

Ingredients

For the Cake:

• 6 large eggs, at room temperature

• 1 cup sugar

• 1 tablespoon sweetened dried coconut

• 1 cup all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 2 tablespoons coconut oil or butter, melted and cooled

• 1 teaspoon coconut extract (or vanilla extract)

For the Cream:

• 2.2 ounces cream cheese, at room temperature

• 1/3 cup sugar

• 1 teaspoon coconut extract (or vanilla extract)

• 1 1/2 cups whipping cream

For Assembly:

• 2 cups diced mangoes, divided, or 2 (14-ounce) cans mangoes, drained, divided

Steps to Make It

Make the Cake

1. Gather the ingredients.

   

2. Preheat the oven to 325 F. Grease 2 (9-inch round) cake pans or line with parchment paper and set aside. 

   

3. In a large bowl, beat the eggs with the sugar on high speed for 4 to 5 minutes or until a ribbon forms that remains for about 10 seconds when you stop and lift the beaters from the batter.

   

4. With a silicone spatula, very gently fold in the coconut, flour, baking powder, and salt.

   In a small bowl stir together 1/2 cup of the batter and the melted and cooled coconut oil or butter, and coconut or vanilla extract. Gently fold this mixture into the batter. Avoid overmixing.

   

5. Pour the batter into the prepared pans, distributing evenly.

   

6. Bake for 30 to 40 minutes, or until a fork comes out clean when inserted into the center of the cake.

   

7. Run a butter knife around the circumference of each pan to loosen the cake, and then leave in the pans to cool completely on wire racks, about 1 hour.

   

Make the Cream

1. Gather the ingredients.

   

2. In a large bowl, beat the cream cheese with the sugar and coconut or vanilla extract until smooth.

   

3. In a separate medium bowl, whip the cream until stiff peaks form, about 6 to 8 minutes.

   

4. Fold the whipping cream into the cream cheese mixture a little at a time. Set aside.

   

Assemble the Cake

1. Get ready to assemble and gather the cakes, cream, and diced mangoes.

   

2. Gently remove the cakes from the pans. Place 1 cake on a plate and spoon over some cream to create a layer of about 1/2 to 1-inch in thickness. Top with half of the diced mango.

   

3. Gently set the second cake on top. Using a flat frosting spatula, cover the entire cake with the remaining cream.

   

4. Decorate with the remaining fresh mango. Chill until ready to serve.

   

5. Enjoy.

   

Recipe Tips

• Make sure to whip the eggs and sugar until the mixture is very light and fluffy and forms a silky ribbon that stays mounded on top of the batter for a few seconds when you lift up the beater and allow the batter to fall off.
• Mixing a small amount of batter into the melted coconut oil or butter before folding it into the rest of the batter helps you incorporate the melted fat without overmixing.

How to Store

• This mango cake will last in the refrigerator for up to 4 days.

How to Choose Mangoes

Mangoes originated in Asia but have become a staple ingredient in sweet and savory dishes in Middle Eastern, Asian, Southeast Asian, and Pacific Island cuisines. It took many centuries for mangoes to arrive in America and Europe, and although more common nowadays than a few decades ago, most mango varieties remain unknown in the West.

• Canned Alphonso mangoes are great for this recipe and easily found in Asian grocery stores. Or use fresh Ataulfo or Kent, which are available in season in most American supermarkets.
• If using fresh mangoes, choose the nonfibrous type and go for fruit that is soft to the touch but still has some firmness to it, like how you’d choose a peach.
• Color is not a good indication of ripeness; many red mangoes can be green inside, and others can be yellowish-green on the outside but ripe and sweet inside. Always go by feel instead of appearance.

Recipe Variations

• The cake can be further decorated with the use of bright berries like blueberries, blackberries, red currants, or strawberries.
• Use mint leaves to give an extra touch of color.

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	479
% Daily Value*
Total Fat 26g	34%
Saturated Fat 16g	81%
Cholesterol 198mg	66%
Sodium 283mg	12%
Total Carbohydrate 54g	20%
Dietary Fiber 1g	4%
Total Sugars 41g
Protein 8g
Vitamin C 15mg	76%
Calcium 133mg	10%
Iron 2mg	9%
Potassium 196mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.