Thai Mango Cake (Khek Ma-Muang)

Layered Thai mango cake with cream filling, single slice on a small plate

The Spruce Eats

Prep: 20 mins
Cook: 30 mins
Cooling Time: 60 mins
Total: 110 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
479 Calories
26g Fat
54g Carbs
8g Protein
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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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Thai Mango Cake (Khek Ma-Muang)/Tester Image
A Note From Our Recipe Tester


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.

    Ingredients for Thai mango cake recipe gathered

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

    Two round cake pans lined with parchment paper

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  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.

    Thick foamy eggs and sugar in a mixing bowl

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  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.

    Smooth cake batter in the mixing bowl

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

    Batter poured evenly in the two cake pans

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

    Lightly browned cakes pulling away from the sides of the pans

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  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.

    Cake pans with sides loosened on a wire rack

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Make the Cream

  1. Gather the ingredients.

    Ingredients for cream filling gathered

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

    Soft cream cheese mixture in a bowl

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

    Whipped cream in a glass bowl

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

    Whipped cream and cream cheese folded together

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Assemble the Cake

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

    Cake next to bowls with mango chunks and cream filling

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  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.

    One cake evenly covered with cream and topped with scattered mango chunks

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

    Tall cake completely covered in cream

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

    Frosted cake garnished with a circle of mango chunks

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  5. Enjoy.

    Slice of layered Thai mango cake with cream filling

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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.

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