This Mango Coffee Cake is fluffy and moist with fresh sweet chopped mangoes throughout and a cracked cinnamon-sugar topping. It’s wonderful with a cup of tea or coffee!

More variations on coffee cake we love include our Blueberry Coffee Cake, Rhubarb Coffee Cake, and Cinnamon-Streusel Coffee Cake.

Mango Coffee Cake Recipe

Mangoes are my kids’ second favorite fruit after strawberries, so the instant I seem them in season, I load up and make recipes galore with mangoes.

This mango coffee cake is a wonderful way to use the fruit, including fresh chopped mangoes, buttermilk, and an irresistible cinnamon-sugar topping. Enjoy a slice of this snack cake with milk or a cup of coffee or tea. If mangoes aren’t your thing, try it with pineapple instead!

Ingredients Needed

This mango coffee cake is made with fresh mangoes and pantry staples.
(Scroll below to the printable recipe card for details and measurements.)

• Flour – Use the spoon and level technique for accurate measure.
• Sugar – For sweetness and to properly cream the butter.
• Baking Powder & Baking Soda – These are both leavening agents to give the cake some lift.
• Nutmeg – Adds nice warm spice to the cake.
• Salt – Boosts the other flavors.
• Unsalted butter – Cold and cut into cubes.
• Buttermilk – This makes the cake super moist and adds a touch of tanginess.
• Eggs – Provides richness and structure to the batter.
• Vanilla – Just a little bit adds a nice touch of flavor to the batter.
• Mangoes – If fresh mangoes are not available, you can use the frozen ones, but make sure to thaw and pat them dry and then cut into tiny pieces before folding them into the batter.
• Topping – Granulated sugar and cinnamon.

How To Make Mango Coffee Cake

Here’s an overview of how to make this Mango coffee cake.
(Scroll below to the printable recipe card for details and measurements.)

1. Make the batter. Whisk together the dry ingredients. Using a pastry blender or your hands, cut in butter until mixture resembles coarse crumbs. In a separate bowl, whisk together the buttermilk, eggs, and vanilla. Add to the flour mixture all at once; using a fork, stir just until moistened. Sprinkle mangoes with a little flour and fold into the batter. Pour batter into a greased 9×13 pan and spread out evenly. 
2. Sprinkle over the topping. Combine the sugar and cinnamon and sprinkle evenly over batter.
3. Bake. Bake at 350F for about 45 minutes or until a toothpick inserted near center comes out clean. Cool and cut into squares.

Tips & Variations

Here are a few variations and tips for making this coffee cake recipe.

• Prevent the fruit from sinking. Before adding the mangoes to the batter, sprinkle them with a little flour, which helps prevent them from sinking to the bottom of the cake while baking.
• Add some nuts. Feel free to add in some chopped nuts to the batter like pecans or walnuts.
• Try it with pineapple. Instead of mangoes, pineapple is a great alternative.

Proper Storage

• Room temperature. Mango coffee cake can be stored at room temperature in an airtight container for 1-2 days.
• Fridge. To keep this dessert longer, store it in an airtight container in the fridge for 5-7 days.
• Freezer. To freeze the entire coffee cake or individual slices, wrap them tightly in plastic wrap and then again in aluminum foil to prevent freezer burn. The coffee cake can be frozen for to 2-3 months.

More Cake Recipes To Try

• Apple Bread
• 3 Ingredient Pineapple Cake
• Cranberry Buckle
• Strawberry Cake

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!