This microwave mango mug cake is moist, fluffy, and egg-free. I start by microwaving the chopped mango, which intensifies the flavor and makes it irresistibly delicious!
👉 This mango mug cake recipe has been a reader favorite since I first shared the recipe in 2020. It was updated with new photos, step-by-step instructions, and a short video in June 2025.
This mango mug cake is one of the best mango recipes you’ll make this summer! Just like in my apple mug cake, I microwave the chopped mango first — it softens the fruit and intensifies the flavor, making each bite even more delicious.
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Why our recipe?
- Made with one whole juicy mango
- Soft, fluffy, and irresistibly moist
- Completely egg-free
- Quick and easy microwave dessert
- Bursting with fresh mango flavor
Featured comment
From Stevie: "This recipe is so delicious! I substituted 1 tablespoon of sugar for vanilla protein. I also added some honey to the mango/butter mix. So Yummy!" ⭐️⭐️⭐️⭐️⭐️
Short Video
How to make mango mug cake?
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Serving suggestion
As with most mug cakes, this one is best enjoyed right away — it can dry out if left sitting too long.
While the mango mug cake is delicious on its own, it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. If you want to take it up a notch, try it with the cardamom whipped cream I used in my saffron tres leches cupcakes — it pairs beautifully!
Recipe tips
- Mango - Use a ripe but firm mango. Overripe ones are hard to dice and can turn mushy, making the cake overly moist and less fluffy.
- Size & Measurement - Dice mango into ½-inch chunks and measure a slightly heaped ½ cup.
- Salted vs. Unsalted Butter - If using salted butter, skip the added salt.
- Room Temperature Butter - Room-temp butter melts quickly when mixed with warm mango. If using cold butter, cut it into small cubes for easier melting.
- Coconut (Optional Add-In) - Shredded coconut adds a chewy texture and pairs beautifully with mango.
- No coconut? Use 2 tablespoon finely chopped sliced almonds or raw cashews, plus an extra ½ tablespoon sugar.
More mango desserts
Mango Mug Cake
Ingredients
- ½ cup chopped mango slightly heaped (about 1 medium mango)
- 2 tablespoons butter at room temperature
- ¼ cup all purpose flour
- 2 tablespoons sugar
- 2 tablespoons shredded coconut sweetened or unsweetened
- ½ teaspoon baking powder
- ½ teaspoon cardamom powder
- 1 pinch salt
Instructions
- Chop the mango into roughly ½-inch cubes and measure out a slightly heaped ½ cup. Add the mango to a microwave-safe mug.
- Microwave for 2 minutes. Carefully remove the mug and stir in the butter, mixing gently until fully melted. Let it sit for about 30 seconds to cool slightly — perfect time to gather the rest of your ingredients.👉 If using cold butter, chop it into small chunks first so it melts more easily.
- Add all remaining ingredients and stir well until thoroughly combined.
- Microwave for 2 minutes and 30 seconds if using a wider mug, and add 20–30 seconds for a narrower one. 👉 Once done, open the microwave door but leave the mug cake inside for about 30 seconds—this helps prevent it from shrinking too much.
- Enjoy hot with vanilla ice cream or whipped cream!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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sharan
What would happen if we skipped the coconut? Would it alter the flavor?
Maria Doss
Hi Sharan, Yes! The combination of mango, coconut and cardamom powder makes this mug cake so delicious. However, if you wish to skip coconut, then I'd suggest adding about a tablespoon of finely chopped cashews/almonds to compensate the texture. Hope it helps, Maria
Stevie
This recipe is so delicious! I substituted 1 tablespoon of sugar for vanilla protein. I also added some honey to the mango/butter mix. So Yummy!
Maria Doss
Hi Stevie, Glad you liked it, Maria