Easy Mango Swiss Roll Cake (video)
One of my all-time favorite mango desserts is this delicate Mango Swiss Roll Cake! If you love mango, you’ll love this fruity cake roll! It’s made with my basic vanilla sponge cake, which is then dressed with fresh mango puree! I frost the cake with a fluffy mascarpone whipped cream frosting, add diced mangos on the inside and garnish the cake with mango roses! This cake is so easy to make and looks and tastes like a million dollars!
My Mango Swiss Roll Video Tutorial
Be sure to watch my YouTube video recipe for step-by-step instructions and see how I put this mango cake together! Want to stay updated on new recipes? Make sure to subscribe to my emailing list and to my YouTube channel and turn on notifications!
Ingredients for Mango Swill Roll Cake
Here are the main ingredients you’ll need to make this incredible, fruity cake roll:
- Eggs: for making the sponge cake. It’s best to have the eggs at room temperature. They will mix better than cold eggs.
- Sugar, Flour, Baking Powder: for making the fluffy sponge cake base.
- Mangos: use ripe and sweet mangos for the mango puree filling, and for making the mango roses on top.
- Mango Nectar: also known as mango juice. Use juice to add more flavor to the filling. If you can’t find juice, you can simply thin the mango puree with water.
- Mascarpone: you can also use cream cheese for this recipe. Soften the cheese for no more than 20 to 30 minutes at room temperature. Mascarpone can start to separate if it’s kept out for too long.
- Heavy Cream: use well chilled heavy cream for making the whipped cream frosting.
What’s the Best Cake for a Swiss Roll?
I make this mango Swiss roll cake, and all my Swiss roll cakes, with sponge cake. This dry and flexible cake is perfect for rolling and shaping! While other cake recipes can be extra soft, moist and crumbly, sponge cakes are more spongy and they absorb syrups and purees very well. That’s why I always use this recipe!
Tips for Making the Perfect Sponge Cake
Tips for Making the Perfect Sponge Cake
Making a sponge cake is incredibly easy and can be done with or without a stand mixer! A hand mixer will just take a few minutes longer. First, I whisk together the eggs, sugar and vanilla until the mixture is extra light and voluminous. Next, I carefully sift the flour in small batches and fold after each addition. I always fold gently but thoroughly from the bottom of the mixing bowl, keeping the eggs fluffy.
- Spread the cake batter evenly onto a baking tray lined with parchment paper but DO NOT grease the sides! This cake needs no butter or oil!
- Roll the cake immediately after it’s done baking!! As soon as I take the sponge cake out of the oven, I run a knife along the edges to release the cake, then I sprinkle confectioner’s sugar over the top, add a clean kitchen towel and invert the cake. Roll the sponge cake with the towel as quickly as possible.
- Allow the cake to cool completely in the rolled position!! I like to cool it in the refrigerator! This mango Swiss roll cake is made with a whipped cream frosting that will melt if the cake is still warm!
- Check out my Sponge Cake video recipe HERE for more tips!
Making the Mascarpone Frosting
You’re going to LOVE the frosting I used for this mango Swiss roll cake! This light and fluffy mascarpone whipped cream frosting goes so well with the fluffy sponge cake and fruity mango! It’s made with mascarpone, vanilla, mango puree, sugar and heavy cream. First, I cream the cheese with the vanilla until it’s smooth, then I add the cream, sugar and mango puree. You can also add a bit of food coloring to make the frosting a pretty color! Just whisk the cream until stiff peaks form and that’s it!
- Allow the mascarpone to softened at room temperature for about 30 minutes. If the cheese is out for too long, it can become too soft and separate.
Two Mango Fillings!
I wanted to add all the mango flavor to this Swiss roll cake, so I went with two different mango fillings! The first one is a mango puree – fresh (or frozen and thawed) mangos pureed with mango juice. I use this puree to soak the sponge cake, which adds both flavor and moisture. For the second filling, for the inside of the cake, I add diced mango. I love to use extra ripe and sweet mangos for the best tasting cake!
How to Make Mango Swiss Roll Cake
Once the sponge cake is completely cooled and I have my frosting, diced mango and mango puree ready, it’s time to assemble the cake!
- Make sure the cake is cooled completely, then unroll it.
- Using a pastry brush, apply a generous amount of the mango puree all over, going to the edges.
- Add about two-thirds of the frosting to the cake and spread it evenly to the edges.
- Add the diced mango evenly all over the cake and very gently press it into the frosting.
- Roll the cake back up! Make sure to roll it the same way you rolled initially.
- Frost the outside of the cake with the remaining frosting and garnish with mango roses and mint leaves.
- Allow the cake to set for 6 to 8 hours, or overnight, in the refrigerator for best results.
How to Make Mango Roses
I garnished this mango Swiss roll cake with stunning but easy to make mango roses! I included a quick tutorial in my video recipe so make sure to watch! For best results, make sure to use a very ripe mango. Green mangos will be harder to roll. Cut the mango in half, then cut the mango into very thin slices, lengthwise. Use two to three slices per rose and spread the slices apart, overlapping halfway. Start at one end and gently roll the slices inward, wrapping the mango around, to create a rose shape.
- Tip: to help preserve the color of the mango, brush the mango roses with lemon juice, wait a few minutes, then add to the cake.
Can I make this cake ahead of time?
Yes, this mango Swiss roll cake is great for making ahead of time. It will stand in the fridge for 3 days.
More Recipes!
Enjoyed this fruity Swiss roll cake recipe? Check out some of my other recipes you’re sure to enjoy!
- Strawberry Swiss Roll Cake – a berry version of this mango cake, with diced and crushed strawberries and mascarpone whipped cream!
- Creamy Mango Cake – one of the top recipes on my website! This mango cake with mango puree filling is amazing!
- Chocolate Raspberry Swiss Roll – chocolate and raspberries come together with whipped cream and raspberry liqueur in the decadent cake recipe!
- Mango Mousse Cake – stunning mousse cake with fresh mango mousse and a fruity jell-o topping!
- Pistachio Raspberry Swiss Roll Cake – you’ll love this incredible pistachio cake filled with crushed raspberries and whipped cream!
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Supplies/Tools
Needs some supplies or tools to make this recipe at home? Check out the products I use in my kitchen, available on Amazon (affiliate links).
- Aluminum Baking Sheets – these are great for cakes, cookies or even roasting vegetables!
- CuisinArt Food Processor – this simple and powerful food processor gets the job done!
- KitchenAid Hand Mixer – I love to use this small mixer for smaller baking jobs when I don’t want to wash my stand mixer bowl!
Easy Mango Swiss Roll Cake Recipe
Ingredients
For Sponge Cake:
- 6 large eggs
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/3 cup confectioner's sugar, for dusting
For Mango Puree:
- 1 large mango
- 1/3 cup mango nectar or juice
For Filling:
- 1 large mango, diced
For Mascarpone Whipped Cream Frosting:
- 12 oz mascarpone or cream cheese, softened at room temp for 30 minutes
- 1 tsp vanilla extract
- 2 tbsp mango puree
- 1 cup confectioner's sugar
- 2 cups heavy cream, very cold
- orange food coloring, optional
For Garnish:
- 1 large mango, very thinly sliced lengthwise
- 1 tbsp lemon juice
- small bunch fresh mint leaves
Instructions
For Sponge Cake:
- Preheat the oven to 350F/177C and line a 13×18-inch (half sheet pan) with parchment paper. Do not grease the sides or pan! Place the eggs, sugar and vanilla into a mixer bowl and whisk on high speed for about 9 minutes, until the eggs are thick, fluffy and pale white in color.
- In a separate bowl, combine the flour and baking powder. Once the eggs are ready, sift the dry ingredients in in small batches, folding gently but thoroughly after each addition. Spread the cake batter onto the prepared baking sheet, spreading it evenly to the edges. Bake in the preheated oven for about 20 minutes, until the top is a golden color.
- IMMEDIATELY after taking the cake out of the oven, run a knife along the edges to loosen the cake from the pan. Dust the cake lightly with confectioner's sugar, cover the cake with a clean tea towel, place a wire rack over the top and invert the cake. Remove the parchment paper from the back side, then roll the cake into a log. Allow the cake to cool completely before assembling.
For Mango Fillings:
- For the mango puree, place 1 large, peeled mango into a food processor and pulse into a fine puree. Reserve 2 tablespoons of the puree for the frosting. Add the mango juice and pulse again until well combined. Set this puree aside for later.
- For the mango filling, peel and dice a mango, then set aside.
For Mascarpone Whipped Cream:
- Place the softened mascarpone cheese (don't let it get too soft) into a mixing bowl along with the vanilla extract. Beat for about a minute until the cheese is smooth. Next, add the mango puree, confectioner's sugar and about 1/2 cup heavy cream. Mix again for about a minute until the ingredients are well combined.
- Add the remaining heavy cream and whisk for about 4 minutes, until stiff peaks form. Start on a slow speed and work your way up to high speed after a minute. Keep the frosting refrigerated until ready to use.
Assembling the Cake:
- Before assembling the cake, make sure the sponge cake is completely cooled!! Unroll the cake, then use a pastry brush to apply a generous amount of the mango puree onto the cake, covering to all the edges.
- Next, add approximately two-thirds of the whipped cream and spread the frosting evenly to the edges. Sprinkle the diced mango in an even layer over the frosting. Gently roll the cake the same way it was roll initially. Watch my video recipe to see how it's done.
- Frost the outside of the cake with the remaining frosting and level it with an offset spatula. Garnish the cake with mango roses and mint leaves. Allow the cake to set for 6 to 8 hours, or overnight, for best results.
For Mango Roses:
- For best results, make sure to use a very ripe mango; green mangos will be harder to roll. Cut the mango in half, then cut the mango into very thin slices, lengthwise. Use two to three slices per rose and spread the slices apart, overlapping halfway. Start at one end and gently roll the slices inward, wrapping the mango around, to create a rose shape.
- Tip: to help preserve the color of the mango, brush the mango roses with lemon juice, wait a few minutes, then add to the cake.
