What better way to celebrate the blog’s birthday and mine than by baking an all-time favorite : my Manila Mango Chiffon Cake with Mango Frosting. Yes, we’re celebrating this blog’s birthday and mine, too, this June week. I couldn’t think of a better way to THANK YOU, all my dear faithful friends than by baking one of the blog’s favorite cakes. The Manila Mango Chiffon Cake recipe was first posted 2 years ago on this site. Since then, it has grabbed readers every single day. From my followers all over the world, I get emails on questions about baking it or just some of the nicest comments that warm my heart.
Why is this mango chiffon cake so popular on my blog? I can only guess it is because the mango is a much loved fruit. Aside from being the Philippines’ national fruit, the mango is now gaining more popularity throughout America due to its availability, not just during the spring to summer months, but throughout the year.
Have you ever had a mango? When this heart-shaped fruit measuring about 6 inches long is fully ripened, it has a yellow-orange outer skin. Once you slice it from the fruit’s center pit, the bright orange insides reveal a sweet, succulent, slightly fibrous flesh.
I grew up with mangoes in our yard and from our farm in the Philippines. I have written, lived and breathed mangoes so much that everyone knows it is my favorite fruit. It also reminds me of my Dad. He was a health advocate throughout his life. One of the things he did not approve of was desserts. But Mom loved desserts so they compromised. Dad only allowed desserts made from fruits that grew in our backyard. We had an abundance of fruit trees and vegetables in our yard and farm. I grew up enjoying meals made from our harvest.
When mangoes were in season from April to May, there was an unending supply from our farm. I can still vividly smell the sweet aroma from the large baskets of fruits stacked up in the back of our kitchen on a hot summer day. Mom made the most magnificent desserts from mangoes. It was marvelous to bake this mango chiffon cake again for all of you. I hope you find as much joy in every slice, every spoonful and every story I share with you. It’s been a pleasure bringing you my kitchen tales. Thanks for your loyalty. Your kind support inspires me every week to keep on cooking and writing. Grab a seat and feast on a hefty, moist slice of this sweet, splendid mango chiffon cake I made just for you, dear friends. Happy Birthday, Asian in Americamag!
Manila Mango Chiffon Cake with Mango Frosting
- 2 cups cake flour sifted
- 3/4 cup granulated sugar
- 1 Tablespoon baking powder
- 7 egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup granulated sugar for adding to egg whites
- 7 egg yolks
- 1/2 cup vegetable oil
- 3/4 cup mango juice pureed from a ripe fresh mango or use canned juice
- 2 whole fresh ripe mangoes sweet Ataulfo variety called Champagne or Manila mangoes
- 1/2 cup or 1 stick unsalted butter softened, room temperature, for frosting
- 1/4 cup heavy cream for frosting
- 1/4 cup pureed from fresh ripened mango or use canned juice mango juice
- 3 cups confectioners' sugar (powdered sugar)
- 2 whole fresh ripe mangoes Ataulfo variety, to puree juice (also called Champagne or Manila mangoes at Asian markets)
- Preheat oven to 350 F degrees.
- Prepare the mangoes to be used for garnish. Use 2 fully ripened, very sweet Ataulfo variety of mangoes (also known as Champagne or Manila mangoes from Asian markets). Make little round balls with the mango flesh, by using a round spoon or small ice cream scooper. Chill in the refrigerator till ready to use when frosting the cake.
- Sift together the dry ingredients: cake flour, 3/4 cup granulated sugar, baking powder. Set aside.
- In a separate bowl, at highest speed, beat the eggwhites and cream of tartar together. When there are high peaks and hardly any bubbles left, slowly add the 3/4 cup granulated sugar, a few tablespoons at a time. When peaks form and whites are shiny, put aside.
- In another mixing bowl, make a well of all the dry ingredients. In the center add : oil, yolks, 3/4 cup mango juice. Beat with the mixer at medium speed till blended. This should only take about 3 to 5 minutes.
- Finally, fold the mango-yolks batter very gradually into the eggwhites. Try to do the folding in 3 batches, to prevent the eggwhites from dropping.
- Pour batter into a greased round tube pan, measuring 8 inches in diameter, 4 inches high. Bake at 350 degrees for 45 minutes or test for doneness.
- When done, cool cake on counter for a few minutes. Then loosen edges from the round tube pan, invert and take the cake out to cool. It should be completely cooled before adding any of the Mango icing. (It takes me 1-2 hours to cool the cake. Do not frost if cake is still hot or icing will melt).
- How to make the Mango Buttercream Icing (makes 2 1/2 cups):
- In a mixing bowl, at high speed, mix together the softened butter and 1/4 cup mango juice. Add 1 cup confectioners' sugar. Cream and blend well till smooth.
- Gradually add in alternating order, a few tablespoons at a time : confectioners' sugar, heavy cream. Begin and end with the confectioners' sugar. Refrigerate the icing till ready to use on cake.
- After frosting the cake, decorate with mango balls on top in a spiral manner. Keep cake refrigerated till ready to serve.
- Recipe notes: in the hot summer months, I freeze the entire cake after frosting it. This cake is delicious served with Filipino Ube (Purple Yam) ice cream, which can be found in Filipino or Asian markets.
- Cook's comments: I updated this original recipe from a previous blog post and omitted the lemon flavoring and food color.
- Mango memo : The mangoes in the photo above are the Ataulfo variety, also known as Champagne or Manila mangoes from Asian markets. In the Philippines, we call them carabao mangoes. These are the best type of fruit for this cake recipe because they are the least fibrous. If baking this cake when it is not mango season (fall or winter) you can use canned or bottled mango juice and omit the fresh fruit on top of the cake.
Hello, Friends! DO NOT PLAGIARIZE OR LIFT THIS RECIPE WITHOUT PERMISSION. All the images and content here are COPYRIGHT PROTECTED and owned by Besa-Quirino LLC. This means BY LAW you are NOT allowed to use my photos or recipe or content on your websites, videos, books or media content without prior permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the LEGAL thing to do. Email me at [email protected] Thanks for your cooperation.
Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking or baking methods and brands of ingredients used.
Did you love this recipe? I have more Philippine dessert recipes in my popular cookbook How to Cook Philippine Desserts, Cakes and Snacks.
If you need Filipino Instant Pot recipes, find more in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]