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5 from 3 votes

Manila Mango Chiffon Cake

Manila mangoes are the sweetest in the world. I grew up with them in the Philippines and learned to bake with them. Here's a family favorite with mangoes, the Manila Mango Chiffon Cake. I've baked this so often over the years, but we never get tired of the sweet, tropical flavors. It's easy to bake and put together. This recipe is best done with golden ripe "ataulfo" mangoes, during its peak season which is the spring, here in the USA or in the Philippines, during their summer. This is an Asian In America recipe by Elizabeth Ann Quirino. Serves 4 to 6.
Prep Time30 mins
Cook Time45 mins
Resting Time30 mins
Total Time1 hr 45 mins
Course: Brunch, Dessert, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: Manila Mango Chiffon Cake
Servings: 6 people
Calories: 706kcal
Author: Elizabeth Ann Quirino


  • Electric cake mixer
  • Bundt Pan: 9.9 inches diameter x 4.1 inches in height


  • 2 cups sifted cake flour
  • 3/4 cup granulated sugar
  • 1 Tablespoon baking powder
  • 7 egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup granulated sugar
  • 7 egg yolks
  • 1/2 cup vegetable oil
  • 3/4 cup mango juice fresh puree or use canned or bottled juice
  • 1 teaspoon lemon flavoring
  • 1 cup fresh ripe mango peeled, pit removed, cut into cubes, 1/2-inch length from a whole ripe mango (Ataulfo variety preferred)
  • 1 cup softened unsalted butter
  • 1/4 cup heavy cream
  • 1/4 cup mango nectar or juice from fresh ripe mango or use bottled or canned juice
  • 3 cups confectioners' sugar (powdered sugar)
  • 1 teaspoon lemon flavoring for cake icing
  • 1/4 teaspoon yellow food color optional
  • 1 whole fresh ripe mango peeled, pitted, sliced in strips, for cake garnish or decoration


  • Preheat oven to 350 F degrees.
  • Sift together the dry ingredients: Cake flour, 3/4 cup granulated sugar, baking powder. Set aside.
  • In a separate bowl, at highest speed using a cake mixer,, beat the egg whites 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, mango juice, lemon flavoring. Beat with the mixer at medium speed till blended. This should only take about 3 to 5 minutes.
  • Into the yellow mango batter, add the cubes of mango fruit, by folding with a spatula.
  • Finally, fold the mango mix 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 preheated oven of 350 F degrees for 45 minutes or test if done by piercing the top of the cake with the tip of a small, sharp knife.
  • When done, cool on counter for a 20 to 30 minutes. Then loosen edges from the round tube pan, invert and take the cake out to cool. It should be completely cooled for 1 hour or more before frosting with the Mango icing.
  • 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 cup confectioners' sugar. Cream and blend well till smooth.
  • Gradually add in alternating order, a few tablespoons at a time : confectioners' sugar, heavy cream, and mango juice. Begin and end with the confectioners' sugar.
  • Add the lemon flavoring and blend well.
  • Finally, add the golden yellow food coloring. Mix well. Refrigerate the icing till ready to use on cake.
  • After frosting the cake, garnish mango slices on top in a spiral manner .

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  • 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]


Serving: 1g | Calories: 706kcal | Carbohydrates: 112g | Protein: 7g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 241mg | Sodium: 76mg | Potassium: 331mg | Fiber: 1g | Sugar: 109g | Vitamin A: 450IU | Calcium: 123mg | Iron: 0.8mg