Manila Mango Chiffon Cake
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In the spring, I become a mango maniac and I like to bake a Manila Mango Chiffon Cake. There is mango madness in my kitchen. I love mangoes. Absolutely and unconditionally. We used to have mango trees in our yard, growing up in an agricultural town in the Philippines. Back then, I took for granted that we could have an unending supply year round. So, when we moved to America, I had mango withdrawal. I missed mangoes like a dear old pal.
Lately, we’ve seen more and more mangoes available, not just in Chinatown or Asian groceries, but also in neighborhood supermarkets.There are numerous varieties. The Manila mangoes I love are called “carabao mangoes” in the Philippines. Here in America, they are referred to as “champagne mangoes” in Asian groceries. They are from the “ataulfo” variety. Once April comes, there’s a mango avalanche in my kitchen…so I get cooking right away.
Here’s a quick look at how the recipe goes:
Sift the dry ingredients together.
At the highest speed, beat the egg whites with cream of tartar. Add sugar slowly.
Make a well in the center of dry ingredients, add the oil, yolks, mango nectar, lemon flavoring.
Slowly fold the mango batter into the egg white mixture.
Cool cake thoroughly before adding the Mango Buttercream Icing.
Important to Remember: My Dad used to tell us that the best and sweetest mangoes were always the tree-ripened fruits. If this is not possible, make sure the mango used for this recipe is fully ripened and very sweet. When buying mangoes and they are still not ripe, try to hasten the process by covering them with an old newspaper or brown paper bag.
*A suggested perfect combination : A luscious slice of Mango cake & scoops of yummy Ube or Purple Yam ice cream. This type of ice cream is sold in Asian groceries, and usually has a Philippine brand . It is superb!
*Recipe News: Since this Mango Chiffon Cake is the most popular dessert on the blog, I’ve updated this post by baking it again, with a revised recipe and new photos. Go see the new Manila Mango Chiffon Cake with Mango Icing blog post.
Manila Mango Chiffon Cake
- 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 .
- 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]
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Copyright Notice: 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]
Your dad didn’t live in America in the north! 🙂 Seriously, am sure he is right but sadly I am sure I will never see one, unless I leave the country! That cake looks awesome. I love the idea of a mango chiffon cake. YUM
Thanks, Laura. My late Dad lived in the Philippines all his life. His business was agricultural in nature and knew every crop or fruit there was back home. Mangoes are the Philippines’ national fruit. Yes, this cake is awesome indeed. You can use the basic chiffon cake recipe and substitute other fruits like lemons, peaches or oranges. I’ve tried it before.
The words Mango Chiffon just sound heavenly don’t you think? This cake certainly looks it.
Love this! Now, where did you get that cool looking whisk!?
Thanks, Nelly! That incredible whisk was something I got from Pampered Chef years ago. That’s one of my favorite gadgets!
Paula, thanks for the kind praises. Yes, this is a heavenly favorite. It is so light and easy to enjoy. Surprisingly, it is not too sweet. The mango in it flavors everything perfectly.
I’m a mango lover too! Right now I have hundreds of mangoes that my dad brought me last Saturday… I am so making a mango cake 🙂
Thanks, Yuri. This is a delightful mango cake to make!
Mango and Ube: Made in heave. Thanks for sharing this! I cannot wait to try.
Thanks, Annapet! Yes, mango and ube together is heavenly!
Just a quick question about your tube pan that you used. Is it a one piece or two piece (the bottom comes off, like an angel food cake pan). I’ve baked this cake as cupcakes n used a regular cake pan n they both came out n tasted great. But I wanted to try baking it using a tube pan that is stated in your recipe. I wanted to know if it’s a one piece or two piece tube pan? Please reply soon, I wanted to make this for my sister’s bday.
beth: mango chiffon cake is our default birthday cake ever since we moved to cali. of course we have to buy it from red ribbon, which is luckily available in SD. but looking at your mango chiffon cake right now changes that… i will pretty sure try this OMG I can’t wait.
Remember I tweeted you about the mango waffle that i made, you should have seen how my boys went crazy for it im sure this cake will definitely sweep them off their feet haha. i love it when i do that to them!
thanks for another inspiration beth! you’re awesome!
Thanks, Malou! Your kind and sweet praises are so much appreciated. This chiffon cake is so easy to bake. You will probably do a better job at it. Try it with other fruits, too, like lemon, or oranges. But the mangoes are the absolute best for this one. Make sure to have Ube ice cream on hand….it’s the best combination.
Love the rich yellow color, which becomes even more striking next to a cup of ube ice cream. I can almost taste it… the bits of ripe mangoes, the creamy icing, the soft chiffon cake. I have to make this for my mom!
Thanks, Jun! I am so honored by your kind praises. Yes, please try this. It’s so easy. Made this a lot back home. Over here, the cake seems to rise more ! Remember to use GINA mango nectar and fold very, very slowly the yolk mixture into the whites. Best regards to your Mom! I feel like I know her already from reading your great blog.
Oh my goodness! My first visit to your site and that mango chiffon cake greets me! Must have now! I love champagne mangos and can’t wait to try it. It was lovely to meet you at dinner last night at the conference- I’m bookmarking your site now.
Thanks, Melissa! Thanks for the kind comments. Yes, I definitely love this mango cake. Do try it. Same here, lovely to meet you at EWR. Stay in touch.
How wonderful of you to post this! Thank you very much!!! I hope that Ill be able to make it.
I saw Jun Belen liking your FB page…and I got curious, I checked it out. I’m so glad I did!
Red Ribbon’s mango cake is my favorite, and I miss it a lot. I’m so happy I found this mango cake recipe of yours! I’ll try this very, very soon! Yummy!!!
Tina, thank you! So kind of you to say such nice things. Yes, this Mango cake is a classic family favorite. I love to bake it this time of the year. Enjoy !
yummmmmmmmmmmm, love this!
Nelly, thanks! Yes, it was yummmmm!
Hi! Thank you so much for this soft & yummy chiffon cake.I used to bake chiffon cake but this one is the most yummy….Perfect ! Our guests loved it!
Thanks, Gemma! Glad you liked the Mango Chiffon cake recipe!
Yummy…our guests like it!Thanks so much!
i love this mango chiffon cake, my first time to make this kind of cake and it turns out fabulous, thanks for this recipe.=)
Thanks,Michelle. I love the mango chiffon cake, it’s one of my faves! Glad you stopped by.
Hi Elizabeth!. I love the sound of your recipe! I wanted to have a go at it and I’m wondering what size of round tube pan did you use. I only have an angel cake tube pan. Does size of tube pan matters?
I LOVE LOVE LOVE this recipe!!! I want to make it for my daughter’s first birthday but in cupcake or even mini cupcake form. What temperature do you suggest I bake them at and for how long?
Hi Erica! Thanks for stopping by. Honestly, I’ve always baked this Mango Chiffon Cake using a round tube pan, following the time and oven temp. indicated in the recipe. But your cupcakes idea sounds terrific. Since all ovens are different, I suggest you try baking the cupcakes at 350 F for 25 minutes. Test for doneness and bake a few more minute, 28-30 min. if needed. Let me know how it turns out. Would love to try it, too!
I made the mini cupcake version of these. I baked them at 325 for 20 min. Texture came out perfect, but I think I needed a riper mango for the recipe. The lemon flavoring was stronger than the mango flavor.I will try again with a riper mango.
That’s wonderful! Thanks for keeping me posted on the cupcake version. I’d love to try it, too if it’s ok. Yes, you always need a super sweet very ripe mango. If you can’t, have you tried the canned mango juice? Good luck & thanks for stopping by!
very nice..thank you so much. My family really enjoyed this. I am lucky because it now the season for mangoes here in the philippines.. I got so many mangoes to make. Thank you again
Thanks for the comment, Madz. Glad you enjoyed the mango chiffon cake!
hello! can i not use mango nectar? i can’t find it in our grocery stores here in the philippines. if not what substitute can i make instead of this? thanks! your mango cake looks delicious!
Hi Cel, YES you can use fresh mango juice for this recipe. I used that when I lived in Manila. But now that I live in the USA, the fresh mangoes are in season only in spring & summer, so that’s why I suggested mango nectar. Feel free to use fresh mango for this, which I’m sure is so sweet over there. Thanks for stopping by.
Looking at that cake is just plain torture. I’m a Filipina living in India. I so miss the mango cake from Red Ribbon. I’ll try this one and hopefully it turns out well. Thank you so much for this recipe.
Hi Ima! So glad you stopped by. This is such a delish mango cake. I make it often. Do try it and let me know how it turns out. Come back soon !
Hello! Thanks for sharing this recipe, I will be making this later. Since I don’t have any tube pan, you think it’s fine to use 2 8′ round pans? I will also be using canned juice, and a couple of fresh mangos. Thanks so much! God bless.
Hi Dez! Yes you can use two 8 ” round pans. But you might have to adjust baking time to 28 – 30 min. or test for doneness. The tube cake pan takes longer to bake. Let me know how it turns out or feel free to email me with questions. My contact info is on this blog. Thanks for stopping by 🙂
hi! i was looking for a good mango cake recipe and came across this one. your cake really looks yummy but when i tried to make one, mine tasted just like an ordinary “mamon cake”. 🙁 wasnt sure what went wrong. but like erica says, the lemon flavoring taste stronger than mango nectar.. will try again though until i make the perfect one! 🙂
Hi Lorraine. Thanks for trying this mango chiffon cake recipe. Due to the varying sweetness of fresh ripe mangoes, the taste of each cake might come out slightly different from each one. You can use a fully ripened fresh mango or you can also use a canned Gina mango juice. The mango icing with the fresh mango fruit is also supposed to add to the fruity flavor you’re looking for. If you don’t like the lemon flavoring, you can omit it and replace with 1/2 teaspoon of vanilla. Let me know how it turns out.
Thanks for sharing this mango cake recipe I long wanted to make. You’re such an angel. I will try to make this today.
Thanks, Vicky! Glad you like this recipe. Let me know how yours turns out. Would love to hear about it. Cheers!
Thanks for posting this recipe, I’m planning to make it this weekend, just have a question or rather a suggestion to make… Wouldn’t it be much easier if you just fold the egg whites into the yellow mango batter instead of doing it the other way around (yellow mango batter to egg whites) or it doesn’t really matter which way you do it. Just curious thanks…
Hi Sheng! Thanks for the suggestion — that’s good to know. I must try your folding technique. You may be right, it might not matter. I think what matters is you don’t lose the air from the whites. Glad you stopped by 🙂
Does the round tube pan you used have a removable bottom like an angel food cake pan or is it a one piece tube pan? I tried to look for tube pans but all I can find are angel food cake pans that have a removable bottom. Is a tube pan the same as an angel food cake pan? Please help n reply soon I wanted to bake this cake for my sister’s birthday as it is her favorite cake
Hi Bev! I have several round tube cake pans. The one used for this recipe has a removable bottom and I’ve used it for other cakes on my blog posts here. It is my most dependable, no-fail cake pan. I suggest you use the one with a removable bottom, esp. since that’s what you can find. I have an older round tube cake pan, with no removable bottom, but it is not non-stick, though it is dependable,too. Hope this info helps. Good luck. Let me know how your cake turns out. Thanks for the comments.
Thanks for replying to me so soon. Just another quick question, what size tube pan did you use for the cake?
Hi Bev! The round tube cake pan I used is an Ekco brand, which I bought at the Walmart here in our town. The size measures 8 inches in diameter and has a height of 4 inches. It has a removable bottom. Hope that helps. Let me know how your cake turns out or if I can help with anything else. Thanks for stopping by!
Hi, just want to ask what can i substitute for heavy cream since i cant find any heavy cream from grocery stores here? Can i use double cream instead?
Hi Arlen. I’m not familiar with double cream or cream products in the UK, where I assume you’re from. But I have made this icing recipe using whole milk ~ so I suggest you can use milk instead. You can also try the double cream you mentioned. You only need 1/4 cup for the recipe. Thanks for the blog visit. Let me know how your cake turns out. Happy New Year!
Thanks for sharing this recipe.i love mago cake so much especially the red ribbon brand but unfortunately we don’t have it here in Pennsylvania .my only question is you used cubes of mango and I just baked one now and I could see chunks of mango is this right?would you mash the mangoes?
Thanks for your comments, Maria. Here in the USA, mangoes are available in the spring till early summer (April to June).This mango cake is best done when the mangoes are in season so the fruit is at its sweetest. I used the fresh mango, cut in cubes, mixed into the cake batter. I used the mango juice (freshly squeezed or canned) for the icing. Hope that answers your question. Let me know if how your cake turns out in the spring! BTW, if you’re in the Philippines, they sometimes have mangoes all year round, but I heard they are in season April to May and are sweetest then. Best of luck to you 🙂
greasing the pan will cause the batter not rise properly.
hi. its my first time to visit your site today and Im glad google direct me here because Im really looking for a mango cake recipe because my niece would like me to bake this cake for her graduation day. 🙂 thank you for sharing your recipe. More power and God bless you.
Hi Beb! Thanks for visiting the blog & your kind comments. This mango chiffon cake is one of the blog’s top favorites of my readers. Just be sure to make the whites really fluffy, with high, stiff peaks. Then when you fold the batter, do it gently. Let me know how your cake turns out. Visit my Facebook page and share photos with us 🙂
hi, i am here in canada and have been looking for a good mango chiffon cake recipe and i stumbled into site. it sounds and look so good. i definitely wii try this soon on my next day off. thanks for the post. God bless and more power. and by the way i’m from cebu where mangoes are grown best.
Hi Elizabeth – My son is turning 3 on Sunday and requested a mango cake. He loves to bake so I thought we could bake his special birthday cake together. Thank you for this recipe!
Thanks, Michelle! Enjoy this mango cake recipe. It’s a top hit on the blog and at our home. Come back and share on our Facebook page “Asian In America” your photos 🙂
I’ve made two attempts to bake a chiffon cake but it always ended up very very thin.When I remove the pan from the oven the cake looks good but once it gets cold, the cake loses its height. What can you suggest?I really don’t know what went wrong.
Thanks, Redji. I appreciate your coming back to the blog and letting me know about your chiffon cake. I consulted with my good friend Chef Jenni Field of the site “Pastry Chef Online”. Here’s what she said on your chiffon cake : ” Sounds like they’re underwhipping the whites by quite a lot. Also, you should let the cake cool upside down. For a chiffon cake, you have to make science and technique work together.” I suggest you use a wide spatula for folding the egg yolks-mango batter into the egg whites. Try to fold slowly, and add the yolks mix in 3 batches, gradually folding using an “up and over” motion. If it helps you, I re-did and reposted the Manila Mango Chiffon Cake in honor of the blog’s birthday. See the home page for the newly done cake. Thanks for the visit. Hope this advice helps. https://thequirinokitchen.com/2013/06/manila-mango-chiffon-cake-with-mango-icing-happy-birthday/
By the way, I’m a newbie…. It is frustrating really….
Thanks for your taking time to answer my questions. I really appreciate it.
Thanks, Redji! Your support is so heartwarming. Please check out an updated version of the Manila Mango Chiffon Cake which I recently baked. Here is the link https://thequirinokitchen.com/2013/06/manila-mango-chiffon-cake-with-mango-icing-happy-birthday/
Hi Redji, you’re welcome. Enjoy the Mango Chiffon cake and come back to tell me how it turned out.
can I puree the mangoes and add to the batter instead of chunks. .thanks
Hi, I made this. It rose in the oven,but the time I put it out, it shrinked and has a soggy center. I really wanted to perfect this because this is my husband’s fave fruit, and I wanted this for our anniversary. What went wrong kaya? I used a round pan and a loaf pan, and the result was the same. 🙁 This would be a lovely recipe.
Hi, can i substitute fresh mangoes to the cake instead of mango juice? and if i substitute, how much of cups should i use? Thank you 😉 This is my frist time doing mango chiffon cake. I hope it works.
Hi Nadia. Are you referring to the use of fresh mangoes in the icing? If so, you can puree or place fully ripe fresh mangoes in a blender to yield 1/4 cup liquid to make the icing. Hope that helps. Let me know how it turns out.
Im about to try out your recipie but am a little nervous about the chopped fruit dropping to the bottom. No one has mentioned it yet, and maybe be it wont happen, but what if. How big should you cube the mangos?
Thanks Mavis. Mango sliced thinly are fairly light. Just add a few ornamental ones on top. It will be fine. It’s a delish cake, so enjoy!
Hi Ms. Beth, please count me in. By the way, I tried for several times making the meringue yet I failed. I haven’t perfected yet the soft peaks despite of following carefully the direction. Your advice will be highly appreciated.
our favorite is Mango cake, my son always have this on his b-day and i wish i can bake this yummy cake i will sure try your recipe and thank you for sharing. now that manila mangoes are in season.
Thanks, Jazmin. This Mango Chiffon Cake is a favorite of my blog readers. Enjoy!
I used to make pandan & orange chiffon cake regularly. When I come across your mango chiffon cake , I told myself that I have to try it because mange cake is our family favourite.
I baked it in a 10 inch tube pan. The cake rose beautifully to the top of the rim. Tested doneness after 50 mins, still a bit wet. So I baked a further 6 mins. I tested with a bamboo skewer and its cooked. Remove from oven & inverted cake to cool completely. On removing the cake out of the tin , I noticed it’s slightly damp in some parts & cake was not sweet enough.
Can u tell me how to improve on this . Thank you for sharing your recipe.
Hi i followed your recipe and turn out great but im curious because in your instructions and picture you used bundt pan but when you assembled the cake i dont see any hole in your cake… how do u fill the hole? And the cake is flat and not shape as the bundt pan?
Really looking forward to your help! Thanks
Hi Aila, I used a Wilton Bundt pan for this recipe, which is shown in the photo with the cake batter – size is 9.9 inches in diameter and 4 inches in height. The photo angle is from the side, so you don’t see the cake hole slightly visible in the center of the photo. The cake measures 4 inches in height. Hope that helps.
Thank you for sharing your recipe, did it twice now and turns out perfect, just follow the exact recipe. You’re awesome! I did a birthday cake for my friend’s daughter and they loved it .
Thanks,Phoebe. It makes me so happy that you and your family enjoyed this Mango Chiffon Cake recipe.
This recipe is a bit confusing. In the ingredients list it says you only need 3/4 cup of sugar.
Then in instruction 1 and 2 it both says you need to add 3/4 cups. Should this be 1 1/2 cups of sugar?
Please fix this.
First, you mix in 3/4 cup granulated sugar with the dry ingredients. Then you beat in another 3/4 cup granulated sugar with the egg whites as you beat them. Hope that helps clarify the confusion.
I followed the step by step direction. The batter came out perfect. As soon as the cake was done it collapse. I made mango juice from fresh mangoes. What did I I do wrong? Over beating the egg white?
Hi Bella, yes sometimes over beating the egg whites can cause this to happen.