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Manila Mango Chiffon Cake with Mango Frosting

The Manila Mango Chiffon Cake is the most popular cake on this blog. So, in celebration of two birthdays this week: the blog’s and mine, I recreated this favorite cake and re-shot more delightful photos. As with all the recipes I’ve cooked, I remain steadfast in disclosing I am not a trained chef nor am I a whiz at cake decorating. But years of home cooking and baking for my family have trained me to churn the best dishes and desserts that hit the spot every time. This Manila Mango Chiffon Cake is an AsianInAmericaMag recipe. This cake serves 6 to 8.
Course: Dessert, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: Mango Chiffon Cake Frosting
Servings: 8 people
Calories: 748kcal
Author: Asian in America recipe.


  • 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.


    Serving: 1g | Calories: 748kcal | Carbohydrates: 107g | Protein: 9g | Fat: 33g | Saturated Fat: 22g | Cholesterol: 213mg | Sodium: 59mg | Potassium: 279mg | Fiber: 1g | Sugar: 82g | Vitamin A: 705IU | Calcium: 100mg | Iron: 0.9mg