Mango chiffon cake has soft, fluffy layers made with mango purée.
It's filled with fresh mangoes and covered with whipped cream frosting.
There's mango in the batter, between the layers, and on top.
Use ripe, sweet mangoes for the best flavor.
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Ingredients You'll Need
Notes and Substitutions
- Cake flour: Makes the cake soft and light. All-purpose flour also works, but the cake may be a little denser.
- Eggs: It's easier to separate the yolks and whites while cold, but the whites whip better at room temperature. Keep any yolk out of the whites so they whip properly.
- Mangoes: Use ripe, sweet mangoes. Manila or Philippine mangoes and Ataulfo mangoes work well because they have smooth flesh with fewer fibers. Blend the flesh until smooth for the purée. Slice or chop the mangoes for the filling and topping.
- Oil: Use a neutral oil, such as canola or vegetable oil.
- Lemon zest: Adds a little citrus flavor that goes well with the mango. You'll need the zest from 1 lemon.
- Cream of tartar: Helps the whipped egg whites hold their shape.
- Heavy cream: Use cold heavy cream or heavy whipping cream for the frosting. Light cream and half-and-half won't whip the same way.
- Powdered sugar: Sweetens the frosting and dissolves easily. Granulated sugar also works, but takes longer to dissolve.
How to Make Mango Chiffon Cake
Step 1: Prepare the oven and pans
Preheat the oven to 350°F (175°C).
Line the bottoms of two 8-inch round pans (3 inches deep) with parchment paper.
Do not grease the sides so the batter can cling to them as it rises.
Step 2 : Mix the dry ingredients
In a bowl, whisk together:
- 1½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt (or ¼ teaspoon table salt)
Set aside.
Step 3: Mix the wet ingredients
Blend ripe mango flesh until smooth. Measure ¾ cup mango purée into a large bowl.
Combine it with:
- 6 egg yolks
- ½ cup granulated sugar
- ½ cup oil
- Zest from 1 lemon
- 1 teaspoon vanilla extract
Whisk until well combined.
Step 4: Add the dry ingredients
Sift half of the flour mixture into the wet ingredients.
Mix gently with a whisk or spatula.
Repeat with the remaining flour mixture.
Mix just until smooth, with no dry flour or lumps.
Don't overmix. Set aside.
Step 5: Whip the egg whites
In a clean, dry, grease-free mixing bowl, combine:
- 6 egg whites
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
Beat on medium-high speed until glossy and firm peaks form, about 7-8 minutes.
The whites should hold their shape when you lift the whisk.
Stop before they look dry or clumpy.
Step 6: Add the egg whites
Mix about ⅓ of the whipped egg whites into the mango batter to loosen it.
Fold in the remaining egg whites by moving a spatula down through the center, along the bottom, and up over the top.
Turn the bowl and repeat gently until no white streaks remain.
Don't stir or beat the batter - you want to keep the air in.
Step 7: Bake the cake
Divide the batter evenly between the pans. Smooth the tops with a spatula.
Gently tap the pans on the counter to release large air bubbles.
Run a skewer through the batter to break up any remaining large pockets.
Bake for 25-28 minutes, until a toothpick inserted into the center comes out clean. The tops should spring back when lightly touched.
Right after baking, lift each pan about 6 inches above the counter and drop it once. This helps steam escape so the cakes shrink less as they cool.
Let the cakes cool completely in their pans on a wire rack. Don't turn the pans upside down.
Step 8: Make the whipped cream frosting
If your kitchen is warm, chill the mixing bowl and beaters in the refrigerator for about 15 minutes. This helps keep the cream cold as you whip it.
Add the following to the bowl:
- 2 cups cold heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Beat on medium-high speed until firm peaks form, about 3 minutes.
The cream should hold its shape when you lift the whisk.
Stop while it's still smooth. Beating too long can make it grainy.
Refrigerate until ready to use.
Step 9: Assemble the cake
Peel and slice or chop 3-4 ripe mangoes for the filling and topping.
Run a thin knife or offset spatula around the sides of the cooled cakes. Carefully turn them out and peel off the parchment paper.
Place the first cake layer on a serving plate. Spread a layer of whipped cream over it.
Arrange some mango pieces over the cream.
Cover them with another layer of whipped cream.
Place the second cake layer on top.
Cover the top and sides with the remaining whipped cream. Smooth with an offset spatula.
Refrigerate the cake for a few hours so the frosting firms up.
Arrange the remaining mangoes on top before serving.
Keep your mango chiffon cake refrigerated until ready to serve.
Enjoy it chilled, and store any leftovers covered in the refrigerator for up to 2-3 days.
Tips for Making Mango Chiffon Cake
- Taste the mangoes first. Use ripe, sweet mangoes for both the purée and filling.
- Fold the egg whites in gently. This keeps air in the batter so the cake stays fluffy.
- Cool the cakes completely before frosting. Warm cake can melt the whipped cream.
- Pat juicy mango pieces dry. Too much juice can make the filling watery.
- Keep the cream cold. If your kitchen is warm, chill the bowl and beaters before whipping.
Recipe FAQs
Use ripe, sweet mangoes with smooth flesh. Manila or Philippine mangoes and Ataulfo mangoes work well. Taste them first because their sweetness affects both the cake and filling.
Yes, for the purée. Thaw them and drain any excess liquid, then blend until smooth. Use fresh mangoes for the filling and topping for the best texture.
Yes. Use the same 1½ cups. The cake may be slightly denser, but all-purpose flour still works.
Chiffon cake is a soft, fluffy cake made with oil and separately whipped egg whites. The oil keeps it moist, while the whipped whites help it rise.
The center may have been underbaked, or the batter may have lost too much air during mixing. Fold the whipped whites in gently. Bake until a toothpick comes out clean and the tops spring back when lightly touched.
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📖 Recipe
Mango Chiffon Cake
Equipment
- Measuring cups and spoons
- 2 cake pans (8-inch round, 3 inches deep)
- Stand or hand mixer
- Mixing bowls
- Whisk
- Rubber or silicone spatula
- Fine-mesh Sieve
- Blender or food processor (for mango purée)
- Fine grater (for lemon zest)
- offset spatula
Ingredients
For the cake:
- 1½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt (or ¼ teaspoon table salt)
- 6 large eggs yolks and whites separated
- ¾ cup mango puree
- ½ cup granulated sugar for the batter
- ½ cup neutral oil
- Zest from 1 lemon
- 1 teaspoon vanilla extract
- ½ cup granulated sugar for the egg whites
- ½ teaspoon cream of tartar
For the filling and frosting:
- 2 cups heavy cream
- ¼ cup powdered sugar more to taste
- 1 teaspoon vanilla extract
- 3-4 fresh mangoes peeled and sliced or chopped
Instructions
- Preheat the oven to 350°F (175°C). Line the bottoms of two 8-inch round pans with parchment paper. Do not grease the pans.
- Whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together the mango purée, egg yolks, ½ cup sugar, oil, lemon zest, and vanilla.
- Sift in the flour mixture in two batches. Mix gently just until smooth.
- In a clean, grease-free bowl, beat the egg whites, remaining ½ cup sugar, and cream of tartar until glossy, firm peaks form, about 7-8 minutes.
- Mix one-third of the whipped whites into the batter. Gently fold in the rest until no white streaks remain.
- Divide between the pans and smooth the tops. Tap gently and run a skewer through the batter to release large air bubbles.
- Bake for 25-28 minutes, until a toothpick comes out clean and the tops spring back when touched.
- Right after baking, lift each pan about 6 inches and drop it once onto the counter. Cool completely in the pans on a wire rack, without turning them upside down.
- Beat the cold heavy cream, powdered sugar, and vanilla until firm peaks form, about 3 minutes. Stop while smooth. Refrigerate until needed.
- Loosen the cooled cakes from the pans, turn them out, and remove the parchment. Place one layer on a serving plate. Spread with whipped cream, add sliced mangoes, and cover with another thin layer of cream.
- Add the second cake layer. Frost the top and sides with the remaining cream. Refrigerate for a few hours, then decorate with more mangoes before serving.
Notes
- Cake flour: All-purpose flour works, but makes a slightly denser cake.
- Eggs: Separate while cold; whip the whites at room temperature. Keep yolks out of the whites.
- Mangoes: Use ripe, sweet mangoes, such as Manila or Ataulfo. Blend for the purée; slice or chop for the filling and topping.
- Oil: Use canola or vegetable oil.
- Lemon zest: Use the zest from 1 lemon.
- Cream of tartar: Helps whipped egg whites hold their shape.
- Heavy cream: Use cold heavy cream or heavy whipping cream.
- Powdered sugar: Granulated sugar also works, but takes longer to dissolve.
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