Mango Chiffon Cake

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B4ADEE1C 40B8 41AD A3AD 66178FB034B1.00 00 08 02.Still001 pinit
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Mango Chiffon Cake

Difficulty: Beginner Cook Time 60 mins Total Time 1 hr
Cooking Temp: 302  °F Servings: 6
Best Season: Suitable throughout the year


Mango Chiffon Cake is a delightful and airy dessert that combines the tropical sweetness of mango with the light, fluffy texture of chiffon cake. This cake is perfect for any occasion, from casual gatherings to formal events, due to its elegant presentation and refreshing flavor.

The base of the Mango Chiffon Cake is a classic chiffon cake, known for its soft, tender crumb and light texture. The batter is made with a blend of flour, sugar, eggs, and oil, which are whipped together to create a smooth and airy mixture. Fresh mango puree is then incorporated into the batter, infusing the cake with a natural, fruity sweetness and a vibrant yellow color.

The cake is baked until golden and springy to the touch. Once cooled, it is often topped with a layer of mango glaze or whipped cream, and garnished with fresh mango slices or other tropical fruits. The glaze adds a glossy finish and an extra burst of mango flavor, while the whipped cream provides a creamy contrast to the light cake.

Mango Chiffon Cake is celebrated for its balance of flavors and textures. The sweetness of the mango complements the subtlety of the chiffon cake, creating a harmonious blend that is both light and satisfying. The cake's airy texture makes it an excellent choice for those who prefer a less dense dessert.

This cake is a popular choice for birthdays, tea parties, and summer gatherings, bringing a taste of the tropics to any occasion. Its elegant appearance and delicious flavor make Mango Chiffon Cake a standout dessert that is sure to impress.


Cooking Mode Disabled

For the mango puree

For the batter


  1. Make the mango puree first, set it in the fridge to cool down. Mash the peeled and chopped mangos with a fork or a dough blender. Put the mashed mango and sugar into a pot, place the pot over low heat, and keep stirring while it thickens. Once the sugar fully dissolve and the mango gains a puree texture, pour into a clean bowl, cover it with cling film, and set in the fridge to cool down.

  2. In a separate bowl, pour in milk and vegetable oil (any flavorless oil works), and mix until they well combined. Add in mango puree, mix until smooth. Add in cake flour (sift it before use to get rid of lumps), mix until smooth. Set aside.
  3. In another bowl, crack six eggs. Take the egg yolks out to mix with batter until smooth. Add in the vanilla extract into the batter, mix until smooth.
  4. Add the sugar and lemon juice into the egg white. Grab an electric mixer; beat in a low speed to let the sugar dissolve. Then beat in a medium/high speed, until it forms stiff peaks.
  5. Take a scoop of whipped egg white to fold into the batter. Pour rest of the egg white into the batter bowl, and then fold the egg white into batter.
  6. Get an 8-inch round cake pan. Do Not Line or Grease It. Pour the batter into the cake pan. Give it a few taps to get rid of the big bubbles.
  7. Preheat the oven to 302℉(150℃), bake for 60 minutes.
  8. Once it baked, take it out of the oven, turn the cake pan upside down and let the cake cool down on the cooling rack for about 1 hour before you take it out of the cake pan.


Cake pan size: 8-inch

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: mango chiffon cake, chiffon cake, mango
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