Introduction
Mango Chiffon Cake is a beautifully light and airy dessert that perfectly highlights the natural sweetness and fragrance of ripe mangoes. Known for its cloud-like texture, chiffon cake sits somewhere between a sponge cake and a butter cake, offering richness without heaviness. I first made this cake during mango season when fresh mangoes were at their peak, and the result was unforgettable. The cake was soft, moist, and delicately flavored, making it ideal for those who enjoy desserts that are not overly sweet. What makes Mango Chiffon Cake especially appealing is its versatility. It works just as well as a simple afternoon cake as it does for celebrations when dressed up with whipped cream or fresh fruit. Elegant yet approachable, this cake feels refined while still being comforting and familiar, making it a timeless addition to any baking collection.
Print
Mango Chiffon Cake – Light, Airy, and Bursting with Tropical Flavor
- Total Time: 1 hr 10 mins
- Yield: 10–12 slices
- Diet: Vegetarian
Description
Mango Chiffon Cake is a light, airy, tropical dessert made with fluffy chiffon layers infused with mango puree and topped with a silky mango whipped cream frosting.
Ingredients
-
- Chiffon Cake Batter:
- 6 large eggs, separated
- 1 1/2 cups cake flour
- 1 cup granulated sugar (divided)
- 1/2 cup mango puree
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- Mango Whipped Cream:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup mango puree
- Fresh mango cubes for topping
Instructions
- Preheat oven to 325°F (160°C). Do not grease the pan.
- In a bowl, mix egg yolks, half the sugar, mango puree, water, oil, and vanilla until smooth.
- Sift in flour, baking powder, and salt; whisk until combined.
- In another bowl, beat egg whites with the remaining sugar until stiff peaks form.
- Gently fold egg whites into the yolk batter in 3 additions.
- Pour batter into a tube pan and bake for 45–55 minutes or until a toothpick comes out clean.
- Invert pan immediately and cool completely before removing cake.
- For frosting, whip heavy cream, powdered sugar, and mango puree until fluffy.
- Frost the cooled cake and top with fresh mango cubes.
Notes
- Use ripe, sweet mangoes for the best flavor.
- Do not grease the pan—this helps the cake rise properly.
- Freeze the frosting for 10 minutes before spreading for easier handling.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baked
- Cuisine: Asian Fusion
Why You’ll Love This Recipe
This recipe produces an exceptionally light, fluffy cake with a gentle mango flavor. It is not overly sweet, pairs beautifully with tea or coffee, and has a texture that feels soft and airy with every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cake flour
Cake flour creates a tender crumb and helps achieve the chiffon cake’s signature light texture.
Granulated sugar
Sugar sweetens the cake and stabilizes the whipped egg whites.
Eggs
Egg yolks add richness, while egg whites provide lift and structure.
Fresh mango puree
Mango puree delivers natural sweetness, moisture, and tropical aroma.
Vegetable oil
Oil keeps the cake moist and soft without weighing it down.
Milk
Milk adds moisture and helps balance the batter.
Baking powder
Baking powder assists with even rising.
Salt
Salt enhances flavor and balances sweetness.
Cream of tartar
Cream of tartar stabilizes the egg whites for a strong, airy structure.
Vanilla extract
Vanilla rounds out the mango flavor and adds warmth.
Directions
Begin by preheating the oven and preparing a chiffon or tube pan. Do not grease the pan, as the cake needs to cling to the sides while rising. Separate the eggs, placing yolks in one bowl and whites in another.
In the yolk bowl, whisk together egg yolks, vegetable oil, milk, mango puree, vanilla extract, and part of the sugar until smooth. Sift in the cake flour, baking powder, and salt, then mix gently until fully combined.
In a separate bowl, beat the egg whites with cream of tartar until foamy. Gradually add the remaining sugar and continue beating until stiff but glossy peaks form. Gently fold the egg whites into the mango batter in three additions, being careful not to deflate the mixture.
Pour the batter into the prepared pan and smooth the top. Bake until the cake is golden and springs back lightly when touched. Once baked, invert the pan immediately and allow the cake to cool completely before removing. This step prevents the cake from collapsing.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe serves approximately 8 to 10 people. Preparation time is about 25 minutes, with a baking time of 45 to 50 minutes and a full cooling time of about 1 hour.
Storage/reheating
Store Mango Chiffon Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Allow refrigerated cake to come to room temperature before serving. Reheating is not recommended.
Variations and Customizations
Mango Chiffon Cake can be adapted in many ways. You can add lemon or lime zest for extra brightness. Coconut milk can replace regular milk for a tropical twist. For presentation, serve the cake with whipped cream, fresh mango slices, or a light mango glaze. If fresh mangoes are unavailable, high-quality canned or frozen mango puree can be used. You can also bake the batter in smaller chiffon pans for individual servings, adjusting the baking time accordingly.
Nutrition and Dietary Info
This cake contains eggs, gluten, and dairy. It is lighter than most traditional cakes due to its oil-based batter and whipped egg whites. Nutritional values vary depending on portion size and ingredients used.
Expert Tips & Customizations
Clean Bowl for Egg Whites
Ensure bowls are grease-free for proper whipping.
Gentle Folding
Fold carefully to maintain airiness.
Invert Immediately
Cooling upside down preserves height and texture.
FAQs
What type of mango works best?
Ripe, sweet mangoes such as Ataulfo or Kent are ideal.
Can I use canned mango puree?
Yes, as long as it is smooth and unsweetened.
Why can’t I grease the pan?
The cake needs to cling to rise properly.
What if I do not have cream of tartar?
A small amount of lemon juice can be used instead.
Can I make this cake ahead of time?
Yes, it keeps well for several days.
Why did my cake collapse?
It may not have been cooled upside down.
Can I frost this cake?
Yes, lightly with whipped cream.
Is this cake very sweet?
No, it is lightly sweet and balanced.
Can I freeze chiffon cake?
Freezing is not recommended due to texture.
What should I serve with it?
Fresh fruit or tea pairs beautifully.
Conclusion
Mango Chiffon Cake is a delicate, elegant dessert that showcases tropical mango flavor in a wonderfully light and airy form. With its soft texture and gentle sweetness, it is perfect for both everyday enjoyment and special occasions, making it a recipe worth returning to whenever mangoes are in season.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!