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Hello Summer!  I love Mangoes in any shape or form. I love eating it fresh just on it’s own, or something to add to my yogurt, or as a smoothie, or a juice drink, as a pie, as a tart, or as a cake! Summer is the perfect time for me to enjoy all this. The moment I started seeing Mangoes in the market, I knew I have to start making my list of baking to do’s.

I had decided to start with this Mango Coconut Chiffon Cake. I had been doing series of Chiffon Cake posts lately, and I think Mango flavor will be a good addition to my collection. Another reason was because this is my Mom’s favorite cake, and mine too 🙂  Let’s get started!

Ingredients:

• 3 Eggs (separated, room temperature)
• 2/3 cup Cake Flour (sifted: sift first before measuring)
• 1/2 cup granulated Sugar (allocate 1/3 for the egg yolk mixture, and the remaining for the egg white mixture)
• 4 tbsp Vegetable Oil or any flavorless oil
• 1/4 teaspoon Cream of Tartar
• 1 teaspoon Baking Powder
• 4 tablespoon Mango Puree (Fresh or canned mango puree)
• 1/2 teaspoon pure Vanilla Extract
• 2-3 medium size Mango – cut into small cubes
• 1 tablespoon Honey – optional

Frosting Options:

• White Chocolate Buttercream Whipped Frosting
• Coconut Buttercream Whipped Frosting – Add 4 tbsp of whipped cream to  Coconut Buttercream Frosting
• Vanilla Buttercream Frosting
• Whipped Cream

Note: Click photo to see description

Instructions:

1. Pre-heat the oven to 320F.
2. Wet Ingredients: Using electric mixer or wire whisk, beat egg yolks, 1/3 sugar and vegetable oil until pale yellow and fluffy. Add the mango puree.
3. Wet + Dry Ingredients: Sift the cake flour, salt and baking powder onto the wet ingredients mixture. Carefully fold the flour until fully incorporated and no more lumps.
4. Whisk the Egg Whites: In a separate clean bowl, whisk egg whites until frothy , around 30 seconds. Add cream of tartar and continue whisking for 1 minute. Gradually add the remaining sugar (in 3 additions to allow the sugar to dissolve). Continue whisking in medium speed until stiff peaks (5 more minutes). You will know if it is already stiff peaks when you turn the bowl up side down, the egg whites will not fall. The texture is stiff and glossy.
5. Gradually fold the egg white to the flour and egg mixture (from step 3).
6. Pour into a 6″ tube pan or round pan (do NOT grease). Tap 3-4 times on the counter top to release the bubbles.
7. Bake for 45 minutes. The top will slowly turn brown, and the side will start to lift away from the side of the pan.
8. Cool: Take out from the oven, cool and invert the pan. This will avoid the cake from deflating.
9. Decorate as desired: Select desired frosting. I recommend a simple vanilla whipped cream and coconut buttercream frosting. This works best with Mango. Cut the cake into half (or into 3). Spread frosting on top of each. Top with thinly sliced mangoes. Cover the top and finale layer with frosting and pipe more frosting on the side to act as border. Gradually add mango puree on top of the cake. Add diced mangoes. Drizzle with honey. Decorate with more whipped cream in the center.

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