This Mango Cake is a must-try. The cake is very moist, the frosting is fluffy and not too sweet and I must say that there is no butter involved in this Mango Cake. I even told my son, who is a gym fanatic, that he can eat more than one slice as it is not a fattening cake.
When you look at the picture, you may think that this cake is hard to make, but I tell you what, this is really easy. I also made a Mango Cake video to show you how to make this step by step. So I hope you will succeed in making this Mango Cake.
When I was in the Philippines, we have mango all year round and we can get it at a very cheap price too. Philippine mango is considered one of the sweetest mango in the whole world so I am kind of spoiled and picky about my mango. But here in the US, I really have trouble finding sweet mango in our store. And when I do find one, it is $1.50 per piece. What is that??? Too expensive for me. SO I hold off and waited until I can find a cheap and sweet mango to make this cake. Luckily, Costco got some mangoes, so I grab the opportunity to make this Mango Cake.
BTW, try this MANGO CREAM CHEESE CAKE also if you got extra time.
MANGO CAKE RECIPE
Ingredients
FOR THE CAKE
- 8 large egg yolks
- 6 tablespoons granulated sugar
- pinch of salt
- 6 tablespoons milk
- 6 tablespoons cooking oil
- 4 teaspoons vanilla
- 1 cup plus 6 tablespoons cake flour
- 8 large egg whites
- 1/2 cup granulated sugar
- 1 teaspoon cream of tartar
- 6 RIPE MANGOES
FOR THE WHIP CREAM FROSTING ( DOUBLE OR TRIPLE THIS RECIPE TO FROST THE CAKE, SO YOU NEED ABOUT 1 QUART OR 32 FL OZ OF WHIPPING CREAM )
- 1 cup Heavy Whipping Cream
- 1/4 cup granulated sugar
- 1 teaspoon gelatin
- 2 TEASPOON warm WATER
FOR THE DECORATION
- 5 OZ Ghirardelli White Chocolate Melting Wafers
- 1/2 of mango
- 2 tablespoons water divided
- 1 teaspoon Knox gelatin
Instructions
- Place oven rack on the 4th level of your oven. Every oven is different, so make sure to place your rack in which your cake will not be too close so the top of your cake will not burn.
- Grease bottom of an 2 (two) 8 " pan with oil and line it with wax paper. Prepare 2 pans and cover it tin foil. You will use this as stand for the lined pan during baking. Set the pan aside.
- Put yolks, sugar, salt,milk vanilla extract in a large bowl, Mix ingredients completely and sift through cake flour. Gently mix until all the ingredients are incorporated. Do not use electric mixer. DO not overmix batter or your cake will be hard.
- Preheat oven oven at 305 F.
- In a separate bowl, add in the egg whites, sugar and cream of tartar . Mix using an electric mixer and mix until egg stiff peaks. Add mixture to the yolk batter and gently fold together. DO NOT OVERMIX.
- When ready, divide batter into 2 prepared 8 inch pan. Place the pans on top of the foil cover pan and put them on the large sheet pan. Pour hot water and bake Mango Cake for 439-43 minutes.
- Please see video
FOR THE WHIPPED CREAM FROSTING:
- Put mixer bowl and whisk in a freezer for few minutes so that it will be cold, when the mixing bowl is ready , pour in heavy cream and mix on high speed.Add the sugar little by little . And mix until stiff peak. Do not use plastic bowl and do not use grease bowl .
- In a small bowl, mix the Knox gelatin and WARM WATER . MIX UNTIL gelatin is dissolved and strain mixture into the frosting.
FOR THE DECORATION:
- Puree 1/2 of the mango by adding 1 tablespoon of water. Set aside.
- Mix in the gelatin with the remaining water ( make sure to warm the water). MIX THE GELATIN UNTIL DISSOLVE. In the double broiler, melt Ghirardelli White Chocolate Melting Wafers and when ready, add the mango puree and the gelatin. Mix until smooth.
- Sift through the mixture with a strainer to remove lumps. And decorate mango. As shown in the video.
Video
Notes
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
Shobelyn Dayrit says
You can.
Doreen says
Could you use frozen (defrosted) mango for this?
Shobelyn Dayrit says
Hi! Hope you’ll succeed. When I posted this, I was figuring out how to make short videos while not compromising the recipe instructions. If you look at my Facebook now, I think I am doing better 🙂 Check my Fb, and if you can follow- https://www.facebook.com/theskinnypot
Lennie Mejia says
Looks delicious. I will try it but will not separate the baking procedure. Too much work to separate baking for each pan. Also, the video is too long because it is slow. Perhaps make it shorter next time. But appreciate that there’s a video because I did not get the “foil part” of the instruction until I saw the video. Thanks again.
Shobelyn Dayrit says
Sorry, this is such a loooong video but this will guide you. https://youtu.be/HuZUhpSfEyo
Debbie says
Kumusta po kayo! I’m an American in the states cooking for a Filipino family and I really want to make this cake, but I’m not understanding the foil and the pans. I’ve never seen or used a method like this and I need some additional explanation, and hopefully pictures or video?
Salamat po!
Shobelyn Dayrit says
Hi! In this recipe, I used granulated sugar. I will edit that to avoid confusion. Thank you for asking.
Margarita Angelatos says
what is the difference between granulated sugar and sugar in the recipe?
Shobelyn Dayrit says
Hi, Alyssa.Yup, I mixed the 2 layers separately. You can make the batter together using the recipe, but you have to weigh it so that the thickness is equal.There will be extra layer left, so just wrap it in a plastic wrap and freeze, or just eat it . 🙂
Alyssa says
Hello! This looks divine! The video halves all of the ingredients… Is that because you mix the two layers separately? Just wondering if in need to go by the volumes in the video or the recipe. Thanks!
Shobelyn Dayrit says
Hi!I used mango to fill in between layers, to decorate and for the puree’.
Has says
Hi, where did you use the 6 mangoes listed on the recipe?