When fresh ripe mangoes hit the grocery store shelves, you know it's time to bake this soft, light, and refreshing mango cake.
My simple mango cake recipe includes a vanilla chiffon cake, whipped cream, and fresh mango filling, all topped with extra freshly whipped cream.
This mango chiffon cake is similar to Japanese-style strawberry shortcake, but uses fresh mangos instead. I enjoy baking Asian cake recipes because they are light,
fluffy, and have the perfect amount of sweetness. I know this is the finest mango cake recipe because all of my friends say it's not too sweet!
In this fresh mango cake recipe, I'll show you how to prepare an ultra-soft, light, and fluffy chiffon cake with tips and tricks for a perfect bake!
If you want more mango dessert ideas, try our mango pudding, no-bake mango cheesecake, Hong Kong mango pancake, mango sago, and mango sticky rice.
Kitchen Scale: Precision is the most important rule when baking. The only way to achieve precise ingredient measurements is to use a kitchen scale.
Electric mixer: For this mango cake recipe, I used both my electric stand mixer and my electric hand mixer. To whisk the egg whites, you'll need at least one electric mixer.