Mango Chiffon Cake with Whipped Mango Cream Frosting

4.91 from 20 votes

Mango chiffon cake is light and tender, frosted with the most delicate mango whipped cream, and filled with creamy mango curd. So good!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: North American

Servings: people

Calories: 469kcal

Author: Jolina

Pre-heat your oven to 325F and line the bottom of 3 9-inch round pans with parchment paper. Do not grease.
Using a handheld electric mixer or a stand mixer with the paddle attachment, beat egg yolks, mango puree, canola oil, lemon zest and vanilla on high speed until incorporated (about a minute). Set aside.
5 egg yolks from large eggs, ¾ cup mango puree, ½ cup canola oil, zest from 1 lemon, 1 tsp vanilla extract
Using a handheld electric mixer or a stand mixer with the whisk attachment (if using the same mixers, ensure they are clean, dry and grease-free), beat egg whites and cream of tartar on low-medium speed until you reach soft peaks (about 1-2 minutes).
8 egg whites from large eggs, ½ tsp cream of tartar
Gradually add sugar (about 1 teaspoon at a time) and beat until the egg whites are very stiff (about 5 minutes).
¼ cup granulated sugar
Sift cake flour, sugar, baking powder and salt into your egg yolk mixture. Stir until incorporated.
2 ¼ cups sifted cake flour, 1 ¼ cups granulated sugar, 1 tbsp baking powder, 1 tsp salt
Then fold your egg whites into your batter in thirds. Gently fold until each addition is incorporated.
Transfer the batter equally into your 3 pans.
Bake for 30 minutes or until the top springs back when lightly pressed and a toothpick inserted in the center of each cake comes out clean.
Remove from oven, run a sharp knife along the sides of each cake and allow to cool in the pan for 10 minutes.
Then unmold and transfer to a wire rack to cool completely.

Pour 1 packet of unflavoured gelatine into cold water. Do not stir. Let sit for 10 minutes to allow it to bloom.
1 packet unflavored gelatine, ¼ cup cold water
In the meantime, using a handheld electric mixer or a stand mixer fitted with the whisk attachment, whip heavy cream, sugar and vanilla on medium-high speed until you reach soft peaks.
2 cups heavy cream, 2 tbsp granulated sugar, 2 tsp vanilla extract
Get your gelatine and microwave for 10 seconds. Whisk until smooth (it shouldn't be warm to the touch anymore).
With the mixer still on, gradually pour it in a steady stream into your whipped cream.
Continue whipping until the gelatine is incorporated and you reach stiff peaks.
Add mango puree and whip until thick and creamy.
1 cup mango puree

Place one cake on a platter or cake turntable smooth side down.
Using a piping bag fitted with your favorite large piping tip, pipe a border around the cake to act as a dam so your mango curd won’t ooze out later.
Fill the center of your cake (inside your little dam) with mango curd. It’s important that the height of the mango curd is equal to the height of your border so that your cake doesn’t sag in the middle.
mango curd
Place the other cake on top and repeat.
Finally, place the third cake smooth side up, frost and decorate.
Chill for at least 3 hours before serving. Enjoy!

I usually use store-bought mango puree. You want to make sure it’s pure mango and doesn’t have added sugar or other ingredients. If using fresh ripe mangoes (or frozen mangoes), you can use your blender or food processor to puree the mango flesh then strain to remove any fibers left behind.
I use this recipe for mango curd. You make this up to 4 weeks ahead. You can also use mango slices as filling instead.
See post for lots of baking tips, a troubleshooting guide, FAQs and step-by-step photos.