Mango Cake

I made this cake for my nephew, Leonard Miguel, who is unfortunately couldn’t celebrate with us anymore because he passed away when he was 2 years old. He turned 13 on May 17. I made this cake for you Migui Boy, I know you love mangoes and I hope you like this. We love you Igi and we miss you so much!

Sorry, I know this sounds depressing but I really made this cake for him. He loves mangoes way back then. He can eat a lot of sweet, ripe mangoes in Mindoro where my sister and her family lives. I remember how he eats one. Those were the days. 

Fortunately or unfortunately, I don’t know which, but I found a mango from Peru at the market when I did my shopping, so I grabbed two big ones to make this beautiful cake. Though it wasn’t like our mangoes in our country, Philippines, but what can I do? They only have Peru mangoes around here. 

Peru Mangoes tasted like ripe Indian mangoes. I eat it with bagoong, just to remind me of home. So although this mango tasted like Indian mangoes, I think this worked well in my cake. If you have Philippine mangoes, then you are lucky… but in this recipe, you can use almost any kind of ripe mangoes that you can find.  

Sponge Cake:


5 eggs
4 oz. sugar
3 oz. plain flour, sifted
1.5 oz. melted butter, cooled


1. Separate the eggs into whites and yolks. Turn on the oven to 325 F. Line the bottom of baking sheet/springform pan with parchment paper and set aside.
2. Beat the egg whites into soft peaks. Add sugar gradually and keep whisking until stiff peaks form.
3. Slowly add the yolks into the mixture while mixing at low speed.
4. Lightly fold in sifted flour.
5. Fold in melted butter. Immediately pour in baking pan/sheet and bake for 40 to 60 mins, depending on size.

Mango Gelatine:


100g mango puree
20g sugar (taste test! It depends on the sweetness of your mango)
8g cointreau (optional)
1 gelatine sheet or gelatine sachet/box


1. Heat up mango puree and sugar until sugar dissolves.
2. Soften gelatine with cold water and squeeze out excess water. If using gelatine in a box or sachet, please follow instructions according to package.
3. Add gelatine mixture to the mango mixture.

Whipped Cream Frosting:

1 cup heavy whipping cream
1/2 tsp vanilla extract
1 tbsp caster sugar


1. In a large bowl, place the whipping cream, vanilla extract, and sugar and stir to combine.
2. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes.
3. When chilled, beat the mixture until stiff peaks form

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