Mango Bravo Cake made easy using steamed or baked methods. This soft and moist chiffon cake topped with cream, sweet mangoes, and melted chocolate is the ultimate sweet fix!
Hello everyone! I am Sanna, and I’m back again today with another sweet treat for you.
If you are looking for more ways to enjoy juicy mangoes this season, this Mango Bravo cake is a must-try. A heavenly concoction of soft and moist chiffon cake, generous pipings of sweet whipped cream frosting, luscious fresh mangoes, and drizzles of melted chocolate to top it all off, every bite is an explosion of flavors!
Before we proceed, let me just say that although inspired by Conti’s, this recipe here is not the exact copycat. While the restaurant’s Mango Bravo Cake is an impressive tiered masterpiece with sponge cake, meringue wafers, and mousse layers, our humble version is a simple chiffon cake but just as delicious!
Instead of making the base cake in one big pan, I decided to use llaneras to yield small portions that would fit in individual plastic tubs. This type of packaging is great for selling or gifting.
Also, we get a lot of comments on our cake and dessert recipes here on Kawaling Pinoy if they can be steamed instead of baked. Well, dear readers, we hear you because this mango cake batter can be steamed on the stovetop or baked in the oven!
Tips on making the chiffon
- Add mango essence to the egg yolk batter to deepen the flavor. If unavailable, substitute vanilla extract.
- Separate the egg whites from the yolks when the eggs are cold, but allow the egg whites to reach room temperature before whisking to create more volume.
- For best results, use clean, grease-free bowls, and whisk attachments. Use glass or metal bowls as plastic can have a greasy film that will keep the whites from whipping up to full volume.
- Beat the egg whites until glossy, thick, and stiff peaks hold up straight without collapsing.
- Gently fold the meringue into the yolk batter in three gradual additions using a rubber spatula until the resulting batter is uniform in color, making sure not to deflate the meringue.
Steamed or baked
- The recipe uses 1-cup size llaneras and yields four small cakes. Lightly grease the llaneras or pan and fill with the batter to 3/4 full.
- Steam for about 15-18 minutes or until the cakes are springy to the touch. Or bake in a preheated 350 F bake them at 350 F for about 16 to 20 minutes.
- You can also use 8 x 8 pan and just cut the cake into rectangular pieces to fit into the plastic tubs. Add extra 5 minutes of cooking time when using larger pans.
- Turn off the heat and do NOT remove the cakes right away to prevent drastic shrinkage. Let rest in the steamer for about 3 minutes.
- Invert the llaneras on top of mugs until they are completely cool. Cooling them the cakes upside will prevent them from collapsing.
- To unmold the cakes, run a metal spatula or knife along the edges of the lanera. Carefully remove the cakes and in transfer in individual containers ( I used 7.5 x 5 x2 inches rectangular tub).
Prepare the mangoes
- For best texture, use ripe but firm mangoes. Cook them in the syrup just until barely softened. Do NOT over stir lest they turn mushy.
- Adjust the amount of sugar depending on the sweetness of the fruit.
- Refrigerate in a container with a lid until completely cooled.
- For maximum volume, chill the whipping cream until very cold. You can also freeze the bowls and beaters for a few minutes.
- Nestle’s all-purpose cream can be substituted if heavy whipping cream is not available but note that it does not whip up as well.
Melted Chocolate Drizzles
- If using chocolate bars, chop in uniform sizes to ensure even melting.
- Microwave the chocolate in a microwave-safe bowl at 15-second intervals until shiny and stirrable.
- Stir in 1 to 3 teaspoons canola oil and stir until the mixture becomes fluid and pourable.
- Use a low heat setting to keep from scorching or burning the chocolate.
- Make sure the bowl and spatula are completely dry as any contact with even only droplets of water will make the chocolate seize and unworkable.
How to serve
- Chill the cakes well in the refrigerator before serving.
- Cut into serving portions and enjoy as an after-meal dessert or midday snack.
- Store, covered, in the refrigerator for up to 3 days or in the freezer for up to 3 months.
For the Chiffon Cake
- 4 large eggs, separated into whites and yolks
- 1 cup sugar
- 1/4 cup canola oil
- 1/3 cup water
- 1 teaspoon liquid mango flavoring or vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon cream of tartar
For the Cream Frosting
- 2 cups whipping cream, very cold
- 2 tablespoons sugar
For the Mango Garnish
- 2 large ripe Manila mangoes, peeled and cubed
- 2 tablespoons sugar
For the Chocolate Drizzle
- 1/4 cup semi-sweet chocolate chips
- 2 teaspoons canola oil
- four 1-cup llaneras, lightly greased
For the Chiffon Cake
- In a large bowl, combine egg yolks, oil, sugar, and water. Whisk until mixture is frothy and pale in color.
- Add the vanilla extract or mango flavoring.
- In a small bowl, combine the flour and baking powder. Add to the yolk mixture and using a hand whisk, beat the mixture until smooth. Set aside.
- In the bowl of a stand mixer, beat the egg whites until frothy.
- Add the cream of tartar and increase the mixer speed to medium-high. Continue to beat until the egg white form stiff peaks.
- Gently fold the meringue into the yolk batter in three additions using a rubber spatula until the batter is uniform and streak-free.
- Add the batter in the lightly-greased llaneras up to 3/4 full.
- Steam for about 15-18 minutes or until the cakes are springy to the touch and a toothpick inserted in the center of the cakes comes out clean.
- Once done, turn off the heat and do NOT remove the cakes out of the steamer right away. Let rest in the steamer for about 3 minutes.
- To cool, invert the laneras on top of mugs until they are cool to thetouch. To unmold the cakes, run a metal spatula or knife along the edges ofthe lanera.
- Carefully remove the cakes and place them in individual container tubs ( I used 7.5 x 5 x2 inches rectangular tub).
For the Mangoes
- In a small saucepan over medium heat, combine mangoes and sugar and cook until sugar is dissolved into a thick, clear syrup and the mangoes are just softened. Do NOT overcook and ove rstir the mangoes.
For the Whipped Cream
- In a bowl of a chilled bowl, combine whipping cream and icing sugar. Using an electric mixer at low speed, beat until the mixture begins to double in volume.
- Increase speed to medium-high and continue to beat until stiff peaks form.
- Transfer the sweetened whipped cream into a piping bag fitted with star piping tip.
Decorate and Garnish
- Pipe the whipped cream along the edges of the chiffon cake, starting from the bottom to the top and going around the sides to fully cover the cake. garnish in the centers of the cakes.
- Pipe more whipped cream along the top, leaving space in the center.
- Spoon the sweetened mango cubes in the center of the cakes. Repeat with the remaining cakes.
For the Chocolate Drizzle
- In a small microwavable bowl, melt the chocolate in the microwave at 15-second intervals until shiny and stirrable.
- Add 1 to 3 teaspoon canola oil until the mixture becomes fluid and pourable.
- Using a spoon, drizzle melted chocolate on top of the mango bravo cakes.
- Refrigerate the cakes before serving.
- If using an oven, bake at 350 F for about 16 to 20 minutes.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”