Go Back
+ servings
Mango Bravo Cake in a plastic tub
Print Recipe
5 from 2 votes

Mango Bravo Cake

No-bake Mango Cake with soft and moist chiffon, sweet mangoes, whipped cream, and chocolate syrup. Easy to make and a guaranteed crowd favorite.
Prep Time40 mins
Cook Time18 mins
Course: Baked Goods, Dessert
Cuisine: Filipino
Servings: 16 servings
Calories: 275kcal


  • four 1-cup llaneras, lightly greased


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


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.


Calories: 275kcal | Carbohydrates: 28g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 28mg | Potassium: 151mg | Fiber: 1g | Sugar: 20g | Vitamin A: 777IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 1mg