No Oven Mango Bravo

While mangoes are usually the seasonal summer fruit, Mango Bravo is a popular creamy chiffon cake filled with a crisp meringue and a chunk full of cubed mangoes. There’s nothing like a sweet chilled dessert to keep you awake in the afternoon, create this cake as a nice surprise for someone special or recreate this on special days to make the day just a bit more livelier. On this Mango Bravo recipe, we’ll be making a No Oven Mango Bravo while trying to make it easier and still have it come out as delicious.

Mango Health benefits

Why are Mangoes the summer fruit we all love? The Mango of ‘Mangifera indica’ is called the king of fruits. This is considered a stone fruit because of the large seed in the middle. Native to Southeast Asia and India, and has been cultivated for over 4,000 years, there are around a hundred or more variety of mangoes each with its distinguishable shape, color, size, and taste. Mangoes aren’t just the golden sweet fruit that we all love to flavor our shakes, creamy desserts, or smoothie bowls with. It also has a lot of health benefits like the following:

• Mangoes are packed full of nutrients, a cup of mango provides vitamin C, calcium, iron, and many more that helps aid the immune system and promote growth.
• These are high in Antioxidants, mangoes are packed with polyphenols which are plant compounds that are also antioxidants. These are important because antioxidants are needed to protect cells from free radical damage.
• Helps boost immunity, mangoes also have nutrients like Vitamin A, B, C, K, E, and folate that help fight infections
• Can support heath health, mangoes offer magnesium and potation that promotes low blood pressure and helps the blood vessels relax.
• Improve digestive health; mangoes contain amylases which are digestive enzymes. These are needed to break down molecules so it could be easily absorbed.
• Keeps your eyesight sharp, while carrot are more well known to help the eyes, mangoes also have carotenoids like lutein, zeaxanthin, beta carotene, that help with maintaining eyesight.
• May improve skin and hair health; Vitamin C which mangoes do have also help in producing collagen which prevents the wrinkling and sagging of the skin, while vitamin A helps keep the scalp healthy.

Any which way you do come to eat the mango, from any of the benefits, of because of its overall natural sweetness or pop of color it gives to a dish. You’re sure to enjoy a bite of this refreshingly gratifying summer fruit, or in a No Oven Mango Bravo cake.

What is a Mango Bravo?

Conti’s Bakeshop popularly created Mango Bravo. Its described as a cake made with layers of chiffon, meringue wafers, cream, and ripened mangoes. Topped with more mangoes and drizzled with chocolate syrup. Its been a best seller since it was created and is still being sold as one of it’s most popular cakes till today.

In this No Oven Mango Bravo recipe, all you need is to prepare the cake layer, which is a simple chiffon cake that is steamed into a nice soft and fluffy cake, left to the side to be cooled. For the 2^ndpart, the meringue mixture is just an easy whip of egg whites, vinegar, and sugar, to be folded with flour and cashews, molded to a circle and dry steamed to a flattened meringue like cracker. The 3^ndpart is to create the whipping cream, all one needs to do is to make sure the whipping cream used has been chilled overnight to make sure it stabilizes and then it’ll be ready to get whipped with gelatin to help it stabilize better and powdered sugar to give it a sweeter taste. And finally the chocolate is melted with warm milk to create a nice chocolate syrup used to decorate the cake. These are all arranged together to create a sweet and satisfyingly textural melt in your mouth No Oven Mango Bravo cake that your sure to be proud to have made!

Try out this decadent summer favorite No Oven Mango Bravo cake that no one can say no to! This mango-overloaded dessert is a balance between sweet, creamy, and juicy that just makes you moan in delight!

Mango Bravo recipe (tagalog)

Sahog

1 at ½ o 2 tasa mangga (hati hati)

keyk

• 1 tasa harina
• 1 kutsaritang baking powder
• 2/3 tasa asukal
• ¼ kutsaritang asin
• 4 itlog
• 1 kutsaritang white vinegar
• ¼ tasa vegetable oil
• ¼ tasa gatas
• ½ kutsarang vanilla

meringue

• 2 puti ng itlog
• ½ kutsaritang white vinegar
• 1/3 tasa asukal
• ¼ tasa harina
• 1/3 tasa tinadtad na kasuy

whip cream

• 2 kutsarang unflavored clear gelatin
• 2 kutsarang mainit na tubig
• 2 packete ng all purpose cream (pinalamig magdamag)
• 1 tasa powdered sugar

tsokolate syrup

• 1 tasa tinadtad na tsokolate
• 1/3 tasa mainit na gatas

Paano lutuin

Keyk na pantig

1. Sa isang mangkok, salain ang harina at baking powder. Ihalo ditto ang asukal at asin. Itabi.
2. Sa panibagong mangkok, batihin ang 4 na puti ng itlog hangang magbula, dadagan ng white vinegar at konting konting ibuhos ang asukal habang binatati. Ibati hangang mag stiff peaks. Itabi.
3. Gamit ang ibang mangkok, haluin ang dilaw ng itlog, vegetable oil, gatas, at vanilla. Idagdag ang tuyong mixture ng dalawang parte, haluin ng mabuti bawat beses,
4. Itupi ang puti ng itlog ng 2 parte, itupi bawat beses hangangang walang nang puto makita. Itabi.
5. Maghanda ng 2 pan na may parchment paper sa ibaba. Punuin ang bawat nito ng batter. Tapikin lamang ng 3 beses kung handa na ang steamer.
6. Para handain ang steamer, magkulo ng tubgi sa malaking kawali, siguraduting hindi ito sobrang puno na madididkit ng tubig ang cake pan kahit may rack na nakalugar sa ibaba ng cake pan. Takpan ang kawali ng 20-15 na minuto.
7. Para malaman kung luto na ang keyk, sundutin ang gitna gamit ang toothpick. Dapat lumabas ito ng malinis o may konting tuyong piraso ng keyk. Tangalin ito sa init at palamigin.
8. Simutin ang gilid at ibaliktad, tangalin ang parchment at itabi para palamigin muli.

Meringue layer

1. Maghanda ng parchment at itrace ang sukat ng keyk pan. Gupitin sa tamang sukat at maghanda ng plato o pan at ilugar ang parchment ng nakaharap sa plato ang may tinta. Itabi.
2. Sa sang mangkok, batihin ang mga puti ng itlog hangang mabual, dagdagin ng white vinegar, and pakonti-konti ibuhos ang asukal habang binabati. Batihin hangang magkasoft peaks.
3. Idagdag ang harina at kasuy. Tiklupin ito ng mabuti. Pwede gumawa ng 2 meringue na pantig gamit ng batter na ito.
4. Ilagay ang lahat o kalahati ng meringue mixture sa parchment paper. Linisin gamit ang tissue para buuin ng tamang sukat.
5. Takpan ang kawali na may katamtamang init ng 5-7 na minuto. Pagkatapos ilagay ang rack sa gitna nito kasama ang meringue na pan at takpan ito ng 15-20 na minute, o hanggang magkayumanggi ang kulay nito. Titigas ito pag lumamig.
6. Tangalin lamang ito sa parchment pag hindi na ito mainit. Ulitin kung may natitirang meringue na batter.

Chocolate syrup

1. Maghanda ng mangkok na may chocolate chunks at isama ang mainit na gatas.
2. Haluin hanggang wala nang natitirang putting kulay.
3. Iwanin ito sa red ng 10 na minute para kumapal.

Whip cream

1. Haluin ang 2 kutsarang gelatin sa mainit na tubig. Itabi.
2. Sa ibang mangkok batihin ang all purpose cream hanggang magdoble ng laki.
3. Idagdag ang powdered sugar at batihin. Ikayod ang mga gilid at idagdag ang gelatin, haluin ng mabuti at palamigin ito sa ref ng 20-30 na minute bago gamitin.
4. Para sa opsyonal na chocolate cream; kumuha ng ¼ o 1/3 ng ginawang creama at ihali ito ng 3-5 kustarang chocolate syrup. Tikman at dagdagan ng chocolate syrup kung kunakailangan. Iwanin sa ref para lumamig.

Para maassemble

1. Ilagay ang pambaba na keyk, ipatong ang chocolate cream. Palamigin sa ref kung masyado itong malambot.
2. Ilugar ang meringue sa taas nito ang itrim ang mga gilid kung kinakailangan.
3. Ipahid ang manipis na layer ng whip cream, lagyan ng mangga, at takpan ito ng whip cream.
4. Ilagya ng 2^ndlayer ng keyk. Ipahid ang buong keyk ng cream. Palamigin sa ref kung lumambot ang cream.
5. Ilagay ang natitirang whipped cream sa piping bag na may star tip. Ipipe galing baba pataas sa mga gilid. Pagkatapos magpipe sa taas ng mga gilid ng mga stars.
6. Ilgay ang mga natitirang mangga sa taas at ibuhos ang chocolate syrup pag dekorasyon.
7. Palamigin bago ihanda.