Mango Supreme Cake

Mango cake is a simple chiffon cake layered with pureed mangoes, cream cheese frosting, and topped with more mangoes. This Mango Supreme Cake is made with All purpose flour, Mango puree, sugar, baking powder, salt, powdered milk, eggs, oil, vinegar, salt and frosted with frosting mixture all purpose cream, creamed cheese, powdered sugar. It has been topped/garnished by cubed mango pieces. It is an easy to do dessert you can make and share with family and neighbours. You’ll surely be involve with this No oven Mango Supreme Cake ala Red Ribbon!

What are mangoes to the Philippines?

Mangoes are well known as the Philippine’s national fruit, delicious sweet and juicy. This tempting yellow fruit is one of the most important fruit crop with bananas and pineapples grown within the Philippines. The ‘carabao mango’ or ‘Manila Super mango’ also called the “champagne Mango”. Being the top imported mango species exported to the world, because of it’s large size and unrivaled sweetness. Mango or “Manga” in Filipino is also said to have a shape that closely resembles a heart. When ripe, the mango is said to represent the ‘golden heart of every Filipino’. Reminding everyone of the kindness instilled in our hearts.

There are a number of types of mangoes cultivated in the Philippines. In the 1995 edition of the Guinness Book of World Records the carabao mango was listed the sweetest in the world. Like most Philippine grown mangoes, harvesting of these were around late May to early July.

In the Philippines there are a variety of ways to serve and add in mangoes to desserts and drinks. Served fresh, added to desserts, as a drink, made into jam or sauce, or eaten unripe with a pinch of salt or bagoong. This fruit can be seen from groceries, street carts, to backyard gardens, enjoyed fresh in the summer and out of season in desserts or drinks all year round.

What makes this No oven Mango Supreme Cake ala Red Ribbon special?

Mangoes are the summer fruit of the Philippines. From dried mangoes, mango flavored ice creams, iceboxes, mango teamed dishes and desserts. Mango is definitely the sweet refreshing fruit that you’ll go for to cool off in the hot weather.

In this recipe, this Mango supreme cake is a layered no oven cake made of chiffon, cream cheese frosting, and mango puree. Similar to iceboxes, crema de fruta, and graham desserts this cake is served chilled and decorated heavily with more mangoes to give it a rich and indulgent feel. Commercial chains like Red Ribbon and Goldilocks create these seasonal cakes in the summer. While it looks intimidating, this dessert is easy to do once brought down to parts, with basic chiffon layers of eggs, milk, flour, oil, and sugar, layered with instant puree of mangoes and water thickened with sugar, and frosting of cream cheese, all purpose cream, and powdered sugar to stabilize. Repeatedly arranged in a similar fashion, covered with more frosting with a piped top, more mangoes and served chilled.

A great summer treat oozing with mangoes, cream in every fluffy chiffon layer!

Mango Supreme Cake Recipe (tagalog)

Sahog

Cake layer

• 1 tasa all purpose flour
• ½ tasa putting asukal
• 1 kutsaritang baking powder
• ¼ kutsaritang asin
• 2 kutsarang powdered milk
•  4 itlog
• ¼ tasa mantika
• ¼ tasa tubig
• ¼ kutsaritang suka
• ½ tasa putting asukal

Puree

• 2 at ½ tasa hati hati na mangga
• 1/3 tasa putting asukal
• 1 kutsarang tubig

Frosting

• 2 carton all purpose cream (pinalamig magdamag)
• 1 tasa cream cheese
• 1 at ½ tasa powdered sugar

Topping

• 1 – 2 tasa hati hati na mangga

Paano Lutuin:

Para sa Cake layer:

1. Haluin ang tuyong halo gawa sa harina, putting asukal, baking powder, asin, at powdered milk. Itabi. Haluin ang basing halo ng 4 egg yolk, mantika, at tubig, Haluin ang tuyo at basang hinalo.
2. Gawin ang meringue na halo; batihin ang 4 na egg whites hangang mabula, dagdagan ng suka at batihin hangang mag soft peaks ito. Dahan dahan ilagay ang puting asukal habang binabati gawin ito hangang mag ‘stiff peaks’.
3. Lagyan ng 1/3 ng meringue na halo sa cake batter. Haluin ng mabuti. Dagdagan ng kalahati at tiklupin, dagdagan ng natitira at tiklupin.
4. Sa 9” na pan, lagyan ito ng parchment paper sa ibaba. Lagyan ng 1/3 ng batter ditto. Tapikin ng 3 beses.
5. Para mag pan bake. Takpan ang kawali sa kalan na may katamtamang init ng 7 o 10 na minute. Ilugar ang rack at cake pan sa gitna. Takpan ito ng 25 o 30 na minute.
6. Para mag oben bake; initin ang oben ng 375°C o 190°F at lutuin ng 25 o 30 na minute.
7. Habang nagpaplamig ng cake, maglagay ng rack sa taas ng pan at itklop para pakonti konti bumaba ito. Pag lumamig na, tanggalin ang pan at parchment paper at itabi.

For the Puree:

1. Sa blender o grinder, ilagay ang mnga mangga, asukal, at tubig. Iblend. Dapat mag mukang makapal ito. Itabi.

For the Frosting:

1. Sa isang mangkok, ibati ang all purpose cream. Idagdag ang cream cheese at haluin ng mabuti.
2. Idagdag ang ½ na tasa ng powdered sugar at batihin ng mabuti. Idagdag ang 1 tasa ng powdered sugar. Haluin muna bago batihin. Para hindi kumalat. Itabi.

To Layer the Cake:

1. Ilagay ang ibaba na cake layer, ikalat ang 5 o 7 kutsarang puree, ilagay ng ½ o 1 tasa ng frosting sa taas nito. Ilagay ang pangalawang cake at ilagay ang puree at frosting. Pagkatapos ilagya ang itaas na cake layer. Palamigin sa ref ng 30 na minute kung kinakailangan.
2. Ifrost ang gilid at itaas ng cake. Palamigin kung kinakailangan. Ilagay ang natitirang frosting sa piping bag na may star tip.
3. Ipipe ang gilid ng itaas ng cake gamit ang paikot na motion, o deokorasyonan ng kahit anong style na gusto. Panatilihing walang laman sa gitna nito.
4. Lagyan ng puree sa gitna at dekorayonan ng hati hati na manga. Palamigin bago iserve.