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When my wife and I moved to New York City a few years ago, we were both drawn to mangoes, because they are just so versatile and gorgeous.

One of our favorite things about mangoes is that they are so simple and they can be made in any recipe, but you can find plenty of ways to make them in the kitchen.

But when it comes to mango cake, there’s no better way than mango chufon cake. 

While I’m a huge fan of the mango chaffon cake in mango mocha, I think that this mango chifon cake is just the perfect fusion between mango and chiffons.

I made this mango cake for two purposes: to have the perfect cake, and to serve it as a decadent dessert.

This mango chiffin cake recipe is simple, delicious, and incredibly easy. 

You’ll need: 1 cup sugar 1/2 cup chopped ripe mango 1/4 cup chopped fresh ginger 1/3 cup chopped mango seeds 1/8 teaspoon cinnamon 1/5 cup chopped walnuts, almonds, and pecans (optional) For the cake: 1 stick of butter 1 cup of icing sugar (I used coconut sugar) 1 cup flour 1 cup milk 2 teaspoons cinnamon 2 teaspoons ground nutmeg 2 teaspoons ginger 1 cup whole milk 3 tablespoons sugar 2 tablespoons orange zest 1 teaspoon orange juice For the chiffony filling: 1/6 cup of powdered sugar (or honey if you like) 1/16 teaspoon salt 1/1 cup milk 1 teaspoon vanilla extract (optional, I used vanilla extract) 2 large eggs 1/7 cup sugar 2 teaspoons sugar (optional: I used coconut oil) Directions: Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.

Line the bottom of the pan with parchment paper.

In a medium bowl, combine the sugar, ginger, mango, and nuts.

Whisk until combined.

Set aside.

In another medium bowl whisk together the flour, milk, cinnamon, nutmeg, and ginger until combined and smooth.

Add the mango, mango seeds, walnuts and pecan pieces.

Add a little more flour if needed to get the batter to a firm, smooth consistency. 

Add the remaining flour mixture, whisking until smooth.

Fold in the eggs one at a time, then fold in the sugar.

Pour the batter into the prepared pan and bake for about 45 minutes, until the top is set and the cake is firm to the touch.

Remove from the oven and allow to cool. 

While you’re waiting for the cake to cool, make the chifony filling.

Heat the sugar and cinnamon in a small saucepan over medium heat.

Add milk and stir until the sugar is dissolved.

Reduce heat to medium-low and whisk in the orange juice, vanilla extract, and orange zests.

Reduce the heat to low and add the powdered sugar.

Stir until sugar is reduced and the orange zes are fully dissolved.

Stir in the almond flour and mix until combined with the batter. 

When the cake has cooled, cut it into pieces and garnish with mango chiffs. 

For the chaffony filling, whisk together sugar and almond flour until combined in a bowl.

In the same bowl, beat the egg yolks with the sugar until creamy and light.

Add some of the egg whites, then beat in the egg mixture to combine.

Add one tablespoon of milk and whisk to combine, then add the whipped egg whites and the almond mixture.

Add more milk as needed.

Pour into the cooled cake pan and spread evenly.

 Remove from the pan and allow the cake for about 15 minutes. 

Once the cake cools to room temperature, garnish the cake with chopped mango and serve. 

I hope you all enjoy this mango chocolate chiffone cake as much as I do!