Prep Time: 6 hours
Cook Time: 25 minutes


Mango chiffon

  • cups Cake Flour
  • 1/2 cup Granulated sugar #1
  • tbsp Baking powder
  • 1/2 tsp Sea salt
  • 3/4 cup Vegetable oil
  • 6 each Egg yolks
  • 1/3 cup Mango puree
  • 1/2 tsp Vanilla extract
  • 6 each Egg whites, room temperature
  • 1/2 tsp Cream of tartar
  • 1/2 cup Granulated sugar #2

Mango Mousse

  • 2 cups Fresh Mango Puree
  • 1 each Fresh lime juice
  • 5 each Silver Gelatin sheeted, bloomed in ice water
  • 1/2 cup Granulated sugar
  • 2 each Fresh egg whites
  • 2 cups Heavy cream

To assemble

  • 5-6 each Fresh mangos

Lime syrup

  • 1/2 cup Granulated sugar
  • ½ cup Water
  • 1 each Lime, zest and juice


Mango Chiffon

  1. In a large bowl, sift together flour, sugar #1, baking powder, and salt.

  2. In another bowl, combine vegetable oil, egg yolks, water, and vanilla. Whisk into the dry ingredients. Whisk to combine.

  3. In an electric mixer with the whisk attachment, or with a hand mixer, beat the egg whites with the cream of tartar.

  4. Add the sugar slowly to make a meringue.

  5. Beat whites until medium peak, and fold into the above mixture into three additions.

  6. Pour batter into a 3 inch tall 8" parchment lined cake pan.

  7. Bake in a preheated 305-degree Fahrenheit oven.

  8. Bake for 30-40 minutes or until done.

  9. Check when a toothpick inserted in the center comes out clean.

  10. Allow to cool to room temperature.

Mango Mousse

  1. In a saucepan on medium heat, bring mango puree and lime juice to a full boil while stirring.

  2. Allow to simmer for 2-3 minutes.

  3. Remove from heat.

  4. Add bloomed gelatin, stir to melt and combine.

  5. In the meantime, make a Swiss meringue with the sugar and egg whites.

  6. Make sure your whites are room temperature.

  7. Place a heat safe bowl over simmering water, combine sugar and egg whites.

  8. Constantly whisk the mixture until the grains of sugar are dissolved.

  9. Switch mixture to a mixer with the whisk attachment.

  10. Whisk until a medium peak is formed.

  11. In another bowl, whip cream to soft peak.

  12. Fold mango mix into meringue.

  13. Then fold in cold cream last.

  14. Allow the mousse to sit in the refrigerator 4-6 hours or overnight.

Lime Syrup

  1. In a small pot, bring sugar and water to boil.

  2. Remove from heat.

  3. Add lime zest and juice.

  4. Allow to cool to room temperature prior to assembling trifle.


  1. To assemble trifle, cut chiffon into 3 even layers.

  2. Remove any brown crumbs along the sides and top and bottom of the cake.

  3. Start building by placing a little mousse on your trifle dish.

  4. Top with a layer of cake.

  5. Soak with lime syrup.

  6. Placed sliced fresh mangos on top of the cake.

  7. Top with about 1/3 of the mousse mixture.

  8. Top with another layer of chiffon.

  9. Soak with more lime syrup.

  10. Then more diced mango.

  11. Place another 1/3 layer of mousse.

  12. Top with the final layer of cake.

  13. Soak with more lime syrup.

  14. Then top with more mousse.

  15. Arrange to cut fresh mango on top to garnish cake.

  16. Allow to fully chill before serving.

  17. *To shorten prep time, rather than making the chiffon cake, you may substitute your favorite pre-made vanilla cake or pound cake.

Recipe Notes

Recipe courtesy of Chef Sally Camacho, Sally CM, LLC

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