Mango Crumble Cake

mango crumble cake

This soft and fluffy chiffon cake is my family’s all time favorite dessert. I make this cake quite often. Now is mango harvesting season in Thailand, I took ripe mangoes and used them to make filling for chiffon cakes. I also added coconut sauce to enhance it’s mellow. This cake is perfectly suitable for teas or party.


Ingredients for the batter:

  • 4 egg yolks

  • 65 ml canola oil

  • 80 ml coconut milk

  • 95 g cake flour

  • 1/2 tsp salt

  • 1/2 tsp baking powder

  • 35 g sugar

Ingredients for the egg whites:

  • 4 egg whites

  • 85 g sugar

  • 1/4 tsp cream of tartar

Ingredients for the coconut milk filling:

  • 100 ml coconut milk

  • 80 ml water

  • 12 g cornstarch

  • 1/8 tsp salt

  • 20 g sugar

Ingredients for the crumble:

  • 70 g all purpose flour

  • 40 g butter (cold)

  • 70 g sugar

Ripe mango for filling and decorate.


  1. Cut into small cubes butter.

  2. Peeled and cut into small cubes mango.

PREP TIME : 30minutes

COOKING TIME :  40 minutes

YIELD : 12 people


mango crumble cake


  1. Preheat oven to 170C (338F).

  2. Pour coconut milk, water,sugar, salt and cornstarch  into a saucepan and mix well then bring to a simmer over medium-high heat, whisking constantly until thickened. Then transfer from the heat and set aside.

  3. Place the flour, sugar and butter in a large bowl and mix well. Rub the butter into the flour to make a light breadcrumb texture. Cover the mixing bowl with plastic wrap and then refrigerate it.

  4. Beat the egg yolks with a balloon whisk and mix in 35 grams of sugar. Add coconut milk and canola oil then combine well.

  5. Sift in cake flour, baking powder and salt into the egg yolk mixture, Mix well, then Set aside.

  6. Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 85 grams of sugar in two batches, about 1/2 at a time, and beat well between additions. Continue to beat until stiff peaks form. 

  7. Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.

  8. Transfer into the lined cup molds, 3 scoops each cup, then add the ripe mango cubes and coconut milk filling.

  9. Cover with the cake mixture then sprinkle generously with the crumble and decorate with ripe mango cubes.

  10. Baked in a preheated oven for about 35 to 40 minutes. A needle comes out clean when inserted in the middle. Remove from the oven and let them cool completely. Enjoy!

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