Mango Bravo has been trending for quite a while now. It is a deliciously sweet cake made of sponge cake, meringue, chocolate, and lots of mangoes. People say that once you taste it, you won’t get enough of it.
I’m sure you have heard of Conti’s bakery. For some reason, it became a name that Filipinos associate with delectable desserts. There they sell cakes, cookies, and many other sweets of different kinds. It was also the name that introduced the latest sensation - Mango Bravo.
As time went by, people lined up their stores to get a taste of the phenomenal dessert. Some Filipinos won’t even miss the chance of having it for special occasions in their life. That is how it became a part of a lot of special moments in the lives of Filipinos.
Coming from a renowned pastry shop, the cake became a little too much for some of us. For those with a tight budget, do not worry. I came up with a recipe that I’m sure you can easily follow and make at home.
Ingredients you'll need
The ingredients and process in making this cake may be a little different than what you got used to. Here are the ingredients that we will be needing for the recipe.
We will have separate uses for egg yolks and egg whites. The yolks will be for the sponge cake, while the whites will be for the meringue.
The batter will be made using common baking ingredients such as cake flour, baking powder, water, evaporated milk, vegetable oil, sugar, and salt. Additionally, the yolks and meringue will be added to them. Using them all together will result in a soft and moist base for our dessert.
Cream of tartar and sugar are the other key ingredients in making meringue. They will help stabilize and sweeten it.
For the icing, we’ll use pure cream and powdered sugar. Then the chocolate melts to make the perfect ganache.
Let's make the Mango Bravo!
Making the sponge cake:
First, separate the yolks from the whites. Whisk the yolks until perfectly beaten. Add the vegetable oil, water, evaporated milk, and sugar then mix again using a whisk. Prepare the cake flour in a bowl. Add baking powder and salt before whisking. Combine the wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients as you mix them. Continue until well combined.
Make the meringue by using a hand mixer at low speed. Then whisk the egg whites until they turn frothy. Put the cream of tartar and mix again. Add the sugar gradually as you continue using the hand mixer at medium speed. Do this until stiff peaks form. Fold the meringue into the batter until well incorporated.
Prepare your llanera (for steaming) by greasing with melted butter. Fill the container with batter. At least ⅔ of the container must be filled. Steam in low heat for 15-18 minutes.
For baking, transfer the batter to a cake pan with parchment paper. Bake at 160C in a water bath for 25-30 minutes.
Making the frosting:
Using a stand mixer, whip the pure cream while gradually adding powdered sugar. Continue until stiff peaks form. Transfer the frosting to a piping bag. Set aside.
Making the chocolate ganache:
Add vegetable oil to the chocolate melts. Microwave for 20-30 minutes until melted.
Assembling and decorating:
Transfer the cake to a container (Tupperware). Pipe some frosting as a decoration. Top with cubed ripe mangoes. Then drizzle with chocolate ganache.
Storage and tips
You will enjoy eating Mango Bravo more after refrigerating it overnight. The original version, however, is kept frozen before being sold to customers. Either of them will work. Freezing has its perks though, you will get yourself a little crunch on the side.
You should eat the dessert within 48 hours of making it. And keeping it at room temperature for too long will melt and become soggy. You wouldn't want that, right?
Since homemade recipes for the dessert became rampant, it became an idea for starting a business. There have been a lot of positive reviews when it comes to this. Now, many people are starting their own Mango Bravo business.
Mango Bravo Recipe
- 4 medium eggs separated
- ¼ cup vegetable oil
- ½ cup water
- ½ cup evaporated milk
- ½ cup sugar
- 1 ¼ cup cake flour
- ½ tbsp baking powder
- ½ tsp salt
- 1 tsp cream of tartar
- ¼ cup sugar for the meringue
- 3 medium ripe mangoes cut into cubes
- 600 ml pure cream
- 1 cup powdered sugar
- 100 g chocolate melts
- ½ tbsp vegetable oil
- Separate the egg yolks and egg white. In a bowl, whisk the egg yolk, vegetable oil, water, evaporated milk, and sugar until well incorporated.
- In another bowl, whisk flour, baking powder and salt before whisking. Gradually combine the wet and dry ingredients.
- Next, make the meringue by beating the egg white using a hand-held mixer at low speed. Add the cream of tartar and gradually add the sugar as you continue to beat until stiff peaks form.
- Fold ⅓ of the meringue into the batter then immediately add the remaining egg mixture until well incorporated.
- Grease the lyanera with melted butter. Fill it with batter up to ⅔ full. Steam for 15-18 minutes over low heat. Alternatively, bake at 160°C for 25-30 minutes with a water bath or bain marie.
- Meanwhile, make the frosting, whip the pure cream while gradually add the sugar. Continue to whip until stiff peaks form. Set aside inside the refrigerator.
- To make the chocolate ganache, combine chocolate melts and vegetable oil. Microwave for 30 seconds until melted.
- To assemble and decorate, transfer the sponge cake in a container or plastic tub, pipe the frosting on the sides and top of the cake. Put 2 heaping tablespoon of cubed mangoes on top and drizzle with chocolate ganache.