Other common toppings include cream, cream cheese, and chocolate. It also commonly sandwiches slices of mangoes between the layers. It is one of the most popular cake variants in the Philippines, where mangoes are abundant year-round. Commercial versions are also available in large bakery chains like Red Ribbon Bakeshop and Goldilocks Bakeshop, as well as individual recipes from restaurants, often with unique names. It is very similar to crema de mangga (or “mango float”), except that mango cake uses layers of chiffon cake not broas or graham crackers. The two recipes can sometimes be combined, however.
Store cake in a refrigerator.
Consume the cake within 24 hours.
Enjoy your cake!