Mango Chantilly Swiss roll is my little secret for brightening up any family get-together or weekend brunch. The first time I made this, the whole roll was gone before I even sat down! There’s just something so joyful about a light vanilla sponge rolled up with fluffy Chantilly cream and chunks of juicy mango. I always say, if you want a dessert that truly pops on the table and wows everyone, you can’t go wrong with this cake. (And if you’re crazy for all things mango, you’ll want to peek at my no-bake mango ice cream cheesecake too.)
Table of Contents
What’s A Mango Chantilly Swiss Roll, Exactly?
This treat is a soft sponge cake, rolled around sweet Chantilly cream and vibrant pieces of ripe mango. The magic is in that gorgeous swirl and the way the light, creamy filling plays with the tropical fruit. A mango Chantilly Swiss roll is part French pâtisserie, part sunny day, and all kinds of fun to slice into! I love making this when I want to offer something a little more unique than a classic cake. (By the way, if you like creative spins on dessert, my mango crepe cake might be your next obsession.)
What You’ll Need
- Eggs (room temperature): Essential for a fluffy sponge.
- Granulated sugar: Sweetens both cake and cream.
- All-purpose flour: Makes the cake soft and tender.
- Cornstarch: Keeps the cake extra light.
- Vanilla extract: Adds warm, familiar flavor.
- Salt: Brings balance to the sweetness.
- Heavy cream (cold): Whips up into dreamy Chantilly cream.
- Powdered sugar: Sweetens and helps the cream hold.
- Fresh mango: Sliced, diced, or even pureed for the filling and a little extra for topping.
Swaps & Shortcuts: If you’re out of heavy cream, coconut cream is a great sub. Use a gluten-free flour blend for a gluten-free cake. And feel free to switch up the fruit, strawberries, peaches, or kiwi all work beautifully. For even more easy baking ideas, check out my classic vanilla bundt cake.
How To Make This Recipe, Step By Step
- Prep the pan: Line a jelly roll pan (15×10-inch) with parchment, grease, and dust with flour.
- Beat the yolks: Whisk yolks with sugar until thick and pale. Stir in vanilla.
- Sift & fold: Sift together flour, cornstarch, and salt. Gently fold into the yolk mixture.
- Whip the whites: Beat egg whites to soft peaks. Fold gently into batter for maximum fluff.
- Bake: Spread batter evenly and bake at 350°F (175°C) for 11–13 minutes, until it springs back.
- Roll while warm: Flip cake onto a towel dusted with powdered sugar, peel parchment, and roll it up. Cool completely.
- Make the Chantilly cream: Whip cold cream with powdered sugar and vanilla until soft peaks form.
- Fill & roll: Unroll cake, spread with cream, layer on mango, and roll up (without towel this time).
- Chill: Wrap in plastic and chill at least 1 hour. Slice, dust with powdered sugar, and add extra mango to serve.
If you love a visual guide, my how to whip cream post walks you through the fluffiest Chantilly.
Serving Suggestions
This cake is a showstopper at brunch, tea, or any party. Cut thick slices and plate with extra mango cubes or edible flowers. It pairs perfectly with a glass of iced tea or sparkling lemonade, or even with a batch of no-bake mango cheesecake cups for a dessert spread. Leftovers are a treat the next day, if you’re lucky enough to have any!
Tips For The Best Results
- Use very ripe mango for the sweetest flavor.
- Fold in egg whites gently to keep the cake airy.
- Roll while the cake is warm, prevents cracking!
- Swap in your favorite fruit, for even add citrus zest to the cream for a twist.
- Chill before slicing for the cleanest swirl.
For even more cake tips, don’t miss my best chocolate cake recipe.
Q&A
Why did my cake crack?
Most often, it cooled too long before rolling. Roll up while warm!
Can I make it in advance?
Yes, the cake keeps well overnight, and the flavors blend beautifully.
Best way to slice?
A sharp serrated knife, wiped clean between cuts, makes bakery-worthy slices.
Can I freeze it?
Freeze the plain sponge, then fill and roll after thawing for freshest results.
Why You’ll Love This Recipe
Mango Chantilly Swiss roll is pure happiness in every slice, light, creamy, and bursting with fresh fruit. It looks bakery-perfect, but the process is totally doable for home bakers. Change up the fruit, prep ahead, and enjoy sweet, tropical flavor anytime.
More Dessert Ideas
- No-bake mango cheesecake cups: Creamy, fruity, and simple.
- Mango float: A Filipino-inspired, chilled mango dessert.
- Mango tiramisu: Fruity, creamy, and a fun twist.
- No-bake mango ice cream cheesecake: Cool and satisfying.
- Classic vanilla bundt cake: Comforting and always a crowd-pleaser.
Mango Chantilly Swiss Roll
Equipment
- Jelly roll pan
- Parchment paper
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- Kitchen towel
Ingredients
- 4 large eggs, room temperature
- 1/2 cup granulated sugar
- 2/3 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup heavy cream, cold
- 1/3 cup powdered sugar
- 1 cup fresh mango, diced or sliced
- extra powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment, lightly grease, and dust with flour.
- Separate the eggs. In a large bowl, beat yolks with granulated sugar until pale and thick. Mix in vanilla.
- Sift flour, cornstarch, and salt together. Gently fold into the yolk mixture.
- In another bowl, whip egg whites to soft peaks. Carefully fold into batter to keep it light and airy.
- Spread batter evenly in the pan. Bake 11–13 minutes, until cake springs back lightly when touched.
- Immediately loosen edges, invert onto a towel dusted with powdered sugar, peel off parchment, and roll up gently (with towel inside). Let cool completely.
- Whip cold heavy cream, powdered sugar, and vanilla to soft peaks to make Chantilly cream.
- Unroll cake. Spread Chantilly cream evenly, scatter diced mango over the cream, and gently roll cake back up (without towel).
- Wrap roll in plastic and chill at least 1 hour. Before serving, dust with powdered sugar and decorate with extra mango.
Notes
Nutrition
Behind The Scenes
Testing this recipe, my first sponge cracked (I waited too long, don’t do that!). My next attempt, the filling burst out, but the flavors made up for it. Once I nailed the rolling technique and didn’t overfill, the swirl held perfectly. Nothing beats the pop of mango in the creamy filling. For more of my behind-the-scenes baking, check out Pinterest.
