The Ultimate Copycat Conti’s Mango Bravo Cake Recipe

Soft meringue layers, luscious real mangoes, lightly sweetened whipped cream, and toasted cashew nuts – the perfect balance of flavors and textures in every bite! Made with love, just like Conti's.

The Ultimate Copycat Conti’s Mango Bravo Cake Recipe
PREP TIME 60 minutes
COOK TIME 60 minutes
TOTAL TIME 120 minutes
DIFFICULTY Medium
CUISINE Filipino
DIETARY INFO
Gluten-Free +1 more

Ingredients

Servings: 12
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Meringue Layers (3 Layers)
  • 6 large
  • ½ tsp
  • 1 cup
    Substitutes for Granulated Sugar:
    Honey Ratio: 3/4 cup honey = 1 cup sugar
    Maple Syrup Ratio: 3/4 cup syrup = 1 cup sugar
  • 1 tsp
    Substitutes for Vanilla Extract:
    Maple syrup Ratio: 1:1
  • 1 tbsp
    Substitutes for Cornstarch:
    Tapioca Starch Ratio: 1:1
    Arrowroot Powder Ratio: 1:1
  • 1 tsp
    Substitutes for Cane Vinegar:
    Apple Cider Vinegar Ratio: 1:1
    Rice Vinegar Ratio: 1:1
  • ½ cup
Whipped Cream Filling
  • 500 ml
  • ½ cup
  • 1 tsp
    Substitutes for Vanilla Extract:
    Maple syrup Ratio: 1:1
Additional Filling & Toppings
  • 3 to 4 pcs
  • 1 to 1 ½ cups
Whipped Cream Frosting
  • 300 ml
  • 2 tbsp
  • ½ tsp
    Substitutes for Vanilla Extract:
    Maple syrup Ratio: 1:1
Cook Mode: The Ultimate Copycat Conti’s Mango Bravo Cake Recipe
Cooking Progress Step 1 of 5
Step 1

1. Prepare the Meringue Layers

• Prep Equipment: Preheat oven to 150°C (300°F). Line 3 round 9-inch cake pans with parchment paper. Do not grease.
• Beat Egg Whites: In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until foamy.
• Build Meringue: Gradually add fine sugar, 1 tbsp at a time, while beating on high speed until stiff, glossy peaks form.
• Incorporate Stabilisers: Add vanilla extract, cornstarch, and white vinegar. Beat for another 30 seconds until well incorporated.
• Fold & Portion: Gently fold in the ½ cup chopped cashew nuts using a spatula. Divide the meringue evenly into the 3 prepared pans and spread smoothly.
• Bake & Cool: Bake for 1 hour or until dry and crisp but not brown. Turn off the oven and let the meringues cool inside with the oven door slightly ajar to prevent cracking. Once completely cool, carefully remove from pans and set aside.
CHEF'S TIP / PRO NOTE

Mango Selection: Use ripe but firm mangoes (Carabao or Ataulfo) for the best sweetness and structural integrity.

Step Timer
60:00
Step 2

2. Prepare the Whipped Cream Filling

• Chill Tools: Chill the mixing bowl and whisk beforehand.
• Whip: Beat all-purpose cream, powdered sugar, and vanilla extract until soft peaks form. Do not overbeat. Keep chilled until ready to use.
Step 3

3. Prepare Additional Fillings

• Prep Mangoes: Peel and slice ripe but firm mangoes into thin wedges.
• Toast Cashews: Toast cashew nuts in a dry pan or oven at 160°C (320°F) for 8–10 minutes until golden. Let cool completely, then chop.
Step Timer
10:00
Step 4

4. Assemble & Decorate

• First Layer: Place the first meringue layer on a serving plate or cake board.
• Fill: Spread a generous amount of whipped cream, arrange mango slices evenly over the cream, and sprinkle chopped cashews.
• Second & Third Layers: Repeat the exact same layering process with the second meringue layer, then top with the third meringue layer.
• Frost & Coat: Frost the top and sides of the cake with whipped cream frosting. Press chopped cashews all around the sides.
• Garnish: Decorate the top with whipped cream swirls, a generous fan of mango slices in the center, and additional cashews as desired.
Step 5

5. Chill & Serve

• Set: Chill the cake for at least 4 hours or overnight to set the layers and enhance flavor before slicing.
Step Timer
240:00

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Directions

1

Step 1: Prepare the Meringue Layers

• Prep Equipment: Preheat oven to 150°C (300°F). Line 3 round 9-inch cake pans with parchment paper. Do not grease.
• Beat Egg Whites: In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until foamy.
• Build Meringue: Gradually add fine sugar, 1 tbsp at a time, while beating on high speed until stiff, glossy peaks form.
• Incorporate Stabilisers: Add vanilla extract, cornstarch, and white vinegar. Beat for another 30 seconds until well incorporated.
• Fold & Portion: Gently fold in the ½ cup chopped cashew nuts using a spatula. Divide the meringue evenly into the 3 prepared pans and spread smoothly.
• Bake & Cool: Bake for 1 hour or until dry and crisp but not brown. Turn off the oven and let the meringues cool inside with the oven door slightly ajar to prevent cracking. Once completely cool, carefully remove from pans and set aside.

60:00
CHEF'S TIP / PRO NOTE
PRO TIP

Mango Selection: Use ripe but firm mangoes (Carabao or Ataulfo) for the best sweetness and structural integrity.

2

Step 2: Prepare the Whipped Cream Filling

• Chill Tools: Chill the mixing bowl and whisk beforehand.
• Whip: Beat all-purpose cream, powdered sugar, and vanilla extract until soft peaks form. Do not overbeat. Keep chilled until ready to use.

3

Step 3: Prepare Additional Fillings

• Prep Mangoes: Peel and slice ripe but firm mangoes into thin wedges.
• Toast Cashews: Toast cashew nuts in a dry pan or oven at 160°C (320°F) for 8–10 minutes until golden. Let cool completely, then chop.

10:00
4

Step 4: Assemble & Decorate

• First Layer: Place the first meringue layer on a serving plate or cake board.
• Fill: Spread a generous amount of whipped cream, arrange mango slices evenly over the cream, and sprinkle chopped cashews.
• Second & Third Layers: Repeat the exact same layering process with the second meringue layer, then top with the third meringue layer.
• Frost & Coat: Frost the top and sides of the cake with whipped cream frosting. Press chopped cashews all around the sides.
• Garnish: Decorate the top with whipped cream swirls, a generous fan of mango slices in the center, and additional cashews as desired.

5

Step 5: Chill & Serve

• Set: Chill the cake for at least 4 hours or overnight to set the layers and enhance flavor before slicing.

240:00

📝 Chef's Final Note

  • Refrigeration: Store in a cake box or covered container in the fridge for up to 3 days.
  • Serving Notes: Best served cold. This cake is best enjoyed fresh; while the meringue layers may soften over time, they remain delicious.

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