Khatsahlano and Summer Baking: Mango Cake

14 Jul

Vancouver has been in the sun’s favour all week and I as usual have been taking advantage of the weather. Yesterday, I went to Khatsilano. It was a popular street festival with live music, art and food. Every year, crowds accumulated on 4th Ave and enjoyed a stroll up and down the street listening to music and appreciating art. There was something for everyone. For the younger crowd, the kiddies enjoyed the hockey game hosted by RBC and sung Karoke. For the adults, well, they really enjoyed their time as there were food vendors and the local restaurant went beyond by building a temporary stand with tables so they could enjoy their experience.

Khatsilano 2




It was a very good event as you could see from the crowds and now back to my baking for the summer months.

I have been thinking of making another cake again. Nothing reflects the summer like the tropical fruits and the sweet aromas they present, especially the mangoes. For my family, the ATAULFO mangoes were a favorite. Ranging from yellow to a light orange colour, when ripe the flesh was sweet, aromatic, juicy and soft. Unlike the other varieties, the ataulfo mango had the least fiber, which to me was a plus. No one liked picking at their mouths with toothpicks while trying get tiny strands of fibre out right?


I started out making the chiffon cake and baked it on a jelly roll pan. Once the cake was done, I prepared the filling by whipping up some cream. Next, the mangoes were peeled and sliced and on the cake. I then toasted some coconut flakes and decorated the sides of the cake. The finishing touch was adding on some freeze dried strawberries and pistachios for colour. The cake was a light, refeshing and moist cake. One of my favourite cakes. Enjoy!!!


One Response to “Khatsahlano and Summer Baking: Mango Cake”

  1. Von July 20, 2013 at 7:37 AM #

    Wow….that looks like a LOT of people!! 🙂 I wish we had street festivals like that here… looks pretty fun! Your cake looks amazing too!

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