Put the egg yolks into a bowl and the egg whites into the fridge. Microwave the vegetable oil at 800 W for 50 seconds. Sift the cake flour.

Finely mince the dried mango and coat in cake flour.

Beat the egg yolks, add sugar, and mix well. Then add vegetable oil bit by bit and emulsify.

To the mixture, add yogurt and lemon juice and mix. Add in the sifted cake flour, and mix well.

Start preheating the oven to 170ºC. Whip the egg whites. Add a bit of salt to the whipped egg whites and whip at high speed.

Whip until peaks form. Add 1/3 of the sugar and whip well. Add half of the remaining sugar, and whip well again.

Add the remaining sugar keep beating until the meringue is shiny and smooth.

Add about 2 ladles of the meringue to the bowl with the egg yolk mixture (Step 3), scoop it up with an whisk, let it slide off, and repeat.

The bubbles will be crushed a little, but think of these as sacrificial bubbles to blend the batter well.

Pour the batter into the chiffon cake mold, and spin a skewer etc around in the batter 5 times to settle it. Rap the bottom of the pan.

Bake in a preheated 170ºC for 10 minutes. Reduce to 160ºC during the process, and bake for an additional 25 minutes.

After baking, hit the pan against a work surface to prevent the cake from shrinking, and flip it upside down on top of a bottle with a long neck or similar device to cool.

After the cake has cooled completely, place into a plastic bag or similar to prevent it from drying out.

The photo shows a plain yogurt chiffon cake. The plain version is also delicious.

For reference: A version made with minced prunes. But... prunes aren't sweet enough, so it's not enough to just add it into the batter. I need to work on this I think.