Why Red Ribbon Calls Its Mango-Chocolate Marjolaine Its “Most Exciting” Cake

Do mango and chocolate come together? This cake proves so!

When it comes to unusual food combinations, the brain usually disagrees with what the palate already knows. This claim is truer with the fact that the puto-dinuguan combo, for example, is commonly frowned upon despite its decadent taste. Similar is the case with the tuyo and champorado duo—a complementary meal that gets many a side eye. 

Red Ribbon New Mango Choco Marjolaine

Just how it usually goes, food combos that many find weird actually taste good, and Red Ribbon’s latest flavor isn’t an exception. 

The bakeshop calls its newest release, the Mango-Chocolate Marjolaine, its “most exciting cake yet” and this is attributed to many reasons. 

The mango and chocolate flavors make up for a unique “symphony of flavors” that will give anyone “sweet indulgences.” 

The “crunchy-chewy wafer layers” that go well with the sweetness of its praline are just as textured as the roasted cashew finish. 

For Red Ribbon, it does not come as just a seasonal treat. It can be for the summer or any occasion there is, including a casual family gathering, get-together with friends, or for solo indulgence. 

The junior size of this “best bet”  is priced at Php899, while the regular one can be enjoyed for Php1,299. One may avail it through participating Red Ribbon stores or online through the Red Ribbon, Grabfood, and foodpanda applications. 

READ ALSO: Food Trend Predictions: What’s Big In 2023?

The “sweet history” of Red Ribbon

Red Ribbon is a Filipino-owned bakeshop that dates back to 1979. It claims to be “one of the largest and fastest-growing bakeshops in the Philippines” with over 39 outlets spread across the country. Its reputation in the United States is just as intact, taking pride in over 30 bakeshops in California, Nevada, Washington, Hawaii, New York, New Jersey, Virginia, Texas, and Illinois. 

To date, Red Ribbon ranks as one of the Top 500 Chain Restaurants in the United States, as publicized by leading foodservice research and consulting firm, Technomic. The “flourishing business” is also backed by multiple recognitions, including The Los Angeles Times’ “Best of L.A.” award for the brand’s cakes. More so, renowned food blog Eater has also recognized its ube desserts as one of the best in Las Vegas.

Banner Art Dani Sison

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