Hey there, it’s Anne Carter. I’m super excited to share one of my all-time favorite recipes with you today – A Delicious Mango Cake. When mangos are in season, this wonderfully simple and incredibly delicious egg-free Mango Cake with Mango Mousse Frosting is the ideal dessert to create.
I’ve tried loads of recipes over the years. Some used oil instead of butter, some even skipped eggs. They turned out okay, but something was missing. Then, I thought of combining the classic pound cake with mango goodness.
Finally got my hands on some mangoes last week and went wild experimenting. I’ve tested this recipe twice, and it’s a winner! The first time, I used oil, and it was decent. Now, I’m excited to share it with you!
So are you all ready to learn the magic of baking this quick yet delicious cake? If yes, just grab your apron and start the recipe of the day.
Try More Cake Recipe!
Sweet Mango Cake Recipe
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups
- Spatula
- Cake Pan
Ingredients
- 1 cup maida
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cardamom powder
- 1/2 cup + 2 tablespoon mango pulp
- 1/2 cup castor sugar
- 1/4 cup oil
- 1/4 cup milk
Instructions
- Line and oil the cake tin.
- Mix flour, cardamom powder, baking powder, and baking soda in a bowl.
- Combine oil and castor sugar in a separate mixing bowl.
- Add mango pulp to the oil-sugar mixture and whisk well.
- Pour 1/8 cup of milk into the mixture and mix thoroughly.
- Sift the flour mixture into the bowl.
- Gently mix until no dry flour is visible.
- Gradually add the remaining milk and fold into a smooth batter.
- Transfer the batter into the prepared cake tin, tapping it to remove air bubbles.
- Bake at 180°C for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Let the cake cool in the tin for 5-10 minutes.
- Use a knife to loosen the edges, then invert to remove the cake from the tin.
- Enjoy your soft and delicious mango cake!
Notes
-
Adjust the amount of sugar based on how sweet your mangoes are:
- If your mangoes are sweet, 1/2 cup of sugar should be perfect.
- If your mangoes are not very sweet, add an extra 2 tablespoons of sugar.
- Always use fresh milk that has been boiled and cooled down to room temperature.
- Make mango puree by blending the pulp of mangoes in a mixer jar until smooth.
- You can use castor sugar, but regular granulated white sugar works fine too.
- If you’re using wheat flour instead of maida (all-purpose flour), you may need a little more milk to achieve the desired consistency.
- Even if you halve the recipe, the cake will still take time to bake because of the mangoes. Cakes with fruits generally take longer to bake, so keep an eye on it.
What to Serve with Mango Cake Recipe?
