Mango Cake

Enjoy a slice of this rich and delicious Mango Cake, bursting with the refreshing flavors of ripe mangoes. This egg-free treat is perfect as a snack, ideally paired with a cup of milk, tea, or coffee.

Course Snacks

Cuisine Indian

Diet Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 329

Author Sangeetha Vel

Ingredients

½ cup Mango Pulp
1 cup All-Purpose Flour
1 tsp Baking Powder
½ tsp Baking Soda
¾ cup Sugar
½ tsp Cardamom Powder
1 tbsp Milk
1 tsp Vinegar
¼ cup Vegetable Oil

US Customary - Metric

Instructions

Preparing Mango Cake

In a large mixing bowl, add mango pulp, vegetable oil, sugar, and cardamom powder. Stir well until the sugar is completely dissolved, ensuring the mixture is uniform and smooth.
Sift the all-purpose flour, baking soda, and baking powder directly into the wet ingredients. Use the cut and fold method to gently incorporate the dry ingredients, which helps maintain the airiness of the batter and prevents overmixing.
Pour in the milk and vinegar, then mix until the batter is smooth and free of any lumps. The addition of vinegar helps to activate the baking soda, creating a lighter, fluffier texture in the cake.
Lightly grease a round cake pan with oil, line it with parchment paper, or use a non-stick spray. Pour the batter into the pan, and use a spatula to spread it evenly. This step helps ensure the cake rises uniformly and cooks evenly.
Place the pan in an oven preheated to 360 degrees Fahrenheit. Bake for 30 to 40 minutes. The cake is ready when it's golden on top and a toothpick inserted into the center comes out clean without any wet batter.
After baking, remove the cake from the oven. Let it sit in the pan for about 10 minutes to stabilize, then invert it onto a cooling rack to cool completely. This prevents the cake from breaking apart as it's still very soft when hot.
For a decorative touch, garnish the cooled cake with fresh-cut mango slices arranged in a circular pattern on top. This not only enhances the visual appeal but also boosts the mango flavor.

Serving

Enjoy this delicious Mango Cake with a cup of milk, tea, or coffee for a perfect snack, or present it as a simple yet delicious dessert at your next party.

Notes

Here are my tips to customize and perfect your Mango Cake:

Choosing the Right Mango: Finding the perfect mango is key for a delicious cake. Pick mangoes that are firm but have a slight give, much like ripe avocados or peaches. It's the feel, not the color, that shows they're ripe. You'll know a mango is ready if it smells sweet near the stem. Make sure to avoid any that are too soft, blackened, or bruised—they won't taste good in your cake.
Decorative Toppings: While topping your cake with fresh mango slices is optional, I highly recommend it for that extra touch of freshness and eye-catching appeal. Drizzling some mango syrup or glaze over the cake is another beautiful way to enhance the decoration.
Add a Frosting: Adding whipped cream frosting to the cake makes it even softer and juicy. It pairs wonderfully with the mango, enhancing the flavor while adding a creamy, velvety texture.
Adding Nuts: Mixing chopped nuts into the batter is a great idea. They don't just add a satisfying crunch; they also boost the health value with good proteins and fats, enhancing both the taste and texture of your cake.

Nutrition

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