Mango Cake is a delicious tropical treat for all mango lovers. This Mango Cake is so soft and flavorful perfect as a tea cake. I did not frost the mango cake as I wanted a plain version of the cake and here it is.
About Mango Cake
Mango cake is a perfect combination of sweet and juicy mangoes with a light and fluffy texture of the cake. I wanted to utilise the mango season completely and no mango recipe collection is complete with a mango cake…Agree?! I have seen mango cakes, muffins and bread in so many blogs and when I wanted to try I went ahead searching for them. The vibrant yellow color from the mangoes and refreshing flavor in the form of cake is so good that you cannot stop with just one piece. A bite into the cake and its full of mango flavor. The combination of mangoes with cardamom is a heavenly combo. This is a no fail mango cake recipe that even beginners can try. Yes I have tried this cake several times and have packed it to friends and relatives too. I have always had praises for this cake so do try and enjoy! Mango Cake is very special as it is versatile. It can be enjoyed in various forms, from a simple sponge cake just like here or mango muffins or mango cupcakes or a layered celebration cake filled with mango slices and cream. Whether it’s a small cupcake or an elaborate celebration cake, the mango flavor elevates every bite, making it extra special.
Mango Cake Video
If you are a mango lover do try this mango cake and enjoy! Check out more Mango Recipes
Mango Cake Ingredients
Mangoes – Choose sweet juicy mangoes that are not so fibrous. I used alphonso mangoes. Flour – You can use maida or wheat flour. If you are using wheat flour you may need to add little more milk. Sugar – You can use regular granulated white sugar or castor sugar too. Oil & Milk – Use any flavorless, odorless oil. Always use fresh milk boiled and cooled. Flavoring – I used cardamom powder but you can replace it with vanilla essence or even saffron. Rising agent – Both baking powder and baking soda is used in this recipe.
Mango Cake Recipe Step by Step
1.Line a 4 inch X 4 inch cake tin with parchment paper and brush it with oil. 2.To a bowl – add 1 cup maida, 1/4 teaspoon cardamom powder, 1 teaspoon baking powder and 1/4 teaspoon baking soda. 3.Whisk it well and set aside. 4.Preheat oven at 180 deg C for 10 mins. To a mixing bowl – add 1/4 cup oil add 1/2 cup sugar. 5.Whisk it well. 6.Add 1/2 cup + 2 tablespoon mango pulp. 7.Whisk it well. 8.Add 1/8 cup milk first. Milk should be boiled and in room temperature. 9.Mix it well. 10.Place a sieve over the bowl – add the flour mixture to it. 11.Sieve it well. 12.Mix gently. 13.Mix with a spatula until no dry flour is seen. 14.Now add remaining 1/8 cup milk. Milk should be boiled and in room temperature. 15.Fold in gently to a creamy smooth batter without any lumps. 16.Transfer the batter to the prepared cake tin. Tap it twice to remove airbubbles if any. 17.Bake in preheated oven at 180 deg C for 30-35 mins or until a toothpick inserted in the middle of the cake comes out clean. If it is still sticky then bake for 3-5 more mins. Let the cake cool down in the cake tin for 5-10 mins. 18.Then scrap the sides with a knife and invert to demould. 19.Cool down the cake completely. Then slice the cake using a knife. Soft delicious mango cake is ready! Mango Cake is ready!
Expert Tips
The sugar measure depends on how sweet your mangoes are so adjust accordingly. 1/2 cup sugar will be perfect if your mangoes are sweet else add 2 tablespoon extra sugar. Always use fresh milk boiled and cooled down to room temperature. I added the pulp of mangoes and blended in my mixer jar to get mango puree. I used castor sugar but regular granulated white sugar can also be used. If you are replacing maida with wheat flour then you made need little more milk to get the desired consistency. Even if you half the recipe the cake takes time to bake because of mangoes. Usually cakes with fruits takes time to bake so have a check.
Serving & Storing Suggestion
Mango Cake tastes great by itself but if you want you can layer the cake and add frosting to make it more rich. This cake keeps well in room temperature for a day and for 2 days in fridge.
1.What other combination can be used with mangoes?
You can use cardamom powder or vanilla essence or mango essence or even saffron. But use either one not all.
2.Can I make this cake vegan?
Yes you can use almond milk or coconut milk replacing milk but the taste may slightly change. Adjust the measures accordingly so that the batter is creamy and smooth.
3.Can I frost the cake?
Yes you can use the mango mousse frosting recipe here to make the frosting. Make the cake in a round cake tin, cut into layers and spread the mousse frosting in each layer. If you have any more questions about this Mango Cake Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Mango Cake Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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