Who doesn’t love mango? Mango being a seasonal fruit delights everyone’s taste buds when it arrives. Be it mango ice cream, mango milkshake or mango cream, we make sure to enjoy mango in every way. Our recipe of mango cake is similar to sponge cake or vanilla cake with an essence of mango flavour in it. It is served best as a dessert with a choice of frosting or as an evening snack with tea or coffee.
Ingredients for Mango Cake with Mango Pulp without oven
Steps for Mango Cake with Mango Pulp without oven
Mango Cake with Mango Pulp without oven
Ingredients
• 2 Mangoes
• ½ Cup Oil
• ¾ Cup Powdered Sugar
• ½ Cup Milk
• ¼ Tsp Vanilla Essence
• 1 & ½ Cup All Purpose Flour
• ½ Tsp Baking Soda
• 1 & Half Tsp Baking Powder
• 2 Tbsp Sugar
• 50 gms Compound Milk Chocolate
Steps
• Take 2 medium-sized mangoes, peel and make a puree of them in a mixer. • Save half cup mango puree in another vessel. Remove in the same vessel in which you will prepare cake. • Grease cake tin with oil. Spread evenly and take care of the sides as well. • Place butter paper in the tin. If you do not have butter paper, sprinkle 1 tsp of all-purpose flour. Spread it properly, even on the sides and dust extra flour out from the tin. • Take a pan, thick cooking pot, pressure cooker or a big deep, wide-mouthed vessel to bake the cake. • Note – the base of the pot should be thick, not thin. • Add 1 cup salt to the vessel. • Tip – using salt helps in heating and baking properly and also protects the vessel. • Place a stand inside the vessel. You can place any plate (turned-over), bowl or any stand. This is basically done so that cake tin doesn’t touch the salt, so the tin is placed on a level by placing a stand. • Cover the vessel with lid and pre heat on medium flame for 10 minutes. • For cake preparation – Take the vessel with mango puree (saved earlier), add oil, powdered sugar and milk. • Note – If you’re grinding sugar at home, take 100 gms of sugar and grind into fine powder. It will be equivalent to ¾th cup. • Note – All ingredients should be on room temperature. They shouldn’t be hot or cold. • Add vanilla essence. If you don’t have it, you can also add cardamom powder. • Tip – Cardamom powder enhances the flavour of the mango cake. • Mix all ingredients properly. Beat for at least 5-7 minutes so that all things blend together. • Take 1 & ½ cup all-purpose flour in a sieve and add ½ tsp baking soda (sweet soda), 1 & ½ tsp baking powder and a pinch of salt. • Add this to the wet mixture of mango puree gradually. Leave half portion of this (all purpose flour), add it later. • Mix gently by cut and fold method. Now add rest of the flour in the mixture. Mix gently. • Note - There shouldn’t be any lumps in the batter. It shouldn’t be too thick nor too thin. • If you find the batter too thick, add 1-2 tbsp milk. • Without wasting too much time, pour batter in the cake tin. • Pan should be well-heated. Place the cake tin in the pan (on the stand) and cover with lid. • Cook on high flame for 1-2 minute. Adjust to low flame and cook for 25-30 minutes. • For mango glaze – heat a pan, add mango puree and sugar. • Mix properly, keep stirring and cook at low flame for 4-5 minutes. Cook until the mixture turns thick and translucent. Remove in another bowl. • Boil 1 glass of water in a pan, turn to low flame and place a bowl over the pan. • Note – water shouldn’t touch the bottom surface of the bowl. • Add milk chocolate pieces to the bowl, stir and melt on low flame for 2-3 minutes. • After the chocolate has melted, let it cool down and pour it in a piping bag. • Coming back to cake, poke a skewer and check if the cake is cooked or not. Skewer should come out clean and un-sticky. • Let the cake cool down, demould it by turning the tin upside down over a plate. • Cut a thin layer on the top of cake by using a thread. • Decorate with mango glaze, pour and spread it on the top of the cake. • Pipe some chocolate sauce and make design using toothpick.
