Mango Cake Recipe: Mango cake is a beloved seasonal sponge cake infused with the delightful flavor of mango pulp. Similar to vanilla cake or sponge cake, this recipe offers a unique twist with the addition of mango pulp, adding a burst of tropical sweetness to every bite. It can be enjoyed as a dessert with your favorite frosting or as a delightful snack paired with a cup of coffee or tea.
I’ve shared numerous cake recipes on my blog, but I’ve been eagerly awaiting the opportunity to share this mango cake recipe. Since mangoes are a seasonal fruit, it’s essential to plan and bake this cake quickly to enjoy its fresh flavors. Every season, I find myself getting distracted or prioritizing other mango recipes, but this time, my husband insisted on a mango cake, prompting me to finally share it on my blog. While I prepared this recipe during the Australian summer season using Honey Gold mangoes, you can use any sweet mango variety of your choice.
Before concluding the recipe, here are some tips, suggestions, and variations to consider:
- Firstly, this recipe is presented without frosting, keeping it simple and perfect for a quick dessert or snack. However, feel free to add your preferred frosting for added indulgence. You can refer to my black forest cake recipe for frosting ideas.
- Secondly, besides mango flavor, you can experiment with additional flavors for this cake. Consider adding pineapple, grape, or orange flavors to create unique variations.
- Lastly, while this recipe uses oil as part of the wet ingredients, you can substitute butter for added flavor. Keep in mind that using butter may result in a slightly denser cake, especially when cooled, as butter solidifies.
Ingredients: Mango Cake Recipe
- 1 cup mango cubes
- ¾ cup (180 grams) sugar
- ½ cup (120 ml) oil
- 1 teaspoon vinegar
- ½ teaspoon yellow food color
- 2 cups (280 grams) all-purpose flour (maida)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (60 ml) milk
For baking in a pressure cooker:
- Salt or sand
Instructions: Mango Cake Recipe
- In a blender, blend 1 cup mango cubes and ¾ cup sugar into a smooth puree, ensuring the sugar dissolves completely.
- Move the mango puree into a spacious bowl.
- Add ½ cup oil, 1 teaspoon vinegar, and ½ teaspoon yellow food color to the mango puree.
- Using a whisk, mix well to ensure everything is well combined.
- Place a sieve over the bowl and add 2 cups all-purpose flour (maida), 1 teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt.
- Sieve the flour mixture to ensure there are no lumps.
- Blend thoroughly using the cut and fold technique.
- Add ¼ cup milk and mix until the batter is well combined.
- To prepare the cake in a pressure cooker, add 1½ cups of salt or sand to the cooker. Seal the cooker lid without the gasket and whistle. Heat for 5 to 10 minutes to create a preheated oven atmosphere.
- Transfer the cake batter to a cake mold (diameter: 7 inches, height: 4 inches), ensuring to line the bottom with butter paper to prevent sticking.
- Tap the mold twice to level the batter uniformly and remove any air bubbles.
- Place the cake pan into the preheated cooker.
- Cover and cook on medium flame for 45 minutes. Alternatively, preheat and bake at 180 degrees Celsius for 45 minutes.
- Insert a toothpick to verify if the cake has baked thoroughly.
- Allow the cake to cool, then unmold the mango cake.
- Finally, enjoy the eggless mango cake as it is or decorate it with frosting.
Conclusion:
Mango Cake Recipe is a delightful treat that captures the essence of fresh mangoes in every bite. Whether enjoyed as a dessert or a snack, this cake offers a burst of tropical flavor that is sure to please your taste buds. With its simple ingredients and versatile nature, mango cake is a perfect choice for any occasion. So, gather your ingredients and indulge in the deliciousness of homemade mango cake today!
FAQs about Mango Cake Recipe
Can I use canned mango pulp instead of fresh mangoes for this recipe?
Yes, you can substitute canned mango pulp for fresh mangoes. Just ensure that it is pure mango pulp without any added sugar or artificial flavors.
How do I store leftover mango cake?
To store leftover mango cake, wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container. Keep it in the refrigerator for 3 to 4 days. You can also freeze the cake slices individually for longer storage.
Can I make this cake without eggs?
Yes, this mango cake recipe is eggless. The combination of mango pulp, oil, and vinegar helps to provide moisture and structure to the cake without the need for eggs.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour as a healthier alternative to all-purpose flour. However, keep in mind that the texture and taste of the cake may vary slightly compared to using all-purpose flour.
What are some creative ways to decorate mango cake?
You can decorate mango cake with whipped cream frosting, mango slices, toasted coconut flakes, or edible flowers for a beautiful presentation. Alternatively, you can drizzle mango glaze or sprinkle powdered sugar on top for a simpler decoration.
