How To Make Mango Cake?
Mango cake is a type of dessert usually made with ripe mangoes, flour, sugar,
eggs and butter. It may also contain other ingredients such as milk, baking
powder and vanilla extract. The mangoes are often pureed or mashed and added
to the batter, which is then baked in the oven until fully cooked. Mango cake
is often served as a sweet and fruity dessert and can be enjoyed plain or with
various toppings such as whipped cream, ice cream or caramel sauce.
eggs and butter. It may also contain other ingredients such as milk, baking
powder and vanilla extract. The mangoes are often pureed or mashed and added
to the batter, which is then baked in the oven until fully cooked. Mango cake
is often served as a sweet and fruity dessert and can be enjoyed plain or with
various toppings such as whipped cream, ice cream or caramel sauce.
Mango cake is a sweet and fruity dessert made with ripe mangoes, flour, sugar,
eggs and butter. The mangoes are often pureed or mashed and added to the
batter, which is then baked in the oven until completely cooked. Mango cake
may also contain other ingredients such as milk, baking powder and vanilla
extract to give it a softer and moister texture. It is usually served as a
dessert and can be enjoyed plain or with a variety of toppings such as whipped
cream, ice cream or caramel sauce. Mango cake is a popular dessert in many
parts of the world because of its delicious taste and versatility.
eggs and butter. The mangoes are often pureed or mashed and added to the
batter, which is then baked in the oven until completely cooked. Mango cake
may also contain other ingredients such as milk, baking powder and vanilla
extract to give it a softer and moister texture. It is usually served as a
dessert and can be enjoyed plain or with a variety of toppings such as whipped
cream, ice cream or caramel sauce. Mango cake is a popular dessert in many
parts of the world because of its delicious taste and versatility.
Prep Time:15 mins
Cook Time:50 mins
Total Time:1 hr 5 mins
Cook Time:50 mins
Total Time:1 hr 5 mins
Ingredients
1½ cups  | 1 tsp  | ½ tsps  |
whole wheat flour | baking powder | baking soda |
100 grams  | ¾ cup  | 2 large  |
unsalted butter | sweetened condensed milk | alphonso mango |
3 Tbsps  | 1 tsp  | ⅓ cup  |
| sugar | vanilla extract | mango purée |
½ cup  | 2 Tbsps  | |
35% 25% low fat to cream | honey |
Instructions
Preparation for mango cake
Step 1:mix 1.5 cups whole wheat flour, 1 teaspoon baking powder and
1/2 teaspoon baking fizzy drink in a bowl or plate. Set aside the sifted dry
ingredients.
1/2 teaspoon baking fizzy drink in a bowl or plate. Set aside the sifted dry
ingredients.
Step 2:Grease a loaf tin measuring 8.5 x 4.5 x 2.5 inches with butter
or oil and set aside. You can also use a round mould 7 or 7.5 inches in
diameter.
or oil and set aside. You can also use a round mould 7 or 7.5 inches in
diameter.
Step 3:Peel and chop 2 large Alphonso mangoes and put the mango cubes
in a blender. Measured in cups, it should be 1 cup of tightly packed,
chopped mangoes. If you are using shop-bought mango pulp or puree, use 1 cup
of mango pulp. You can also use any juicy mangoes instead of Alphonso
mangoes.
in a blender. Measured in cups, it should be 1 cup of tightly packed,
chopped mangoes. If you are using shop-bought mango pulp or puree, use 1 cup
of mango pulp. You can also use any juicy mangoes instead of Alphonso
mangoes.
Step 4:Also add 3 to 4 tablespoons of sugar. The addition of sugar
depends on the sweetness of the mangoes. The mangoes I used were very sweet,
so I added 3 tablespoons of sugar. If the mangoes are not sweet enough, you
can add 1 or 2 tablespoons more sugar.
depends on the sweetness of the mangoes. The mangoes I used were very sweet,
so I added 3 tablespoons of sugar. If the mangoes are not sweet enough, you
can add 1 or 2 tablespoons more sugar.
Step 5:Blend to a smooth mango puree. Set the puree aside.
Step 6:Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit
15 minutes before you start baking. For baking in the convection mode of the
microwave, use 170 degrees Celsius/330 degrees Fahrenheit as the preheating
temperature.
15 minutes before you start baking. For baking in the convection mode of the
microwave, use 170 degrees Celsius/330 degrees Fahrenheit as the preheating
temperature.
Make mango cake batter
Step 1:Take 100 g unsalted butter or 1/2 cup chopped butter in a pan.
Step 2:Put the pan on the cooker top and melt the butter over low
heat.
heat.
Step 3:Just melt the butter. You do not need to heat the butter. Stir
so that the butter melts quickly.
so that the butter melts quickly.
Step 4:Once the butter is melted, hold the pan down. Add 3/4 cup of
sweetened condensed milk. The condensed milk added is equal to about 1/2 can
of condensed milk (400 g).
sweetened condensed milk. The condensed milk added is equal to about 1/2 can
of condensed milk (400 g).
Step 5:Start stirring very well with a wire or balloon whisk.
Step 6:Stir very well to make a smooth, homogeneous mixture.
Step 7:Now add the mango puree and 1 teaspoon vanilla extract. You
can also add 1/2 teaspoon cardamom powder or 1/4 teaspoon cinnamon powder or
1/2 teaspoon mango essence or extract instead of vanilla extract.
can also add 1/2 teaspoon cardamom powder or 1/4 teaspoon cinnamon powder or
1/2 teaspoon mango essence or extract instead of vanilla extract.
Step 8:Stir well again until a smooth, even mixture is formed. Add
the flour.
the flour.
Step 9:Using light hands, gently fold in the mixture with a spatula.
Avoid folding too much.
Avoid folding too much.
Step 10:The cake batter should have volume and not fall flat or
become doughy like chapati ata. Depending on the quality of the flour, you
may get a thick batter like I did. That much thickness is fine.
become doughy like chapati ata. Depending on the quality of the flour, you
may get a thick batter like I did. That much thickness is fine.
Step 11:However, if the mango cake batter looks very thick, you
should add a few tablespoons of milk. Homemade mango puree is also usually
thick. If you use shop-bought mango puree, the batter will be a little
thinner.
should add a few tablespoons of milk. Homemade mango puree is also usually
thick. If you use shop-bought mango puree, the batter will be a little
thinner.
Step 12:Put the dough into the loaf tin with the spatula.
Step 13:Shake the mould to spread the batter evenly from the sides.
Use the spatula to spread the dough evenly from the top as well.
Use the spatula to spread the dough evenly from the top as well.
Baking the mango cake
Step 1:Place the loaf tin in an oven preheated to 180 degrees
Celsius/350 degrees Fahrenheit. Bake the cake for 40 to 50 minutes.
Celsius/350 degrees Fahrenheit. Bake the cake for 40 to 50 minutes.
Step 2:When the surface starts to brown, cover with foil or butter
paper and continue baking the mango cake. Depending on the temperature
conditions in your oven, it may take less or more time.
paper and continue baking the mango cake. Depending on the temperature
conditions in your oven, it may take less or more time.
Step 3:The final check is a golden crust and a toothpick or wooden
skewer coming out clean.
skewer coming out clean.
Step 4:To bake in the convection mode of a microwave oven, use a
temperature of 170 degrees Celsius/330 degrees Fahrenheit. Again, the baking
time will vary depending on the convection mode of your microwave oven.
temperature of 170 degrees Celsius/330 degrees Fahrenheit. Again, the baking
time will vary depending on the convection mode of your microwave oven.
Step 5:When the cake is warm, remove from the tin and leave to cool
on a wire rack. Slice the mango cake and serve as soon as it has cooled. If
you like, you can also frost the cake with your favourite icing.
on a wire rack. Slice the mango cake and serve as soon as it has cooled. If
you like, you can also frost the cake with your favourite icing.
For the mango mousse icing on the cake (optional step)
Step 1:Place 1/2 cup of whipping cream or 25 to 35% low-fat cream in
a mixing bowl along with 2 to 3 tablespoons of honey or icing sugar. Start
beating the cream at high speed.
a mixing bowl along with 2 to 3 tablespoons of honey or icing sugar. Start
beating the cream at high speed.
Step 2:Beat until the cream forms soft peaks.
Step 3:Then add 1/3 cup of the mango puree. Mix on low speed for a
few seconds until everything is well blended. Place in the fridge until the
cake has cooled.
few seconds until everything is well blended. Place in the fridge until the
cake has cooled.
Step 4:When the cake is completely cooled, carefully cut into two
equal halves. Spread the halved cake with sugar syrup (1 teaspoon sugar
dissolved in 3 to 4 teaspoons water).
equal halves. Spread the halved cake with sugar syrup (1 teaspoon sugar
dissolved in 3 to 4 teaspoons water).
Step 5:Spread the mango mousse evenly on top. Cover with the
remaining half of the mango cake. Brush the cake half with a little sugar
syrup. Then spread the top and sides again with the remaining mango mousse
icing.
remaining half of the mango cake. Brush the cake half with a little sugar
syrup. Then spread the top and sides again with the remaining mango mousse
icing.
Step 6:For a nicer look, you can cut the top of the mango cake into
thin slices. Brush lightly with the sugar syrup and then spread with the
icing.
thin slices. Brush lightly with the sugar syrup and then spread with the
icing.
Step 7:Use a spatula to spread the mousse icing evenly from the top.
Cover the mango cake with a large box or bowl, without touching the sides
and edges, and shop in the fridge until the mousse has set.
Cover the mango cake with a large box or bowl, without touching the sides
and edges, and shop in the fridge until the mousse has set.
Step 8:Slice the eggless mango cake with mango mousse icing and
serve.
serve.
