DIY Mango Cake

Mango cake made from mango pulp is a rich and flavorful dessert that highlights the natural sweetness of ripe mangoes. The pulp is incorporated into the cake batter, giving it a moist texture and vibrant tropical taste. Topped with mango-infused frosting or whipped cream, this cake is a deliciously fruity treat, perfect for celebrations.

Step by Step Recipe for Mango Cake

Single kit makes 3 batches

Prep Time: 15 minutes | Cook Time: 50 minute | Total Time: 1 hour 5 minutes

Servings: 10 slices

INGREDIENTS

Kesari Mango Pulp: 280 gms

All Purpose Flour: 240 gms (Can use whole wheat flour)

Baking Powder: 1.5 teaspoon 

Baking Soda: ½ teaspoon 

melted butter: 65 gms (Can use oil)

Sugar: 170 gms 

Milk: 60 ml 

Vanilla extract/ Cardamom Powder: 1 tsp 

INSTRUCTIONS

1. Sieve the flour, baking powder, baking soda, and cardamom powder in a bowl. Keep the sifted dry ingredients aside.

2. Grease your loaf pan with butter/oil and keep aside.

3. In another bowl, add the Kesari mango puree, sugar, milk, and melted butter. Whisk it till it comes together.

4. Add the dry ingredients in the wet ingredients bowl, in 3 batches. Use a spatula and mix it gently. Once the batter comes together and there are no lumps of flour, stop mixing.

5. If the batter is extremely thick then add a little extra milk. Put the batter in the tin and bake it at 180 degrees Celsius for about 40-45 minutes.