mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake |
by Tarla Dalal
Added to 53 cookbooks
This recipe has been viewed 226924 times
mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake | with 24 amazing images.
mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake is sure to warm your heart and pamper your palate with their richness and memorable flavour. Learn how to make eggless mango cake.
To make mango cake, combine the mango cubes and sugar in a mixer and blend till smooth. Keep aside. Combine the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside. Combine the mango mixture, melted butter, condensed milk and vanilla essence in a deep bowl and mix well using a spatula. Add the plain flour mixture and milk and fold in gently using a spatula. Pour the batter into a greased and dusted 175 mm. (7”) diameter aluminium tin. Tap it slightly to even out the mixture. Bake it in a pre-heated oven at 180°C (360°F) for 25 minutes. Keep aside to cool slightly. Demould the cake, cut it into 6 equal wedges and serve.
Who does not like the tongue-tickling flavour of sweet mangoes? Indeed, mangoes are closely connected to our lives and when the season is in full blast in the summer, we cannot resist the temptation to binge on something mango-based every single day! This eggless mango cake is another delightful recipe to add to your mango collection.
A soft and fluffy cake with the irresistible flavour of mangoes, combined with the rich milky taste of condensed milk and a tinge of vanilla, this Indian mango sponge cake is sure to become a great hit with everybody.
Decorate easy mango cake with chopped mangoes or a scoop of mango ice cream and use it for a party, or slice it and serve it with tea – either way it tastes simply fabulous. You can also have a go at other cake recipes like the Vanilla Sponge Cake or Eggless Chocolate Cake.
Tips for mango cake. 1. Use only alphonso mangoes for best flavour and aroma. 2. Use baking powder and baking soda from a packet which is unopened or recently opened for best fluffy cake. 3. Do not forget to grease and dust the tin. This is necessary for perfect demolding of the cake. 4. Prefer to bake the cake in the middle shelf of the oven, so it bakes uniformly.
Enjoy mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake | with step by step photos.
Method- Combine the mango cubes and sugar in a mixer and blend till smooth. Keep aside.
- Combine the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside.
- Combine the mango mixture, melted butter, condensed milk and vanilla essence in a deep bowl and mix well using a spatula.
- Add the plain flour mixture and milk and fold in gently using a spatula.
- Pour the batter into a greased and dusted 175 mm. (7”) diameter aluminium tin.
- Tap it slightly to even out the mixture.
- Bake it in a pre-heated oven at 180°c (360°f) for 25 minutes. Keep aside to cool slightly.
- Demould the cake, cut it into 6 equal wedges and serve.
Mango Cake Video by Tarla Dalal
Mango Cake, Eggless Mango Sponge Cake recipe with step by step photos
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If you like mango cake, then also try other mango recipes like
- mango raita recipe | aam ka raita | sweet mango raita | healthy mango raita | with 9 amazing images.
- mango falooda recipe | mango faluda ice cream | mango falooda with homemade seviya | homemade mago falooda with mango pulp | with 17 amazing images.
- mango milkshake recipe | Indian mango shake | fresh mango milkshake in 5 minutes |
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Mango cake is made of 1 1/2 cups mango cubes, 1/4 cup sugar, 1 1/2 cups plain flour (maida), 1 tsp baking powder, 1/2 tsp baking soda, 1/2 cup melted butter, 3/4 cup condensed milk, 1/4 tsp vanilla essence and 1/4 cup milk.
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Always pick alphonso mangoes with fibrous and firm skin.
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Ensure that there are no blemishes or black spots on the skin.
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Never select an overly-ripe mango.
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Always select fuller and rounder mangoes, which usually have a deep colour.
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Check the area round the stem – if it is plump and round, it indicates that the mango is ripe. If it is blackened, it means the mango has started decaying.
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A ripe mango gives off a sweet smell even when it is unpeeled. So smell it if possible.
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For the mango mixture of mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake, add 1 1/2 cups mango cubes in a mixer. Ensure the mangoes are sweet and not sour. Prefer a small mixture so it blends well.
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Add 1/4 cup sugar.
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Blend till you get a smooth mixture. Ensure there are no pieces left behind. Keep aside.
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For the batter of mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake, add 1 1/2 cups plain flour (maida) in a deep bowl. It should not have any lumps. Sieve it if necessary.
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Add 1 tsp baking powder. This will help the cake to rise.
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Add 1/2 tsp baking soda.
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Mix well and keep aside.
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Add the mango mixture in another deep bowl.
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Add 1/2 cup melted butter You can microwave the butter for 5 to 7 seconds to melt it.
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Add 3/4 cup condensed milk. This adds luscious texture to the mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake.
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Add 1/4 tsp vanilla essence. This is for additional flavour.
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Mix well using a spatula till the mixture is smooth.
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Add the prepared plain flour mixture.
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Add 1/4 cup milk.
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Fold in gently using a spatula. The batter for the mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake is ready.
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To make mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake, take a 175 mm. (7”) diameter aluminium tin and grease it lightly with melted butter using a brush.
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Then dust it with flour, knocking out the excess to make the surface non-stick. This is greased and dusted cake tin ready.
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Pour the batter into this greased and dusted cake tin.
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Tap it slightly to even out the mixture.
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Bake it in a pre-heated oven at 180°C (360°F) for 25 minutes. Keep aside to cool slightly. Cooling will help in easy demolding.
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Demould the mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake.
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Dust a little icing sugar on the cake.
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Garnish it with a few mango pieces. You can top it with a scoop of mango ice cream if you wish to.
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Cut it into 6 equal wedges and serve mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake.
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Use only alphonso mangoes for best flavour and aroma.
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Use baking powder and baking soda from a packet which is unopened or recently opened for best fluffy cake.
![]()
-
Do not forget to grease and dust the tin. This is necessary for perfect demolding of the cake.
![]()
-
Prefer to bake the cake in the middle shelf of the oven, so it bakes uniformly.
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Nutrient values (Abbrv) per slice
| Energy | 410 cal |
| Protein | 7.3 g |
| Carbohydrates | 60 g |
| Fiber | 0.3 g |
| Fat | 15.8 g |
| Cholesterol | 36.3 mg |
| Sodium | 342 mg |
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6 FAVOURABLE REVIEWS
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See more reviews
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