Description
This eggless Mango Cake made with whole wheat flour and fresh Alphonso mangoes is a moist, flavorful dessert perfect for mango season. Featuring a luscious mango mousse frosting, it combines wholesome ingredients like butter and condensed milk for a rich, yet simple cake that’s delightful for any occasion.
Ingredients
For Mango Cake
- 1.5 cups whole wheat flour (180 grams), leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 100 grams unsalted butter (½ cup), chopped and chilled
- ¾ cup sweetened condensed milk (200 grams, half a can)
- 2 large Alphonso mangoes (about 200 grams or 1 cup tightly packed chopped mangoes or puree)
- 3 to 4 tablespoons sugar (adjust to taste)
- 1 teaspoon vanilla extract (or ½ teaspoon vanilla essence; substitute ½ teaspoon green cardamom powder or ¼ teaspoon cinnamon powder)
For Mango Mousse Icing (Optional)
- ⅓ cup mango puree (from ⅓ cup tightly packed mangoes blended)
- ½ cup whipping cream or heavy cream (25% to 35% fat)
- 2 to 3 tablespoons honey or icing sugar or confectioner's sugar (adjust to taste)
Instructions
- Prepare Dry Ingredients: Sieve whole wheat flour, baking powder, and baking soda together into a bowl. Set aside.
- Prepare Pan: Grease an 8.5 x 4.5 x 2.5 inch loaf pan with butter or oil, or use a 7-7.5 inch round pan. Keep aside.
- Make Mango Puree: Peel and chop 2 large Alphonso mangoes until you have 1 cup tightly packed mango cubes. Add to a blender with 3 to 4 tablespoons sugar (adjust depending on mango sweetness). Blend until smooth. Set aside.
- Preheat Oven: Preheat oven to 180°C (350°F) for conventional ovens or 170°C (330°F) if using a convection microwave oven, for at least 15 minutes.
- Melt Butter: In a pan over low heat on the stovetop, gently melt the unsalted butter without overheating. Remove from heat promptly once melted.
- Mix Wet Ingredients: Stir the sweetened condensed milk into the melted butter using a whisk until smooth and even.
- Add Mango & Vanilla: Mix in the mango puree and vanilla extract thoroughly to form a smooth mixture.
- Combine with Dry Ingredients: Gently fold the sifted flour mixture into the wet mixture using a spatula, taking care to keep the batter light and airy, not doughy. Add a few tablespoons of milk if batter becomes too thick.
- Transfer to Pan: Pour the batter into the prepared loaf pan. Smooth the top and gently shake the pan to even the batter.
- Bake Cake: Bake in the preheated oven for 40 to 50 minutes. Cover the top with foil if browning too quickly. Check doneness by a golden crust and a clean toothpick or skewer.
- Cool Cake: Remove cake from oven and cool in the pan for a bit, then transfer to a wire rack. Wait until completely cooled before slicing.
- Make Mango Mousse (Optional): Whip the cream with honey/icing sugar at high speed until soft peaks form. Fold in ⅓ cup mango puree on low speed until combined. Refrigerate mousse until cake is cooled.
- Assemble Cake: Slice the cooled cake horizontally in half. Brush halves with sugar syrup (1 teaspoon sugar dissolved in 3 to 4 teaspoons water). Spread mango mousse over the bottom half. Replace top half and brush again with syrup. Cover entire cake with remaining mango mousse frosting. Smooth the top and sides evenly.
- Chill Cake: Cover the cake loosely with a large box or bowl and refrigerate until mousse sets (several hours or overnight).
- Serve: Slice and serve the eggless mango cake with mango mousse frosting. Store leftovers in the refrigerator for 4 to 5 days.
Notes
- If using store-bought mango pulp or puree, use 1 cup instead of fresh mangoes.
- Any juicy mango variety can be substituted for Alphonso mangoes.
- This recipe is not recommended to double as is; it requires adjustments for scaling.
- You can use ½ teaspoon cardamom powder, ¼ teaspoon cinnamon powder, or ½ teaspoon mango essence instead of vanilla extract for different flavor profiles.
- The cake color will vary depending on the mango quality and color.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: World
