We just got a crate of Mangoes from the Indian Store, and I have already listed up many Mango Recipes to get my hands on! Mango.. Here we come!
I was hoping the mangoes would be sweet and delicious, and as I was slicing the first Mango from the crate, the smell of sweet Mangoes filled the room.... Yuppiee they are yummy! Mangoes taste good taken alone, but still I wanted to try new recipes. The first one I had on my mind was Mango Cake.
We were visiting a friend that evening, and I was thinking on what to make.... Well lets give the Mango Cake a shot! Hope they like it :)
This is a egg-less, butter-less recipe.
Makes 16 slices
Ingredients Required:
All Purpose Flour - 2 cups - 4 tblsp
Corn Flour - 4 tblsp
Mango Puree - 1 3/4 cup
Milk - 1/4 cup
Oil - 1/2 cup
Sugar - 1 cup (Depending on the sweetness of the mango, either add or subtract the sugar)
Baking Soda - 1 tsp
Baking Powder - 2 tsp
Cardamon Powder - 1/2 tsp
How to make?
Preheat the oven to 350 F.
Peel and puree the mangoes in a blender and set aside.
In a large mixing bowl, add the mango puree, sugar, cardamon powder, oil and milk. Mix well with a whisk.
Slowly add in the flour, corn flour, baking soda and baking powder. Whisk well till all the ingredients and well combined.
Line the baking pan with a parchment paper, and pour the batter.
Bake in a preheated oven for 40 - 45 minutes, till an inserted toothpick comes out clean.
Each oven is different, keep an eye out after 35 minutes.
Cool for 30 minutes, and slice and serve as desired.
Notes:
The mangoes were sweet, so I used 1 cup sugar. The sweetness of the cake was perfect. If you have a sweet tooth, increase the sugar.
You can add nuts as desired.
You can replace the milk and sugar with condensed milk.
The combination of All Purpose Flour and Corn Flour to the ratio of 1 cup - 2 tblsp : 2 tblsp makes cake flour, which makes the cake more soft and fluffy.
If you do not have corn flour, replace with All purpose flour.
If you do not have fresh mango pulp, you can use the canned mango puree, which are available all round the year. Just be sure to reduce the sugar a bit as they tend to be very sweet, I guess around 1/2 to 3/4 cup od sugar would be good.
I was hoping the mangoes would be sweet and delicious, and as I was slicing the first Mango from the crate, the smell of sweet Mangoes filled the room.... Yuppiee they are yummy! Mangoes taste good taken alone, but still I wanted to try new recipes. The first one I had on my mind was Mango Cake.
We were visiting a friend that evening, and I was thinking on what to make.... Well lets give the Mango Cake a shot! Hope they like it :)
This is a egg-less, butter-less recipe.
Makes 16 slices
Ingredients Required:
All Purpose Flour - 2 cups - 4 tblsp
Corn Flour - 4 tblsp
Mango Puree - 1 3/4 cup
Milk - 1/4 cup
Oil - 1/2 cup
Sugar - 1 cup (Depending on the sweetness of the mango, either add or subtract the sugar)
Baking Soda - 1 tsp
Baking Powder - 2 tsp
Cardamon Powder - 1/2 tsp
How to make?
Preheat the oven to 350 F.
Peel and puree the mangoes in a blender and set aside.
In a large mixing bowl, add the mango puree, sugar, cardamon powder, oil and milk. Mix well with a whisk.
Slowly add in the flour, corn flour, baking soda and baking powder. Whisk well till all the ingredients and well combined.
Line the baking pan with a parchment paper, and pour the batter.
Bake in a preheated oven for 40 - 45 minutes, till an inserted toothpick comes out clean.
Each oven is different, keep an eye out after 35 minutes.
Cool for 30 minutes, and slice and serve as desired.
The mangoes were sweet, so I used 1 cup sugar. The sweetness of the cake was perfect. If you have a sweet tooth, increase the sugar.
You can add nuts as desired.
You can replace the milk and sugar with condensed milk.
The combination of All Purpose Flour and Corn Flour to the ratio of 1 cup - 2 tblsp : 2 tblsp makes cake flour, which makes the cake more soft and fluffy.
If you do not have corn flour, replace with All purpose flour.
If you do not have fresh mango pulp, you can use the canned mango puree, which are available all round the year. Just be sure to reduce the sugar a bit as they tend to be very sweet, I guess around 1/2 to 3/4 cup od sugar would be good.
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