Try your hands out on the mango cake this summer. It can be served either as a dessert recipe with a choice of frosting or as an evening snack with a choice of coffee or tea beverage.


• 1 cup of mango

• ¾ cup (180grams) sugar

• ½ cup (120ml) oil

• 1 tbsp vinegar

• 1 tbsp yellow food colour

• 2 cup (280 grms) maida/plain flour

• 1 tbsp baking powder

• ½ tbsp baking soda

• ½ tbsp salt

• ½ cup milk

For baking in cooker: Salt or sand


• Prep time: 10mins

• Cook time: 45mins

• Total time: 55mins


• Blend 1 cup of mango and ¾ cup sugar together. Blend it to smooth puree dissolving sugar completely.

• Take one large bowl add mango pure 1/2 cup oil, 1 tbsp vinegar and ½ tbsp yellow food colour. Give it a nice mix while making sure that everything gets combined.

• Now strain 2 cup maida, 1 tbsp baking powder, ½ tbsp baking soda and ½ tbsp salt with mesh strainer. Now add ¼ cup milk until the batter is combined well.

• To prepare cake pre-heat a cooker for 5-10mins by adding 1 ½ cup of salt and close the lid of the cooker without keeping the gasket and whistle.

• Now transfer the cake batter to a cake mould spread equally throughout the mould. Make sure to line a butter paper at the bottom to prevent from sticking also tap twice level up uniformly and remove any air bubbles if present. Place the cake pan into pre-hated cooker.

• Cover and cook on a medium flame for 45min, you can alternatively, preheat and bake at 180-degree Celsius for 45min.

• Insert a toothpick and check if the cake has baked completely. Let cool the cake and then unmould the aam cake.

• Finally, Enjoy eggless mango cake as it is or decorates with frosting.


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