, ,

Mangoes are in season and my house is like a mango heaven right now with lots of mangoes I got from my farm. Eating fresh fruit isn’t just enough for kids so made this mango cake.

It’s a simple recipe yet tastes delicious. My little one finished half of the cake for breakfast. Happy kiddo, happy me.

I used pulp from Suvarnarekha variety but Alphonso will give the same result. I used cake flour as it’s light compared to the maida. You can easily make cake flour at home, take 1 1/2 cups Maida/All purpose flour, remove 3 tablespoons, add 3 tablespoons of corn starch and mix.

Preparation Time : 15 minutes

Bake Time : 30 minutes

Makes : 8″ cake


Mango Pulp : 1/2 cup

Milk : 1/2 cup

Sugar : 1 cup

Melted Butter : 2 tablespoons

Vanilla Extract : 1 teaspoon

Cake Flour : 1 1/2 cups

Baking Powder : 1 1/2 teaspoons

Baking Soda : 1/4 teaspoon

Salt : 1/4 teaspoon

For Glaze :

Mango Pulp : 1/2 cup

Sugar : 3 tablespoons

Water : 3 tablespoons


Pre heat the oven to 375 degrees F.

In a medium sized bowl, add milk, mango pulp, melted butter, vanilla extract and whisk to combine.

Add the dry ingredients and fold in gently to combine without over mixing.

Grease a 8″ round cake pan, pour the batter and bake for 30 minutes or until the toothpick comes out clean from the middle of the cake.

In the meanwhile, add the ingredients listed under for glaze into a small sauce pan and cook for 5-6 minutes on medium flame.

Let the cake cool before pouring the glaze on the cake.

You can store any left over cake in a airtight container for 3-4 days at room temperature.