EGGLESS MANGO CAKE

Recently a Mango feast was going on in social media, mouthwatering mango based recipes were shared by  the food bloggers. I wished to share a mango recipe. I thoroughly enjoyed all the innovations they brought into their mango dishes; I loved the traditional Mango chutney, pickle recipes too. Back home, Mango is the king of all fruits, all of us do treat and eat it royally.

The other day mom was saying the mango tree at my parent's place has boar a lot of mangoes this season. She was sad because we would not be visiting India this summer. This post may be to show her, console  saying "Mani we get it here and eat it too." Though we do not get that variety or taste as we used to back home, I never tell it to her. It all depends upon how we adapt to a place, appreciate the advantages. We get the best quality watermelon here which is not the case back home.

I baked this Eggless Mango Cake for our visiting friends from school, perhaps to make our memory sweeter. They liked it, hope others too will. Okay, one of the two friends is not a sweet lover. Let us proceed with the recipe that uses ripe mango. The original recipe did I find in Google Search, modified a bit as per the ingredients available in my kitchen.

INGREDIENTS :

All Purpose Flour : 1 coffee mug
Fresh Mango Pulp : 1 coffee mug
Baking Powder : 1 tsp
Baking Soda : 1/4  tsp
Plain Yogurt : 1/2 coffee mug
Sugar :  1/2 small tea cup [you may need more]
Oil : 1/2 small tea cup
Vanilla Essence : 1 tsp 

METHOD :

I preheated the oven to 160*C. 

I sieved together the all purpose flour, baking powder, baking soda.

In a blender,  I had beaten together the sugar, oil, pulp of 2 mangoes, plain yogurt for some 2 minutes!

I added the wet mixture to the flour mix and folded in well. 

I added the vanilla essence and had beaten the batter for 3-4 minutes.

I poured the batter in a greased cake tin. Mine is a microwave convection mode oven inside which I placed the low height wired tool. Thereafter, I placed the cake tin atop the it.

I baked the mango cake batter for 20 minutes at 160*C. Once cool, I gently turned it over on a plate! 

We are to have  it warm or refrigerate the excess!