Mango cake_bread recipe - Desserts - Cakes and pastries - Foodfied

Mango cake_bread recipe

June 11, 2018

1 Likes
276 Views

Preparation time -15 minutes

Cooking time -60 minutes

Total time -1 hr 15 minutes

Main ingredients –whole wheat flour, mango pulp, sugar and milk

Step by step recipe of eggless mango bread/cake –eggless whole wheat mango bread or sponge cake is really easy to make and need just few ingredients and its ready.

Whole wheat mango bread or sponge cake is all time favorite in my family with tea or milk. Its really tasty and delicious to have.

The mangoes you are using here should be sweet and without the thread or fiber. If your mango pulp is fibrous then sieve it.

I have also posted chocolate mango cake with mango frosting. Check it out.

Ingredients for mango bread –

  1. Whole wheat flour -1 and ½ cups
  2. Baking powder -1 teaspoon
  3. Baking soda -1/2 teaspoon
  4. Butter -100 grams or 2 tablespoon
  5. Milk -1 cup
  6. Mango -2 large or 1 cup puree
  7. Sugar -6 tablespoon use less if you are using condensed milk instead of milk
  8. Cardamom powder -1/2 teaspoon

How to make it –

Preparation for the mango cake -

  1. Sieve the whole wheat flour/atta, 1 tsp baking powder and ½ tsp baking soda in bowl. And keep the bowl aside.
  2. Grease a loaf pan with oil and keep aside.
  3. Peel and chop 2 large sweet mangoes and add 4 tablespoons of sugar in it. The addition of sugar depends on the sweetness of the mangoes.
  4. Blend till a smooth puree is formed.
  5. Also preheat your oven at 180 degrees Celsius/350 degrees Fahrenheit for 15 minutes before you start baking.

 Making the batter of mango cake –

  1. Take the 2 tablespoon of butter or 100 grams of the butter in a pan.
  2. Melt the butter on a low flame. We just have to melt it not heat or burn it.
  3. Stir to make the process quickly.
  4. Switch off the flame when the butter is melted.
  5. Add 1 cup of milk in it and stir well.
  6. Also add 2 tablespoons of sugar to it. Stir well to melt the sugar.
  7. Now add the mango puree in it.
  8. Also add the cardamom powder to the pan.
  9. Stir well with a spatula or wired whisk.
  10. Now transfer these wet ingredients into the dry ingredients.
  11. Fold the batter with a spatula. Do not whisk it or don’t fold too much.
  12. The cake batter should have volume and should not fall flat or become doughy like chapatti atta. If your mango cake batter looks thick then add 1-2 tablespoon of milk and fold.
  13. With the spatula transfer the batter into the loaf pan.
  14. Shake the pan to even the batter from the sides. And also even the batter from the top by using the spatula.

Baking of mango cake –

  1. Place the loaf pan in a preheated oven at 170 degrees in the convention mode of a microwave oven. It took 60 minutes for my cake to bake.
  2. But the time and temperature differ in the different ovens.
  3. The final check is a golden crust and a tooth pick coming out clean.
  4. When the mango cake becomes warm, remove from the pan and allow it to cool on a wire rack.
  5. Slice the mango cake and serve when cooled.

Step by step recipe with pictures –

Preparation for the mango cake –

Put a sieve on a mixing bowl.

Take the whole wheat flour and pour on the sieve.

Take 1 tsp of baking soda. Always measure your ingredients.

Add it in the wheat flour.

Also add ½ tsp of baking soda.

Sieve the whole wheat flour/atta, 1 tsp baking powder and ½ tsp baking soda in bowl. And keep the bowl aside.

Grease a loaf pan with oil and keep aside. Also preheat your oven at 180 degrees Celsius/350 degrees Fahrenheit for 15 minutes before you start baking.

Peel and chop the mangoes.

Take 1 cup of chopped mangoes in a blender.

Add ½ cup or 5 tablespoon of suger in it.

Blend till a smooth puree is formed.

Making the batter of mango cake –

Take the 2 tablespoon of butter or 100 grams of the butter in a pan. Melt the butter on a low flame. We just have to melt it not heat or burn it. Stir to make the process quickly.

Switch off the flame when the butter is melted.

Add 1 cup of milk in it and stir well.

Also add 2 tablespoons of sugar to it. Stir well to melt the sugar.

Now add the mango puree in it.

Also add the cardamom powder to the pan.

Stir well with a spatula or wired whisk.

Now transfer these wet ingredients into the dry ingredients.

Fold the batter with a spatula. Do not whisk it or don’t fold too much.

The cake batter should have volume and should not fall flat or become doughy like chapatti atta. If your mango cake batter looks thick then add 1-2 tablespoon of milk and fold.

With the spatula transfer the batter into the loaf pan. Shake the pan to even the batter from the sides. And also even the batter from the top by using the spatula.

Baking of mango cake –

Place the loaf pan in a preheated oven at 170 degrees in the convention mode of a microwave oven. It took 60 minutes for my cake to bake. But the time and temperature differ in the different ovens.

The final check is a golden crust and a tooth pick coming out clean.

When the mango cake becomes warm, remove from the pan and allow it to cool on a wire rack.

Slice the mango cake

 

and serve when cooled.


MADE BY RITU WITH LOVE
Ritu
POPULAR RECIPES