Pre-heat your Oven to 350°F or 180°C and line a cake tin with parchment paper
Make the Mango Puree
Cut the cheeks of the Mango and take out the pulp from it. Place the pulps in the blender along with some Granulated Sugar and Milk. Blend these into a smooth yellow Mango Puree.
Wet Ingredients
Into this Mango Puree add some Yogurt and Vinegar and mix well using a wooden or rubber spatula. Keep aside.
Dry Ingredients
Sieve the Cake flour, Baking Soda and Baking Powder into the wet mixture and mix well using a rubber or wooden spatula. Mix until you see a ribbon-like Cake batter consistency. If your batter is too thick consider adding some milk, little at a time. If your batter is too thin, then do not over mix it and add some Cornstarch to thicken your cake batter.
Place the cake batter into the lined baking tin and bake your Cake for 30 minutes at 350 F or 180 C. Insert a toothpick into the center of the cake and check to see if it comes out clean. Allow your cake to cool down before your de-mold it and get rid of the parchment paper
Decorations
Whip some Heavy cream until thick and fluffy. Place it over the flat side of the cake. Smear it over the top using a rubber spatula or cake knife.
Decorate the rim of the cake with Rose Petals. Also, in the center cut up some Mango chunks and top with a Cheery and some fresh Mint Leaves.
Video
Nutrition
Nutrition Facts
Eggless Mango Cake
Amount Per Serving
Calories 414
* Percent Daily Values are based on a 2000 calorie diet.
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