Mango-Choco Eggless Cake

 

 

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With mango season on, there is an urge to try out mango in all forms and a cake is no exception. Browsing the Internet and a few food groups suggested I could go for a quick microwaved mug cake and I started off for a 2- or 3-minute cake. As I started with the process it took a different shape with change in ingredients and turned a mango cake with choco chips embedded in it. Of no regrets for it was so so spongy and yum is an understatement!

Some bakers suggested adding vanilla essence but I prefer to skip it so the mango flavor is just exclusive.

Ingredients

Wet ingredients

Mango pulp ½ cup (from a medium-sized mango)

Sugar ½ cup

Condensed milk 1 tbsp

Milk ¼ cup

Yogurt ¼ cup

Refined oil  2 tbsp

Dry Ingredients

All purpose flour (APF) ½ cup

Salt 1 pinch

Baking powder ½ tsp

Baking soda ½ tsp

Milk chocolate chips  1 tbsp

Method

  • Preheat the oven to 180°C.
  • Keep a sieve over a glass bowl and transfer the dry ingredients: maida (APF), salt, baking powder and baking soda  and sieve them into the bowl to get a smooth mix.
  • Take all the ingredients listed in wet group: pulp, milk, condensed milk, yogurt, oil, and add sugar too. Whisk them gently to get a smooth past.
  • Fold in the dry ingredients slowly into the bowl containing the wet fluid to get a thick batter of flowing consistency.
  • Take a well greased baking bowl and pour the batter and level the top.
  • Crush the choco chips and add to the batter.
  • Bake the mix at 180°C for 25 minutes or till a toothpick comes out clean. Wait for the cake to cool for 5 minutes before transferring it on to a wire rack.

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Slice the cake to desirable shape and size and enjoy the lingering taste of mango!

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Chef’s Note

  1. I prefer to bake this cake without any additive flavor. However, if you prefer a tinge of citrus flavor you can add lemon zest to the batter.
  2.  I added chips to get the bite of the chocolate; but if you like the chocolate to blend in th cake, melt the chocolate in a double boiler and swirl the molten chocolate into the batter with a fork.
  3. DO NOT add excess pulp as the cake can turn soggy.
  4. Use odorless oil like sunflower oil or corn oil as olive oil is likely to leave its smell in the flavor of mango

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Check the spongy texture! Happy baking!