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.
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
All purpose flour (APF) ½ cup
Salt 1 pinch
Baking powder ½ tsp
Baking soda ½ tsp
Milk chocolate chips 1 tbsp
- 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.
Slice the cake to desirable shape and size and enjoy the lingering taste of mango!
- 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.
- 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.
- DO NOT add excess pulp as the cake can turn soggy.
- Use odorless oil like sunflower oil or corn oil as olive oil is likely to leave its smell in the flavor of mango
Check the spongy texture! Happy baking!