Eggless Mango cake

Preparation Time: 15 minutes
Cooking time : 50 minutes


Measurements used - 1 cup =200 ml
Ingredients: 

• 1 1/2 cup whole wheat flour
• 2 large alphonso mango or 200 grams or 1 cup mango pulp or 1 cup tightly packed chopped mango
• 3 to 4 tbsp powdered jaggery or Sugar
• 1/2 cup chilled butter
• 3/4 cup or 200 grams sweetened condensed milk
• 1 teaspoon vanilla essence
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of Salt

Mousse icing (in case you want mousse icing or can use normal vanilla icing):

• 1/3 cup mango pulp
• 1/2 cup whipping cream
• 2 to 3 tb sp honey or icing sugar - add per taste

Prepping and baking the cake:

1. Preheat the oven at 180 degree Celsius or 350 degree Fahrenheit for 10-12 minutes. Grease the cake pan with butter or oil or line them with paper cups.
2. In a bowl sieve the whole wheat flour along with baking soda, baking powder and salt twice. And keep aside. 
3. You can use store bought mango pulp if you wish to. I have used fresh mangoes. To extract the pulp, cut 2 mangoes , peel and cut the segments into small chunks. Put the mango chunks into a grinder and get the puree. Do not strain the puree.
4.  In a large mixing bowl, take this mango puree and add powdered or grated jaggery to it and stir well with a wire whisk until the jaggery dissolves completely in the puree.
5. Keep pan on low heat and melt the butter. Keep the pan down without heat. To this to the mango puree and stir well. Now add the condensed milk and stir. Lastly add vanilla essence and give a quick stir. Our wet ingredients are ready.
6. Gradually add the dry ingredients to the wet ones and blend with a spatula. Do not over beat. Just fold in to get an even and lump free batter. Add little by little milk if the batter is too thick.
7. Spoon the batter into the cake pan until 3/4 full. Tap the cake pan and transfer it to a preheated oven (Pre-heat the oven at 180 Celsius / 350 degree Fahrenheit for 15 minutes.
8. Bake the cake at 180 degree Celsius / 350 degree Fahrenheit for 45-50 minutes or until the tester tooth pick comes out clean. Keep a watch after 20 minutes as temperature may vary from oven to oven. 
9. Let the cake cool down on a wire rack. 

Mousse icing:

• Take the whipping cream and whip it on high speed until soft peaks.
• Add the mango pulp and blend until it mixes well.
• When cake is cool, you can spread it evenly and serve. Or you can also use vanilla frosting as I did in my picture or just serve it as is. It tastes equally yummy and healthier.