Eggless Mango Cake with Mango Glaze
I am at parents’ house in Dhanbaad. Dad wanted to have some thing sweet and yumm. I thought of experimenting a new dish on my dad. So thought of making Mango Cake and Mango Glaze for decoration.
Mango is in season. You can add mango pulp to any of your desserts like srikhand, pudding, sweets, cheese cake etc.
My parents are very much health conscious. So I made this cake with whole wheat, less sugar and less oil. It is a mother's day gift to mom and a gift from daddy's little girl. They loved the cake and glaze too.
Whole wheat - 1 1/2 cup
Mango cubes- 1 cup
Condensed Milk (Milkmaid) - 3/4 cup
Oil- 1/2 cup
Vanilla essence- 1 tsp
Sugar- 3 to 4 tsp (depends on the sweetness of mangoes)
Baking powder- 1 tsp
Baking soda- 1/2 tsp
Salt - 1 pinch
In a blender jar add mango cubes and sugar, make a puree.
In a colander add whole wheat, baking powder, baking soda and salt, strain it and keep aside.
Prepare the cake tin. Grease the cake tin with oil and sprinkle some flour on it. Keep aside.
In another mixing bowl add all the wet items and beat properly, till creamy. Then add all the dry items. Mix properly without any lumps but in light hands. Preheat the oven for 8mins. Bake it in convection mode for 25 mins in 200 degree celsius temperature of a microwave oven. First set the temperature for 20 mins, then set for 2 mins and if still not done then again set for 3 mins. If still you find raw set in microwave mode 2 mins in high. Keep on the wire rack for cooling down.
Mango Glaze
Mango puree- 1 cup
Sugar- 3 to 4 tbsp
Water- 1 cup
Lemon- 1
Mix all the ingredients in a bowl and put on fire. Cook in low flame till it becomes thick. Then let it cool down.
Bring the mango cake from the wire rack and pour the glaze on that. Spread it on the cake evenly and keep in the fridge to set the Glaze.
Now serve with mint leaves and vanilla ice cream.
Mango is in season. You can add mango pulp to any of your desserts like srikhand, pudding, sweets, cheese cake etc.
My parents are very much health conscious. So I made this cake with whole wheat, less sugar and less oil. It is a mother's day gift to mom and a gift from daddy's little girl. They loved the cake and glaze too.
Whole wheat - 1 1/2 cup
Mango cubes- 1 cup
Condensed Milk (Milkmaid) - 3/4 cup
Oil- 1/2 cup
Vanilla essence- 1 tsp
Sugar- 3 to 4 tsp (depends on the sweetness of mangoes)
Baking powder- 1 tsp
Baking soda- 1/2 tsp
Salt - 1 pinch
In a blender jar add mango cubes and sugar, make a puree.
In a colander add whole wheat, baking powder, baking soda and salt, strain it and keep aside.
Prepare the cake tin. Grease the cake tin with oil and sprinkle some flour on it. Keep aside.
In another mixing bowl add all the wet items and beat properly, till creamy. Then add all the dry items. Mix properly without any lumps but in light hands. Preheat the oven for 8mins. Bake it in convection mode for 25 mins in 200 degree celsius temperature of a microwave oven. First set the temperature for 20 mins, then set for 2 mins and if still not done then again set for 3 mins. If still you find raw set in microwave mode 2 mins in high. Keep on the wire rack for cooling down.
Mango Glaze
Mango puree- 1 cup
Sugar- 3 to 4 tbsp
Water- 1 cup
Lemon- 1
Mix all the ingredients in a bowl and put on fire. Cook in low flame till it becomes thick. Then let it cool down.
Bring the mango cake from the wire rack and pour the glaze on that. Spread it on the cake evenly and keep in the fridge to set the Glaze.
Now serve with mint leaves and vanilla ice cream.
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