Mango Cake

Sieve together whole wheat flour, baking powder and baking soda in a bowl.

Keep the sieved dry ingredients aside.

Grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with butter or oil.

Peel and chop mangoes, and put in a blender jar. To know more, swipe up!

Add sugar. To know more, swipe up!

Blend to a smooth puree. To know more, swipe up!

Take unsalted butter in a pan.

Put the pan on a stove and let the butter melt on low heat.

Stir so that the butter just melts quickly. Don't heat the butter.

Once the butter has melted, remove the pan from heat and add condensed milk.

Begin to stir the mixture well, with a wired or balloon whisk.

Whisk well till a smooth, homogenous mixture is achieved.

Add pureed mangoes and vanilla extract. To know more, swipe up!

Stir well again to a smooth, even mixture.

Add the sieved whole wheat flour mixture.

With a spatula, fold the mixture with light hands. Avoid folding too much.

The mango cake batter should have a volume and not fall flat or be doughy. To know more, swipe up!

With a spatula, spread the mango cake batter in the prepared loaf pan.

Shake the pan to even the batter from the sides. With the spatula, even the batter on top.

Put the pan in the preheated oven at 180 degrees C/350 degrees F and bake the cake for 40 to 50 minutes. To know more, swipe up!

Remove the cake from the pan when warm, cool on a wire rack. Slice and serve with mango mousse icing.

For mango mousse icing, start whisking whipping cream and honey or icing sugar.

Whisk till soft peaks are formed.

Add mango puree to the whisked mixture.

Blend on the lowest speed for some seconds, till everything is mixed well. To know more, swipe up!

Halve the cooled cake equally, brush some sugar syrup. Spread mango mousse icing and cover with another half. To know more, swipe up!

With a spatula, even the mango mousse icing on top. Cover the cake with a large box or bowl and refrigerate till the mousse sets.

Once set, slice and serve. For more recipes, visit