on May 25, 2020, Updated May 02, 2024 Love Mangoes? Check out Creamy Mango Lassi Recipe, No Bake Mini Mango Cheesecake Recipe and Easy Mango Sorbet Recipe! This eggless mango cake is my ALL TIME FAVOURITE mango recipe to make. I’ve made it four times in the last two weeks and distributed it to a bunch of friends too. And every single time, I got messages that said – what is in this cake?! Its fantastic! This is an incredibly simple recipe that’s really fast to put together. The most work goes into peeling mangoes and making the pulp. Here’s a step by step tutorial on how to peel and cut mangoes
Top Tips To Make The Best Eggless Mango Cake
If you live abroad, then you can use canned mangoes as well if you want to bake this cake when it’s not mango season. However, make sure to adjust the amount of sugar as canned mangoes tend to be a lot sweeter. I’ve used coconut milk and vinegar in this recipe to lift the cake batter and keep it soft. The vinegar reacts with baking soda and produces carbon dioxide which makes this cake soft and fluffy. You can swap the coconut milk for regular milk or any other plant based milk.
Mango Cake Topping
This mango cake can be served as is. It has a beautiful natural yellow colour from the mangoes, and such an intense flavour from the mangoes that it doesn’t need much. But if you want to take this up a notch, top it with whipped cream and fresh mangoes. The whipped cream makes it super refreshing and the fresh mangoes add coolness and an even better mango flavour. A lot of mango cake recipes ask you to use an additional flavouring like vanilla and artificial yellow colour. But trust me, you need none of that. This cake will have a natural colour from the mangoes and a strong mango flavour. If you refrigerate this, your fridge will smell like mangoes. Not kidding! I hope that’s enough reasons to make this cake ASAP. I insist. This is THE summer cake!
Watch How to make Eggless Mango Cake Recipe Video
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