As fruit bearing season of mango is nearing an end my mother sent me a last batch of organic mangoes that were plucked from the trees grown in her backyard.

After devouring sweet mangoes to our hearts’ content, I decided to bake a cake with remaining mangoes.

I have also baked a batch of cupcakes for my son as he likes to have them frosted with mango cream.

Now lets get into the recipe for eggless mango cake :

Ingredients:

1. Whole wheat flour – 1½ cup
2. Baking powder – 1 tsp
3. Baking soda – 1 tsp
4. Salt – ½ tsp
5. Cardamom powder – ¼ tsp
6. Golden caster sugar – ¾ cup
7. Mango puree – 1½ cup (I used 2 mangoes)
8. Neutral oil – ½ cup

For mango frosting:

1. Golden caster sugar – 1 cup
2. Unsalted butter at room temperature – ½ cup
3. Mango puree – ¼ cup
4. Vanilla Extract –  ½ tsp

Method:

Mixing dry ingredients:

• Mix flour, baking powder, baking soda, salt & cardamom and keep it aside.

Preparing batter:

• Mix caster sugar with mango puree using whisker until dissolved.
• Add neutral oil & flour and fold them in.
• This cake batter can be used for making cup cakes also.

Baking:

First  I have baked six cupcakes followed by another cake with rest of the batter as shown below:

• Preheat the oven at 180 deg C

Cupcakes:

• Spoon the batter into muffin liners lined up in a muffin tray.
• I do not want to smooth down the top as my son likes to have thick crusts on top.
• Bake them at 180 deg C for 25 min.

   Cake:

• Grease a 5″ cake dish and pour remaining batter into it.
• Bake at 180 deg C for 40 min..

Frosting:

• Cream together butter & sugar until frothy (about 1 min) using electric beater.
• Add mango puree & vanilla extract and whisk together for a minute.
• Frost the cupcakes when they have cooled down.