Eggless mango cake topped with mango sauce


By Khushi Udhani



1 1/4 cup Refined flour (maida)
1 1/4 cup condensed milk
1/3 cup white butter or makhan
1 cup mango pulp
1 tsp baking powder
1 tsp baking soda
1 tsp green cardamom powder or any essence


Mango pulp 1/2 cup
Powdered sugar 1 tbsp
Fresh cream 2 tbsp

– Preheat your oven at 180 degrees.
– Sift together flour, baking powder and baking soda twice .
– Melt the butter. Pour in a bowl and let it cool a bit.
– Add mango pulp and mix well.
– Add the milkmaid and beat again.Add cardamom powder and mix.
– Now add the sieved flour and fold in delicately[no blending – only mixing with spatula ].Add milk if the batter is very thick .
– Pour in a greased cake tin and bake 180 for 35-40 mins.[ Chk after 25 mins – baking time depends on the width of the tin ].                        Once done allow it to cool .Run a knife around the edges of the tin to loosen the cake.


– In another bowl, add mango pulp and sugar. Mix well. Add cream and mix again.
– Pour this over cooled cake.


This cake has mango pulp so it will be dense and moist. It may sink from the centre too.
You can use home made butter (makhan).
You can skip cardamom powder .
If your mango pulp is not sweet enough, increase the condensed milk .

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