Eggless Mango Cake With Mango Mousse Topping

55 Minutes
Serves 6 People
Author: Rajni Ram
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Come Mango season and there is so much one wants to do with Mangoes. As soon as the raw mango recipes frenzy gets over, the ripe ones are pouring in at the markets. One is spoiled for choice with online shopping bringing different mango varieties to our doorstep. Mango is the king of fruits really, for the kind of adulation it receives.

A Mango cake has been on my to-do list from a long time. I took a while thinking whether I wanted to make this one Eggless or with eggs. Every time I publish a cake with eggs, I get requests for the eggless version. So, this one I decided will be eggless. For my previous eggless cake recipes, I have used curd/yogurt as the substitute for eggs. In this recipe I have used condensed milk. This Mango cake comes along so quickly. If it weren’t for the topping, I would have called this a dump cake. But like most of  my cake recipes, this one is a one bowl wonder.

The cake uses a lot of fluids- condensed milk, and mango pulp. This makes the cake moist. But if you are looking for a cake that is airy/spongy then this might disappoint you. The texture is more like a loaf, but every bit delicious. I took it to work for friends to taste, and they just couldn’t resist the smell of the mangoes from the cake.

Mangoes- I have used Indian variety of mango called Bainganapally/ Safeda. Alphonso, is another variety that can be used. If you are unable to get these varieties, any variety that dosen’t have a strong smell and taste will be fine. Though readymade Mango pulp can be used , the cake tastes better with the pulp of fresh mangoes. No artificial flavour or colour has been used in this cake.

Flours- the cake has a mix of whole wheat and refined flour. I find this combination works well for taste and texture .

Sugar- for the Mango Mousse topping, I have used icing sugar. For the cake, other than condensed milk that already has sugar, I added 1/2 cup of regular white sugar.

Butter/Oil- I have used butter here, but using any neutral oil or coconut oil will yield the best results, and also make the cake light. Part butter and part oil can also be used.

Condensed milk- used instead of eggs, gives the right binding.

Milk- adding milk has two purposes- one is to activate the baking powder and baking soda, and the other is to adjust consistency of the batter, if too dry. Milk can also be substituted with curd.

Flavouring- I haven’t used any flavoring in this recipe, in case you choose to flavour it, Cardamom would be the best.

 

While you are here I request you to have a look at other eggless bakes like- Apple Crumble, Eggless Pineapple Cake, Upside Down Orange vanilla Cake, and Banana Pancake Two Ways.

 

 

 

 

Ingredients

Mango Puree/Pulp- 3 big ripened Mangoes peeled, chopped and pureed. (refer notes)

This should yield approximately 2 cups of Mango Puree

For the Mango Mousse:

  1. Mango Puree/pulp 1 cup
  2. Icing sugar 3/4 cup to 1 cup depending on sweetness of mangoes
  3. Cream Cheese 100 gm

 

For the Mango Cake:

  1.  Unsalted Butter 1/2 cup (75 Gm approx)
  2. Mango Pulp/Puree 1 cup
  3. Condensed Milk 300 Gm or 1 1/4 tin
  4. Whole wheat flour 3/4 cup
  5. Refined flour maida 3/4 cup
  6. Sugar 1/2 cup
  7. Milk/Curd 1/2 cup
  8. Baking Powder 1 tsp
  9. Baking Soda 1 tsp

 

 

To make Mango Mousse Topping:

  1. To a pan add the Mango puree and the icing sugar, and mix to dissolve the sugar. Now turn on the flame and cook the puree for 5 minutes on medium heat, sitting continuously. The mixture should be smooth and lump free. Set aside and allow to cool. Reserve 1/4 cup of this puree for later use.
  2. Now take the Cream Cheese(at room temperature) in a bowl and whip it to a smooth texture using a spatula(beater not necessary). When it turns creamy, add the cooked and cooled Mango pulp and fold lightly, until well combined. Put it in the refrigerator until further use.

To Bake the Mango Cake:

  1. Melt the butter and let it cool down(alternatively put in the microwave for 30 seconds). Take the melted and cooled butter in a mixing bowl. To this add the sugar and cream well using a spatula. Now add the condensed milk, followed by  3/4 cup Mango puree . Now using a wire whisk combine well.
  2. Now mix in the Whole wheat flour, followed by the refined flour to form a lump free batter.
  3. Take Milk/Curd in a bowl and add both Baking soda and baking powder to it. Stir and allow to activate. After 5 minutes you’ll have a frothy mixture. Add this to the cake batter, and stir well in one direction(see notes).
  4. Pre Heat the oven at 180 C for 10 minutes. Grease a round 9 inch baking mould with butter or ghee. Pour the Cake batter into it. Bake at 180 C for 40 minutes. Do the toothpick test and check for doneness of the cake. If still runny, bake another 2-3 minutes. Let the cake cool down completely before adding the topping.

To assemble the cake:

  1. Bring out the Mango Mousse  from the refrigerator and spread a thick even layer over the cake. Now drop dollops of the reserved mango puree at regular intervals on the mousse. Using a toothpick swirl over the mango puree dollops to form a marble pattern. (if you find creating the marble effect complicated, then first layer the puree over the cake, and on top of it layer the Mousse). Cut and serve.
  2. To store, cut to pieces and put it in an air tight container, store in the refrigerator.  Thaw and bring it to room temperature before serving.

To make Mango Mousse Topping:

To a pan add the Mango puree and the icing sugar, and mix to dissolve the sugar. Now turn on the flame and cook the puree for 5 minutes on medium heat, sitting continuously. The mixture should be smooth and lump free. Set aside and allow to cool.

Now take the Cream Cheese(at room temperature) in a bowl and whip it to a smooth texture using a spatula(beater not necessary). When it turns creamy, add the cooked and cooled Mango pulp and fold lightly, until well combined. Put it in the refrigerator until further use.

To Bake the Mango Cake:

Melt the butter and let it cool down(alternatively put in the microwave for 30 seconds). Take the melted and cooled butter in a mixing bowl. To this add the sugar and cream well using a spatula. Now add the condensed milk, followed by  3/4 cup Mango puree ( reserve 1/4 cup ). Now using a wire whisk combine well.

Now mix in the Whole wheat flour, followed by the refined flour to form a lump free batter.

Take Milk/Curd in a bowl and add both Baking soda and baking powder to it. Stir and allow to activate. After 5 minutes you’ll have a frothy mixture. Add this to the cake batter, and stir well in one direction(see notes).

Pre Heat the oven at 180 C for 10 minutes. Grease a round 9 inch baking mould with butter or ghee. Pour the Cake batter into it. Bake at 180 C for 40 minutes. Do the toothpick test and check for doneness of the cake. If still runny, bake another 2-3 minutes. Let the cake cool down completely before adding the topping.

To assemble the cake:

Bring out the Mango Mousse  from the refrigerator and spread a thick even layer over the cake. Now drop dollops of the reserved mango puree at regular intervals on the mousse. Using a toothpick swirl over the mango puree dollops to form a marble pattern. (if you find creating the marble effect complicated, then first layer the puree over the cake, and on top of it layer the Mousse). Cut and serve.

To store, cut to pieces and put it in an air tight container, store in the refrigerator.  Thaw and bring it to room temperature before serving.

Notes:

  1. 2 cups of Mango puree are needed for this recipe. While I have used pulp from fresh mangoes(and highly recommend the same), you can use tinned pulp too. If using tinned pulp, reduce sugar accordingly.
  2. I have used Indian mangoes here, but any variety that is juicy with less fibre will work well.
  3. Instead of unsalted butter, salted one also can be used.
  4. For the Mango Mousse, use icing sugar as suggested, as it helps in solidifying the mixture quickly and gives the right consistency.
  5. While mixing in the flour always stir in a single direction. This way the cake will be light. Never over beat the batter.
  6. I have not used any artificial colour or flavorings in this cake. However, if you wish to flavour the cake Cardamom or Saffron should be good choices.

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