Mango Cake Using Wheat Flour
  • Mango Puree – From 1 fully ripened big mango or two medium sized mangoes
  • Cooking oil – ¼ cup
  • Curd – ¼ cup
  • Wheat flour – ½ cup
  • Semolina (rava) – 2 tbsp (I used roasted rava)
  • Sugar – ¼ cup
  • Thick Milk Cream - 125 ml (I used puck thick cream)
  • Baking powder -1/2 tsp
  • Baking soda – ½ tsp
  • Cardamom powder– ¼ tsp
  • Pistachios –few
  1. Peel the mangoes and blend the pulp in a mixie to get fresh mango puree.
  2. Preheat the oven to 180 degree C for 10 minutes. Grease and place a butter paper on the cake tray.
  3. Mix Wheat flour, Semolina, Baking powder, Baking soda and Cardamom powder nicely
  4. Mix Sugar, Milk cream, Curd, Cooking oil, Mango puree to a smooth consistency for 3 to 5 min for the sugar to get dissolved.
  5. Slowly add mixed flour little by little in three or four times to the above mixture.Whisk thoroughly until there are no lumps formed.
  6. The cake batter will be little thicker like the idly batter. Add a tbsp of milk or water if the batter is too thick
  7. Then add pistachio to the mixture, mix it and pour the batter immediately on the baking tray
  8. Bake it for 25 minutes at 180 degree Celsius (Check in between by pricking a toothpick in the centre of the cake as the baking time varies from one oven to other)
  9. Remove the cake tray from the oven and allow it to cool completely
Recipe by Bumps n Baby at