Eggless Mango cake


Bakeathon 2016, Day 6

I am here with my go to mango cake recipe. I have made this cake multiple times now to know that it cannot get easier than this. The cake is as simple as whisking the dry ingredients together, adding the wet ingredients to it and baking it!

For the first couple of trials, I used whipped cream with a tinge of sugar for frosting the cake. Later I figured out that a bit of puree added to the whipped cream takes the taste of the cake up a notch. I am a big fan of sugar syrup in cakes and all my cakes are syrup sprinkled abundantly. The cakes are moist even without the syrup, but I like it better with the syrup.

I have a cake regimen, depending upon the work involved. For a birthday on Friday night, I finish baking by Wednesday. I would then take the cake out of the pan, cling wrap it and return the cakes back into their pans until its time to decorate. The cling wrap ensures that the cake stays moist. Day 2 is for making the frosting and then leveling & layering the cake. I try to finish off the frosting job completely by the second day, leaving me enough time to decorate patiently on the day of cake cutting. For a simple cake like this without fondant involved, I am done with almost all the work on Day 2 itself.Its difficult to do everything on the same day, so I like it when its spread over a couple of days with a lot of breathing room in between.

Read on for the recipe.


Recipe source: Cook’s hideout 

Makes: two 8″ cakes


Dry Ingredients:

  • 3 cups flour
  • 3 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom

Wet Ingredients:(and sugar)

  • 2 cups mango puree
  • 1 cup milk (or 1 cup mango puree)
  • 2/3 cup vegetable/ sunflower oil
  • 1 teaspoon vanilla essence
  • 1 1/3 cup sugar

For mango glaze on top:

  • 1/2 cup mango puree
  • 1-2 tablespoons sugar
  • 2 teaspoons corn flour

For frosting the cake:

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/4 cup mango puree (or left over mango glaze from above)

Simple sugar syrup:

  • 1 cup water
  • 1/2 cup sugar
  • Heat the sugar water  until the sugar melts into the water, mixing in between. Take off the heat and let it cool completely. Refrigerate until needed, this can be prepared ahead.



In a big bowl, whisk together the dry ingredients : 3 cups flour, 3 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1 teaspoon ground cardamom. Whisk to combine everything well.


In a medium bowl, whisk the rest of the ingredients: 2 cups mango puree, 1 cup milk (or another cup of mango puree itself), 1 1/3 cups sugar, 2/3 cups oil and 1 teaspoon vanilla essence. Combine well. Now, add the wet ingredients to the flour mix.

You can add the sugar to the dry ingredients as well instead of with the wet ingredients.

IMG_6440 IMG_6444

Whisk everything together carefully so that no lumps remain. Pout into two 8″ pans and bake on a preheated oven at 350F/ 180C for about 35-45 minutes or until a skewer inserted into the middle of the cake comes out free of crumbs.

For the glaze, add the mango puree, sugar and corn flour into a pan. Mix well to make sure there aren’t any lumps. Now cook this mixture over medium heat stirring all the time until it thickens and coats the back of the spoon. The color also changes and the puree turns a little “glassy” in appearance.

For frosting the cake, whip 2 cups of heavy cream with 1/4 cup confectioner’s sugar. Add a little mango puree or some of the glaze. I have used the glaze here. Mix it in carefully with a spatula making sure not to over beat the cream. Cut each cake into two layers and sprinkle the base layer with some sugar syrup (1 cup water + 1/2 cup sugar, heated until the sugar melts completely. Use only after its completely cooled down)

Fill with the prepared fresh cream and lay another layer of cake on top. Repeat the sugar syrup, whipped cream and cake layers. Once you are done with your layers, frost the cake completely. Add the mango glaze on top. Decorate as you wish. Refrigerate until the time of serving.


This is part of the Bake-a-thon 2016

Mango Mastani

mango mastani2

Its winter here. How can I use cold mango puree? Out it came from the fridge and sat on counter top waiting patiently to come to room temperature.

It’s very cold here. How can I use ice-cold milk? The milk joined the mango puree on the counter.

Now, lets blend it all together. Blend, blend, blend.

Get chopping with the nuts. Chop. chop, chop.

Pour in a tall glass, one for me and one for you.

Its freezing here. How can I top the milkshake with ice cream?

Lets bring out the sweater and wear it and eat it, for I am not going to say No to ice cream!

Scoop, scoop,scoop.

Slurp, slurp, slurp


Now that I have come back from heaven, let me tell you a bit about mastani. Mastani is a thick milkshake topped with ice cream and decorated with dried fruits and nuts. Apparently its popular in Pune and any kind of fruit can be used to make one. Mango mastani seems to be a popular choice going by the internet.

mango mastani3

Recipe source: Flavors of Mumbai

BM Theme: Regional (Maharashtra)

For one portion:


  • 1/2 cup mango puree*
  • 1/4 cup milk*
  • 1 teaspoon sugar or per taste
  • 1 teaspoon chopped nuts (pistachios, cashew nuts)
  • 1 teaspoon tutti frutti
  • spoon ful of chopped mango pieces (I didn’t have any)
  • Cherries for decoration
  • 1 scoop vanilla ice cream

*These are not strict measures. Adjust according your preference.


  1. Blend mango puree, milk and sugar. Taste and adjust sugar per taste.
  2. Pour into a tall glass and top with a scoop of vanilla ice cream.
  3. Sprinkle the nuts and tutti frutti. Decorate with mango pieces and chopped cherries, if using.
  4. Enjoy!

mango mastani4

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60 


All nice things have to come to an end and so does another edition of BM. At least for me.

I wont be participating in the coming week and life is going to be very hectic for sometime now. A bed and homemade food has never looked more attractive for me. I have no idea what I am going to pack for the new apartment, but I have already packed the rice and the rice cooker along with my MIL’s trusted pickle.

See ya all in the next edition! Meanwhile, enjoy this cool treat – so perfect to beat the heat outside.


  • Mango puree                 :               1 cup
  • Thick yogurt                 :               1 cup
  • Sugar                                :                1/3 cup, or more depending on the sweetness of mangoes
  • Cardamom powder    :                to sprinkle on top


  1. I leave the yogurt in the South Indian coffee filter overnight, to drain off the excess water,you can do this by hanging the yogurt in a muslin cloth for 2-3 hours.
  2. Mix the yogurt with mango puree and add the required amount of sugar. You need to adjust the quantity of sugar depending on the sweetness of mangoes and your personal preference.
  3. Chill for at least two hours before serving.
  4. Serve with puris, chapatis or have them as such. You can make chapati rolls with shrikhand/amrakhand filling.  

Linked to :

Mango Rice

Mango is frequently appearing in the dishes for sometime now, at my place. I have had Panha, Mango sherbet, Mango chutney, Aamras, Kulfi and what not! In addition to my mangakkari, my MIL brought me two big bottle full of mango pickle. That will hardly survive for three months at my place, given that I have pickle with everything!

My cousin suggested I try this Mango rice, since its a little bit different from the usual mango dishes. I made this immediately since any idea to shorten the cooking process in summer is welcome. So here is the recipe.


  • Cooked rice                     :         2 cups

To Grind:

  • Mango                                :          1/2 of a medium sized one, peeled
  • Coconut                             :         1/4 cup
  • Ginger                                :         1″
  • Curry leaves                    :        1 sprig
  • Coriander leaves           :         a handful
  • Hing                                    :        two pinches
  • Jeera                                  :         1/2 tsp
  • Green Chilies                 :          4-5, per taste


  • Oil                                      :            1 tsp
  • Mustard seeds              :            1 tsp
  • Urad dal                          :            1/2 tsp
  • Peanuts                           :            a handful
  • Chana dal                       :             1/2 tsp
  • Curry leaves                 :              1 sprig
  • Red chilies                     :             1-2


  1. Peel the mango, halve it and grind it into a coarse state with the other ingredients. It should NOT be a paste and should resemble the mixture in the below picture. Running in the mixie for 2-3 short pulses is enough.
  2. Heat oil in a kadai. Add the mustard seeds and red chilies. Once the mustard seeds crack, add the rest of the ingredients. When everything is brown, add the ground mango mix and cook for a minute. Take off the heat and add the cooked rice and serve hot with papaddam.

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