Mango Cake Recipe | How to make Mango Cake at Home | Easy Mango Sweet Recipe – Step By Step with Images and Video.
Craving something soft, spongy, and full of tropical mango goodness? 🍋✨ Say hello to Mango Cake Pops—a no-fuss, no-oven, eggless treat that melts in your mouth like cotton! These bite-sized wonders are made without eggs, oven, moulds, or even butter—and still turn out fluffy, moist, and bursting with real mango flavor.
Whether you’re looking for a quick summer dessert or a fun snack to impress kids and guests, these cake pops come together in just 15 minutes using simple ingredients and an appe pan. Pair them with a scoop of ice cream or enjoy them as-is—either way, they’ll steal the show.
Let’s dive into this easy, irresistible mango magic!
Ingredients of Mango Cake Recipe
Mango Cake Recipe Video
Mango Cake Recipe | How to make Mango Cake at Home | Easy Mango Sweet Recipe
Materials
- Mango pulp- 1/2 cup
- Maida- 1 Cup
- Milk- 1/ 2 Cup
- Oil- 1/4 cup
- Powder sugar- 1/2 cup
- Baking powder- 1 tsp
- Baking soda- 1/4 tsp
- Milk powder- 2 tbsp
Instructions
- Prep the Mangoes: Start by washing 1–2 ripe, sweet mangoes (like Malika). Cut and scoop out the chunks neatly and add them to a grinding jar. Blend into a thick pulp without adding any water. Set aside.
- Mix Wet Ingredients: In a mixing bowl, add 1/4 cup of neutral oil (like sunflower or refined oil). Then add 1/2 cup powdered sugar (grind regular sugar if needed), 2 tablespoons milk powder, and 1/2 cup room temperature milk. Mix until smooth.
- Sift Dry Ingredients: Place a sieve over the bowl and sift in 1 cup all-purpose flour (or wheat flour as an alternative), 1 teaspoon baking powder, and 1/4 teaspoon baking soda. This ensures no lumps and gives a smoother batter.
- Prepare the Batter: Mix everything gently using a spatula or whisk until a smooth batter forms. Add 1/2 cup of the mango pulp and a pinch of yellow food color (optional, only if your mangoes aren’t vibrant). Use the cut-and-fold method to retain air and softness.
- Preheat the Base Pan: On low flame, place a regular pan (not the appe pan) and preheat it for about 3 minutes to create a hot surface for indirect heating.
- Set Up Appe Pan: Once the base pan is hot, place your non-stick appe pan on top. There’s no need to grease it. The indirect heat helps bake the cake pops evenly without burning.
- Fill the Cavities: Spoon the batter into each mould of the appe pan, filling them only 3/4 full to allow space for rising.
- Cover and Cook: Cover the appe pan with a lid and bake on low flame for 15–20 minutes. Do not increase the flame—slow baking ensures softness and prevents burning.
- Check for Doneness: After 15–17 minutes, check using a toothpick or skewer. If it comes out clean and the tops are firm and dry, they’re done.
- Demould Gently: Once baked, remove the cake pops gently from the pan while they’re still warm to avoid hardening. Admire that soft, sponge-like texture!
- Second Batch (Optional): Repeat the same steps for remaining batter. You can also use mini cupcake moulds or bake in a larger tin if you don’t have an appe pan.
- Serve in Style: For a fancy touch, serve a mango cake pop over a scoop of vanilla ice cream. Garnish with chopped pistachios and drizzle some mango pulp if desired.
- Storage Tip: You can store these mango cake pops in an airtight container in the fridge for up to 15 days. Just reheat slightly or serve chilled.
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Mango Cake Recipe – Step By Step
1: Prep the Mangoes: Start by washing 1–2 ripe, sweet mangoes (like Malika). Cut and scoop out the chunks neatly and add them to a grinding jar. Blend into a thick pulp without adding any water. Set aside.
2: Mix Wet Ingredients: In a mixing bowl, add 1/4 cup of neutral oil (like sunflower or refined oil). Then add 1/2 cup powdered sugar (grind regular sugar if needed), 2 tablespoons milk powder, and 1/2 cup room temperature milk. Mix until smooth.
3: Sift Dry Ingredients: Place a sieve over the bowl and sift in 1 cup all-purpose flour (or wheat flour as an alternative), 1 teaspoon baking powder, and 1/4 teaspoon baking soda. This ensures no lumps and gives a smoother batter.
4: Prepare the Batter: Mix everything gently using a spatula or whisk until a smooth batter forms. Add 1/2 cup of the mango pulp and a pinch of yellow food color (optional, only if your mangoes aren’t vibrant). Use the cut-and-fold method to retain air and softness.
5:Preheat the Base Pan: On low flame, place a regular pan (not the appe pan) and preheat it for about 3 minutes to create a hot surface for indirect heating.
6: Set Up Appe Pan: Once the base pan is hot, place your non-stick appe pan on top. There’s no need to grease it. The indirect heat helps bake the cake pops evenly without burning.
7: Fill the Cavities: Spoon the batter into each mould of the appe pan, filling them only 3/4 full to allow space for rising.
8: Cover and Cook: Cover the appe pan with a lid and bake on low flame for 15–20 minutes. Do not increase the flame—slow baking ensures softness and prevents burning.
9: Check for Doneness: After 15–17 minutes, check using a toothpick or skewer. If it comes out clean and the tops are firm and dry, they’re done.
10: Demould Gently: Once baked, remove the cake pops gently from the pan while they’re still warm to avoid hardening. Admire that soft, sponge-like texture!
11: Second Batch (Optional): Repeat the same steps for remaining batter. You can also use mini cupcake moulds or bake in a larger tin if you don’t have an appe pan.
12: Serve in Style: For a fancy touch, serve a mango cake pop over a scoop of vanilla ice cream. Garnish with chopped pistachios and drizzle some mango pulp if desired.
13: Storage Tip: You can store these mango cake pops in an airtight container in the fridge for up to 15 days. Just reheat slightly or serve chilled.
