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    You are here: Home / RandomPosts / Mango Cake

    Mango Cake

    Last Updated On: May 25, 2024 by Sharmilee J

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    Jump to Recipe Jump to Video Print Recipe

    Mango Cake is a delicious dessert made with mangoes, flour, sugar and milk. Mango cake is a treat for family and friends for birthdays & parties and an excellent idea of relishing mangoes in the form of cake. Learn to make Mango Cake Recipe with step by step pictures and video.

    mango cake slices served in a white plate

    Mango Cake is a delicious tropical treat for all mango lovers. This Mango Cake is so soft and flavorful perfect as a tea cake. I did not frost the mango cake as I wanted a plain version of the cake and here it is.

    Jump to:
    • About Mango Cake
    • Mango Cake Video
    • Mango Cake Ingredients
    • Mango Cake Recipe Step by Step
    • Expert Tips
    • Serving & Storing Suggestion
    • FAQS
    • 📖 Recipe Card

    About Mango Cake

    Mango cake is a perfect combination of sweet and juicy mangoes with a light and fluffy texture of the cake. I wanted to utilise the mango season completely and no mango recipe collection is complete with a mango cake…Agree?! I have seen mango cakes, muffins and bread in so many blogs and when I wanted to try I went ahead searching for them.

    The vibrant yellow color from the mangoes and refreshing flavor in the form of cake is so good that you cannot stop with just one piece. A bite into the cake and its full of mango flavor. The combination of mangoes with cardamom is a heavenly combo.

    This is a no fail mango cake recipe that even beginners can try. Yes I have tried this cake several times and have packed it to friends and relatives too. I have always had praises for this cake so do try and enjoy!

    Mango Cake is very special as it is versatile. It can be enjoyed in various forms, from a simple sponge cake just like here or mango muffins or mango cupcakes or a layered celebration cake filled with mango slices and cream. Whether it’s a small cupcake or an elaborate celebration cake, the mango flavor elevates every bite, making it extra special.

    mango cake slices served in a white plate

    Mango Cake Video

    If you are a mango lover do try this mango cake and enjoy! Check out more Mango Recipes

    Mango Cake Ingredients

    • Mangoes – Choose sweet juicy mangoes that are not so fibrous. I used alphonso mangoes.
    • Flour – You can use maida or wheat flour. If you are using wheat flour you may need to add little more milk.
    • Sugar – You can use regular granulated white sugar or castor sugar too.
    • Oil & Milk – Use any flavorless, odorless oil. Always use fresh milk boiled and cooled.
    • Flavoring – I used cardamom powder but you can replace it with vanilla essence or even saffron.
    • Rising agent – Both baking powder and baking soda is used in this recipe.
    mango cake ingredients

    Mango Cake Recipe Step by Step

    1.Line a 4 inch X 4 inch cake tin with parchment paper and brush it with oil.

    brush tin with oil

    2.To a bowl – add 1 cup maida, 1/4 teaspoon cardamom powder, 1 teaspoon baking powder and 1/4 teaspoon baking soda.

    add flour with baking powder, soda and cardamom powder

    3.Whisk it well and set aside.

    mix it well

    4.Preheat oven at 180 deg C for 10 mins. To a mixing bowl – add 1/4 cup oil add 1/2 cup sugar.

    add oil and sugar

    5.Whisk it well.

    whisk it well

    6.Add 1/2 cup + 2 tablespoon mango pulp.

    add mango pulp

    7.Whisk it well.

    whisk it well

    8.Add 1/8 cup milk first. Milk should be boiled and in room temperature.

    add milk

    9.Mix it well.

    mix it well

    10.Place a sieve over the bowl – add the flour mixture to it.

    add flour mixture to a sieve

    11.Sieve it well.

    sieve it well

    12.Mix gently.

    mix gently

    13.Mix with a spatula until no dry flour is seen.

    mix until no dry flour i seen

    14.Now add remaining 1/8 cup milk. Milk should be boiled and in room temperature.

    add remaining milk

    15.Fold in gently to a creamy smooth batter without any lumps.

    fold in gently

    16.Transfer the batter to the prepared cake tin. Tap it twice to remove airbubbles if any.

    transfer to cake batter

    17.Bake in preheated oven at 180 deg C for 30-35 mins or until a toothpick inserted in the middle of the cake comes out clean. If it is still sticky then bake for 3-5 more mins. Let the cake cool down in the cake tin for 5-10 mins.

    bake for 30-35 mins

    18.Then scrap the sides with a knife and invert to demould.

    demold the cake

    19.Cool down the cake completely. Then slice the cake using a knife.

    slice the cake

    Soft delicious mango cake is ready!

    mango cake slices served in a white plate

    Mango Cake is ready!

    Expert Tips

    • The sugar measure depends on how sweet your mangoes are so adjust accordingly. 1/2 cup sugar will be perfect if your mangoes are sweet else add 2 tablespoon extra sugar.
    • Always use fresh milk boiled and cooled down to room temperature.
    • I added the pulp of mangoes and blended in my mixer jar to get mango puree.
    • I used castor sugar but regular granulated white sugar can also be used.
    • If you are replacing maida with wheat flour then you made need little more milk to get the desired consistency.
    • Even if you half the recipe the cake takes time to bake because of mangoes. Usually cakes with fruits takes time to bake so have a check.

    Serving & Storing Suggestion

    Mango Cake tastes great by itself but if you want you can layer the cake and add frosting to make it more rich. This cake keeps well in room temperature for a day and for 2 days in fridge.

    FAQS

    1.What other combination can be used with mangoes?

    You can use cardamom powder or vanilla essence or mango essence or even saffron. But use either one not all.

    2.Can I make this cake vegan?

    Yes you can use almond milk or coconut milk replacing milk but the taste may slightly change. Adjust the measures accordingly so that the batter is creamy and smooth.

    3.Can I frost the cake?

    Yes you can use the mango mousse frosting recipe here to make the frosting. Make the cake in a round cake tin, cut into layers and spread the mousse frosting in each layer.

    mango cake slices served in a white plate

    If you have any more questions about this Mango Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Mango Cake Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    Print Recipe Pin Recipe

    Mango Cake Recipe

    Mango Cake is a delicious dessert made with mangoes, flour, sugar and milk. Mango cake is a treat for the family & friends for birthdays & parties and an excellent idea of relishing mangoes in the form of cake. How to make Mango Cake Recipe is explained in this post with step by step pictures and video.
    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Total Time50 minutes mins
    Servings8 slices
    AuthorSharmilee J

    Ingredients

    • 1 cup flour (maida)
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon cardamom powder
    • 1/2 cup + 2 tablespoon mango pulp
    • 1/2 cup sugar
    • 1/4 cup oil
    • 1/4 cup milk

    Instructions

    • Line a 4 inch X 4 inch cake tin with parchment paper and brush it with oil.
    • To a bowl – add 1 cup maida, 1/4 teaspoon cardamom powder, 1 teaspoon baking powder and 1/4 teaspoon baking soda.
    • Whisk it well and set aside.
    • To a mixing bowl – add 1/4 cup oil add 1/2 cup sugar.
    • Whisk it well.
    • Add 1/2 cup + 2 tablespoon mango pulp.
    • Whisk it well.
    • Add 1/8 cup milk first. Milk should be boiled and in room temperature.
    • Mix it well.
    • Place a sieve over the bowl – add the flour mixture to it.
    • Sieve it well.
    • Mix gently.
    • Mix with a spatula until no dry flour is seen.
    • Now add remaining 1/8 cup milk. Milk should be boiled and in room temperature.
    • Fold in gently to a creamy smooth batter without any lumps.
    • Transfer the batter to the prepared cake tin. Tap it twice to reomve airbubbles if any.
    • Bake in preheated oven at 180 deg C for 30-35 mins or until a toothpick inserted in the middle of the cake comes out clean. If it is still sticky then bake for 3-5 more mins. Let the cake cool down in the cake tin for 5-10 mins.
    • Then scrap the sides with a knife and invert to demould.
    • Soft delicious mango cake is ready!

    Video

    Notes

    • The sugar measure depends on how sweet your mangoes are so adjust accordingly. 1/2 cup sugar will be perfect if your mangoes are sweet else add 2 tablespoon extra sugar.
    • Always use fresh milk boiled and cooled down to room temperature.
    • I added the pulp of mangoes and blended in my mixer jar to get mango puree.
    • I used castor sugar but regular granulated white sugar can also be used.
    • If you are replacing maida with wheat flour then you made need little more milk to get the desired consistency.
      Even if you half the recipe the cake takes time to bake because of mangoes. Usually cakes with fruits takes time to bake so have a check.
    Nutrition Facts
    Mango Cake Recipe
    Amount Per Serving (40 g)
    Calories 235 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 3g
    Cholesterol 1mg0%
    Sodium 368mg16%
    Potassium 104mg3%
    Carbohydrates 43g14%
    Fiber 1g4%
    Sugar 23g26%
    Protein 4g8%
    Vitamin A 288IU6%
    Vitamin C 10mg12%
    Calcium 49mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Cakes, Eggless Baking, Eggless Cakes, Mango Recipes, RandomPosts, Recent Posts, Teatime snacks

    Reader Interactions

    Comments

    1. RAKS KITCHEN

      June 22, 2011 at 1:56 am

      Wonderful cake, I too want to try this,loved it texture,as u said. Hope I get mangoes and try this out…looks gorgeous. Loved the clicks very much 🙂

      Reply
      • Rangita

        June 14, 2023 at 10:37 am

        Can we add an egg to it to mak it more fluffy

        Reply
        • Sharmilee J

          July 11, 2023 at 7:47 am

          With eggs it is a different recipe I wouldnt not suggest to use the same recipe

          Reply
    2. Swathi

      June 22, 2011 at 2:22 am

      Eggless mango cake looks delicious.

      Reply
    3. Anu

      June 22, 2011 at 2:39 am

      wow yummy cake.. mouthwatering..

      Reply
    4. RedChillies

      June 22, 2011 at 3:05 am

      yay! mango cake and that too eggless. I am so making this soon. thanks to you and litebite. Lovely pictures, S.

      Reply
    5. Vatsala.

      June 22, 2011 at 3:06 am

      Super delicious. Bookmarked it. Want to grab a piece. 🙂

      Reply
    6. sangee vijay

      June 22, 2011 at 3:19 am

      Wow…no doubt it's a must try cake version…bookmarked..very neat presentation n all the clicks were amazing…yummy o yummy…can u pass me a slice plz?? 🙂

      Reply
    7. Cilantro

      June 22, 2011 at 3:19 am

      Loved it!!! Super delicious looking. I loved the color of it. I am going to try with the pulp we get here.

      Reply
    8. jeyashrisuresh

      June 22, 2011 at 3:39 am

      ooh i am drooling here sharmilee on seeing the texture of the cake.such a spongy and delectable one. Now iam also in a mood of posting some baking stuff

      Reply
    9. Vimitha Anand

      June 22, 2011 at 3:47 am

      Deliciously done mango bread… Love anything mangoey…

      Reply
    10. Shanavi

      June 22, 2011 at 4:11 am

      I've also bookmarked some fat free version of cake earlier but after seeing this should be d one that i must try.. BOOKMARKED..What a great loaf and look at the slice..vah vah..Wow

      Reply
    11. Rinku Naveen

      June 22, 2011 at 4:18 am

      Loved the texture and colour.. Delicious and lovely clicks as always!!

      Reply
    12. Lavi

      June 22, 2011 at 4:20 am

      Lovely Clicks sharmi, esp choc sauce flowing out! cake has turned out so perfect! You are the Master Baker!

      Reply
    13. Yuvana's Favourites

      June 22, 2011 at 4:40 am

      Wow. the cake is very beautiful. Bookmarked.

      Reply
    14. Raji

      June 22, 2011 at 4:49 am

      Wow…wonderful cake..gorgeous colour and what a great texture.

      Reply
    15. Madura

      June 22, 2011 at 5:25 am

      loved the clicks, the cake and its texture.
      Truly a tempting one. I just made a eggless mango cake with butter last nite. I still have some puree left and i shall try this today.Since it is already eggless i need not worry about egg substitutes.

      Reply
    16. Divya Kudua

      June 22, 2011 at 5:33 am

      Lovely texture of the cake and pretty neat slices!!

      Reply
    17. Deeksha

      June 22, 2011 at 6:02 am

      wow! Cake looks super delicious, soft and yummy!
      Nice recipe…will definitely try this. Thanks for sharing.

      Reply
    18. sandhya khattri

      June 22, 2011 at 6:11 am

      Easy to follow recipe, with ingredients available at home. I am learning a lot from your site. Thanks

      Reply
    19. Mugdha

      June 22, 2011 at 6:23 am

      love the color,texture and clicks..looks super soft and delicious…:)

      Reply
    20. Priya

      June 22, 2011 at 6:45 am

      Wat an elegant, absolutely stunning super soft cake, yumm!

      Reply
    21. Paaka Shaale

      June 22, 2011 at 7:03 am

      Like you even I am a big fan of Sanjeeta's recipes. This cake sure looks fabuous. I loved those cute tart shaped cakes 🙂

      Reply
    22. Kalpana Sareesh

      June 22, 2011 at 8:03 am

      Absolutely yummy looking..n its so soft..

      Reply
    23. Sanjeeta kk

      June 22, 2011 at 8:38 am

      How lovely the cake look, wonderful colour and prefect texture! Like the rawa in the cake..will give a good texture fr sure. And walnuts..Mmm..wish I could come to your home and have a bite of this gorgeous cake.
      Thanks Sharmilee for trying out from Lite Bite. Feel honored and good since it is coming from a seasoned cook and lovely food blogger like you 🙂 Tight hugs and best wishes.

      Reply
    24. An Open Book

      June 22, 2011 at 8:46 am

      the low fat version def sounds great..must try it sometime, but the mangoes we get here are not tht great, so il have to wait to get my hands on some indian ones

      Reply
    25. kaveri

      June 22, 2011 at 9:09 am

      Mango Cake looks awesome…Nice texture….Mmmmm very inviting.

      Reply
    26. Plateful

      June 22, 2011 at 9:18 am

      Honestly, I've never tried any cakes/muffins with mangoes….but I can just imagine how good it must be. Love any recipe with mangoes and your bread sounds like the perfect recipe I should be trying before the end of the mango season. I heart Alphonsos.

      Ohh your pictures look absolutely GORGEOUS….shows the beauty and texture of the bread brilliantly!

      Reply
    27. Ramya

      June 22, 2011 at 11:02 am

      Cake has risen perfectly:-) Loved that little cute beauties !!

      Reply
    28. Cooking Foodie

      June 22, 2011 at 11:38 am

      The pics are great.. makes me want to pick up a piece 🙂

      Reply
    29. divya

      June 22, 2011 at 12:12 pm

      Wow…wonderful cake..gorgeous color and what a great texture.

      Reply
    30. Arundhuti

      June 22, 2011 at 12:33 pm

      Wow, loved your mango cake..

      Reply
    31. Ramya Bala

      June 22, 2011 at 1:10 pm

      v.v.Delicious it looks also the mini cakes in the tartlete pans…Nice recipe in this mango season 🙂

      Reply
    32. Suja

      June 22, 2011 at 2:30 pm

      Mango flavored soft and moist cake..lovely texture dear..love it

      Reply
    33. Priya (Yallapantula) Mitharwal

      June 22, 2011 at 2:55 pm

      Yum, beautiful color, looks superb !!!

      Reply
    34. Reshmi Mahesh

      June 22, 2011 at 3:37 pm

      Wow…Loved all the clicks….Delicious cake and lovely texture…

      Reply
    35. Happy Cook / Finla

      June 22, 2011 at 4:05 pm

      Looks so so soft and delicious and love the pic with teh sauce too.

      Reply
    36. Nitha

      June 22, 2011 at 4:15 pm

      that looks delicious.. I think I should give a try soon..

      Reply
    37. Apu

      June 22, 2011 at 5:25 pm

      Looks delicious!!

      Reply
    38. Swarnavalli Suresh

      June 22, 2011 at 6:16 pm

      love this eggless version of mango cake .. wud surely give a try

      Reply
    39. Renu

      June 22, 2011 at 10:11 pm

      Have bookmarked this recipe, am going to try it out as soon as I get my new bundt pan

      Reply
    40. Rekha shoban

      June 22, 2011 at 11:35 pm

      wow!!perfect cake!!!tempting click!

      Reply
    41. Muraligeetham

      June 23, 2011 at 4:34 am

      yummy cake ! loved it 🙂

      Reply
    42. Shireen Sequeira

      June 23, 2011 at 4:39 am

      Gorgeous!! Yummy looking cake & great pics Sharmi! I have some mango puree frozen for a rainy day (literally)- am going to try this cake soon!

      Reply
    43. Lavanya Selvaraj

      June 23, 2011 at 5:48 am

      Wonderful cake…. Love the texture and ofcourse the presentation 🙂

      Reply
    44. miri goes phishing!

      June 23, 2011 at 12:08 pm

      wow….that looks so perfect n' nice…i'm always in awe of ppl who bake so well…would love to give this a try…bookmarking the recipe…awesome clicks too…:)

      Reply
    45. arthi

      June 23, 2011 at 2:22 pm

      wow..looks so tempting..awesome presentation and wonderful clicks..

      Reply
    46. Zareena

      June 23, 2011 at 3:18 pm

      Wonderful eggless cake. Amazing clicks and lovely presentation. Really tempting and drooling.

      Reply
    47. Ananda Rajashekar

      June 23, 2011 at 5:53 pm

      Oh that little cupcakes one are so cute and bread is great!

      Reply
    48. Nithya

      June 23, 2011 at 6:21 pm

      Wow.. Absolutely stunning cake 🙂 Looks so perfect and yummy 🙂 Neat slices make me crave for it. Love the clicks a lot 🙂

      I will try it out asap too 🙂

      Reply
    49. Prathibha

      June 24, 2011 at 2:00 am

      I saw this one but could not msg asap as I was not well…lovely moist cake..nice texture..looks yumm..needless 2 say gr8 clicks..:)

      Reply
    50. Anonymous

      June 27, 2011 at 2:42 am

      This looks delicious. I am planning to use store bought mango pulp. Can you give the measurement of mango pulp in cups?

      Reply
    51. Sharmilee! :)

      June 27, 2011 at 2:44 am

      @Anonymous : The medium sized mango from which I extracted the pulp came close to 1 cup…

      Reply
    52. Anonymous

      June 29, 2011 at 7:57 pm

      Recipe looks very delicious. Just a small info needed. Can I use the Upma variety rava here? Because the one which I see as fine variety rava is almost like flour. So please give your suggestion here.

      Reply
    53. Sharmilee! :)

      June 30, 2011 at 2:07 am

      @Anonymous : Yes you can use the one used for upma but the white variety….

      Reply
    54. The Procrastobaker

      July 31, 2011 at 7:47 pm

      mmm this sounds so delicious, i adore mango but have never had mango bread. About time this was changed i think!

      Reply
    55. Tamizhmuhil

      August 16, 2011 at 4:43 pm

      Hai..I tried this Mango cake as cup cake and it came out well…But, only one problem…i find the texture of sooji in the cake…I used the idli rava…should I soak the rava in water for some time??

      Reply
    56. Sharmilee! :)

      August 17, 2011 at 1:23 am

      @Tamilmuhil : Thanks for trying and letting me know the feedback.It is the fine variety we used for kesari and upma but if you dont like the texture of rava then go ahead with full maida. No need to soak in water.

      Reply
    57. Anonymous

      September 17, 2011 at 5:30 am

      This recipe looks beautiful. I will try it when mangoes are back in circulation, surely. I was wondering, after the success with your other recipes, if you had a good sandwich bread recipe on your blog. But found only this. If you do make white/brown bread yourself, could you add it to your blog? Since i gave up my bread machine I haven't found the right recipe at all.

      Anandhi

      Reply
    58. Sharmilee! :)

      September 17, 2011 at 6:03 am

      @Anandhi : Sure I have a long time dream to bake a bread…sure will post it once I am done with it 🙂

      Reply
    59. Anonymous

      December 04, 2011 at 7:04 pm

      hello, great recipe..some questions…can we use one cup of mango pulp instead of one mango?and can we use half cup of maida instead of using half a cup of fine sooji.how do the texture and tastes differs using half cup sooji and not using only plain flour for the recipe.which tastes better?using only plain flour or using 1 cup plain flour and half a cup of sooji….pls do answer .i want to try this great recipe soon.

      Reply
    60. Sharmilee! :)

      December 05, 2011 at 6:18 am

      @Anonymous : Yes you can replace mango with mango pulp but the quantity depends on the batter thickness(3/4 cup – 1 cup should do fine). Am not sure of how to explain the texture of the cake with sooji…but we liked it that way also the orginal recipe suggested it. You can try with full maida first if you are skeptical about the texture when sooji is added.Hope this helps!

      Reply
    61. Anonymous

      April 18, 2012 at 12:42 pm

      Wonderful blog and healthy recipes.Thanks sharmi.

      Reply
    62. Swati Lakhotia

      June 02, 2012 at 12:36 pm

      hello i jus tried ur mango cake receipe..but i hd a problem,…intially the cake rose well but when i removed it from oven it kind of settled back n became hard..dnt knw what went wrong..hope u cld help me.

      Reply
    63. Sharmilee! :)

      June 02, 2012 at 5:56 pm

      @Swati : Oh..I'm not sure why it sinked, may be becos of the rising agent inactiveness?

      Reply
    64. Archana

      June 20, 2012 at 6:24 am

      I Made this Cake.. and it was Yummmmm…
      However i didnt add sooji.. replaced it with maida itself..
      Just one question to ask..
      I have a oven that has even multiples of temp ie
      120 140 160 and so on..many a times the cake calls for a baking time of 190 deg or so..
      how to adjust the baking time and temp to get the same effect??

      Reply
    65. Sharmilee! :)

      June 20, 2012 at 6:29 am

      @Archana : That is great to know! My oven also has odd multiples and just adjust to intermediate and keep when it calls for 190, etc.

      Reply
    66. Khatri

      June 28, 2012 at 3:30 pm

      Hi

      I hv tried this recipe today but it didn't work well as i expected. My cake was raw at bottom and it had not risen properly. i don't know the problem. i hv kept it for 35-40 mins in oven. plz suggest something…:( 🙁

      Reply
    67. Sharmilee! :)

      June 28, 2012 at 5:20 pm

      @Khatri : I am really not sure what went wrong…without seeing the consistency of the batter it is hard to judge where and what went wrong for a baby baker like me 🙂

      Reply
    68. Shana's Cuisine

      July 01, 2012 at 7:02 am

      awesome cake!!

      Reply
    69. GeethuSathiyaN

      July 23, 2012 at 2:09 pm

      Sharmi,if wanna add eggs to tis…how many i should use….also i wanna try ur dates muffin,how eggs i should add for tat ??i feel eggs make the cake or muffin softer,if i skip them wont it b hard ???hav u ever felt any difference???as i'm new to baking,i get hundreds of questions every time b4 i begin 🙁 pls don mind if it(my Qs) sounds silly…

      Reply
    70. Sharmilee! :)

      July 23, 2012 at 2:25 pm

      @Geethu: Np at all 🙂 Yes eggs give a great texture and fluffiness to the cake but I dont find major issues with eggless bakes too… But sorry I am not sure of converting an eggless version to a version with eggs. I just try from the orginal recipe with very minor modification.

      Reply
    71. GeethuSathiyaN

      July 23, 2012 at 5:41 pm

      K got it…..thanks for the reply….

      Reply
    72. GeethuSathiyaN

      July 25, 2012 at 7:27 am

      Sharmi,i tried it yesterday,instead of olive oil i added normal sunflower oil….but it was so hard ,i think it shld b due to tat rava(i used upma rava)!!!i used the exact measure u mentioned for all the ingredients but it didnt come out well 🙁 feeling sad!!

      Reply
    73. Sharmilee! :)

      July 25, 2012 at 9:20 am

      @Geethu : Oh I am really not sure what went wrong…I used the fine rava variety too. Sorry to hear that.

      Reply
    74. Harini Nanda

      May 04, 2013 at 8:26 pm

      Hi Sharmi,I made this cake yesterday.it came out pretty well except for two things: 1) the texture was lil moist. 2)the flavor of rava, I felt was raw.so r v supposed to roast it before adding it to d cake mixture?

      Reply
      • Sharmilee! :)

        May 05, 2013 at 5:33 pm

        No I didnt roast rava, not sure why you felt the raw taste….May be if you dont like rava taste, then may be you can skip it and try fully maida cake.

        Reply
    75. Aakriti Malu

      June 01, 2013 at 6:59 pm

      Hi Sharmi,

      I tried this cake yesterday. Inside, the cake was moist, bread like…. But the crust – both top and bottom tasted too much like crispy rawa… and inspite of the mango being overly sweet, I used 3/4 cup sugar coz I read your notes below the recipe after I made the cake… lol… still the cake was not at all sweet… The next time, if I increase teh sugar quantity to 1 cup, should I also increase the liquid ingredients?

      Regards,
      Aakriti

      Reply
      • SHARMILEE J

        June 02, 2013 at 9:23 am

        The sweetness purely depends on ur mango, taste it and then adjust sugar level accordingly.Just increase sugar level no need to increase other ingredients.

        Reply
    76. Fortuna Wealth

      June 20, 2013 at 11:36 am

      I tried this cake today.It came out superb…..Thanks for the recipe……I used almonds instead of walnuts. It tasted good…….

      Swathi

      Reply
    77. sujatha umesh

      June 27, 2013 at 10:52 am

      made this cake today…really wonderful recipe….used cashewnuts instead of walnuts…..

      Reply
    78. Rainmusings

      July 01, 2013 at 5:15 am

      Tried it out over the weekend. came out well. Initially we could find the taste of batter – but after a day, it had the texture of the bread.

      Reply
    79. chitra

      December 06, 2013 at 10:15 am

      Hi sharmi….can we use white bread flour instead of maida…..

      Reply
      • SHARMILEE J

        December 09, 2013 at 5:44 am

        Not really sure as I havent used bread flour at all

        Reply
    80. Ashwini Herkal

      May 05, 2014 at 5:51 am

      Hi sharmi, i too tried this cake yesterday, i tried this in cooker as i don't have oven at my home, cake became little hard and the bottom of the cake was little burnt, though i used butter paper in greased vessel, but taste was good.
      Thanks for sharing this recipe 🙂

      Reply
    81. InvitedtoREST

      May 07, 2014 at 9:36 am

      I am trying it today!

      Reply
    82. Madhuri Wani

      May 07, 2014 at 11:32 am

      Hi, sharmi…
      I am purchased Morphy Richards 18 liters 1 week ago, & i am making ur recipe banana muffins then cake… But both recipes burn in 10 min.. Why? pls help mi… tell mi temprecher setting..

      Reply
      • SHARMILEE J

        May 07, 2014 at 3:04 pm

        Oh not really sure….please check your manual for preheating details and working before you start baking….I am sure that will help!

        Reply
    83. Nivedita Murugan

      May 12, 2014 at 8:07 am

      Sharmi, May i Please know which variety of mango you used?

      Reply
      • SHARMILEE J

        May 12, 2014 at 12:39 pm

        I dont remember actually, it was long back…you can use any mango variety that is sweet and fleshy

        Reply
    84. Medha Khengare

      May 24, 2014 at 9:38 pm

      Can we use readymade mango pulp? Nowadays i m living in US …so not sure about mangoes..

      Reply
      • SHARMILEE J

        May 25, 2014 at 5:17 am

        Yes you can……

        Reply
    85. arpi

      May 29, 2014 at 10:06 am

      Hi Sharmilee

      The cake looks yum! Eager to try it. Can you please tell me how much (in cup) Mango puree did you add to the recipe?
      Also, did you use Chiroti Rava?

      Reply
      • SHARMILEE J

        May 29, 2014 at 12:21 pm

        It may be 1/2 – 3/4 cup…I used fine white rava…

        Reply
    86. sumaiya afroz

      July 22, 2014 at 11:48 am

      Hello, your recipe is awesome,thanks for it! my cake came out perfect except one thing: it came out much stickier than yours.I've baked more 10 minutes for this reason, but its all same. 🙁 what may have gone wrong?

      Reply
      • SHARMILEE J

        July 23, 2014 at 3:26 pm

        Not really sure why it became stickier, Was the batter consistency correct?! I just followed the orginal recipe as such….

        Reply
    87. abhi

      May 16, 2015 at 3:45 pm

      Hello sharmi mam I follow ur site and make some dishes came out really well looking forward to try many more dishes too…so in this receipe can I replace olive oil with butter.if thn I can how much of butter I can use.

      Reply
    88. abhi

      May 16, 2015 at 3:46 pm

      Hello sharmi mam I follow ur site and make some dishes came out really well looking forward to try many more dishes too…so in this receipe can I replace olive oil with butter.if thn I can how much of butter I can use.

      Reply
      • SHARMILEE J

        May 17, 2015 at 3:02 am

        Use the same 2 tbsp…..

        Reply
    89. Rahul Rohit

      May 18, 2015 at 9:45 am

      I bake in a microwave oven in convection mode and I realised that cake in the form of bread either in a glass or metal tray does not cook properly in the centre and hence the top gets crispy. What changes should I make in the temperature and timing?

      Reply
      • SHARMILEE J

        May 19, 2015 at 3:04 pm

        Temperature no difference, timing alone plus or minus few mins according to your oven settings….not really sure of microwave baking settings, please check your manual

        Reply
    90. LoVeLy AsH

      August 28, 2015 at 2:58 am

      Can i replace mango with pumpkin puree?

      Reply
      • SHARMILEE J

        August 28, 2015 at 9:05 am

        You can try and see…

        Reply
    91. reena jain

      June 28, 2016 at 9:31 pm

      hi i was wondering what would be the weight of mango or mango puree..thanks

      Reply
    92. Smitha Praveen

      July 09, 2016 at 11:35 am

      Hi Sharmi I tried mango cake. I love mango and also you are my favourite. But today the cake came out sticky and could not use it. I sometimes face this problems it tastes good. But it is sticky which sticks in teeth. Can you tell me why is this happened to me.

      Reply
    93. Jaggery Pepper

      July 10, 2016 at 1:07 am

      Hi your eggless mango cake turned out very superb and your explanation is tempting very much to try this out soon.nice clicks and thank you for your wonderful post.

      Reply
    94. Priya

      July 19, 2018 at 11:38 am

      hi… The cake turned out so good. Thanks much for the yummy recipe.

      Reply
    95. Nanajee Travels

      November 25, 2024 at 5:37 pm

      Mango Cake sounds like the perfect dessert to celebrate any occasion! With its sweet, fruity flavor and soft, moist texture, it’s sure to be a hit at birthdays and parties. I love that this recipe offers step-by-step pictures and a video—it makes it so much easier to recreate at home. A delightful way to enjoy mangoes in cake form!

      Reply
    3.59 from 24 votes (23 ratings without comment)

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