Description

This delightful, easy to make cake is a perfect dessert during summer especially when mangoes are in season. It is made with fresh Alphonso mango puree, refined flour, butter, sugar, eggs, and whipped cream. This cake is moist, delicious and packed with the flavour of fresh mangoes. The mango truffle on top just makes the cake extra special.

Scale

Ingredients

1 cup Alphonso mango puree
1½ cups all-purpose flour
1 cup butter
1 cup castor sugar
2 eggs
1 teaspoon vanilla essence
½ cup walnuts, chopped
1 teaspoon baking soda
2 cups buttermilk

For Mango Truffle

½ cup Alphonso mango puree
1 cup white chocolate
1 cup fresh cream
½ cup whipping cream

Garnish

Fresh mango slices

Instructions

Preheat your oven at 180º C. just 15 minutes before you start baking.
Grease the base of a baking tin with butter. Line your baking tin with parchment paper.
Sieve all-purpose flour, and baking soda in a bowl or plate. Keep aside the sifted dry ingredients.
Blend the mango to make a smooth and fine puree. Set aside the puree.
In a mixing bowl, take butter, and castor sugar.
Using an electric beater, beat it well till light and fluffy.
Add eggs and vanilla essence. Beat it well.
Add chopped walnuts, sifted refined flour and baking soda. Gently fold the mixture with a spatula. Avoid folding too much.
Add mango puree and buttermilk. Combine everything well to make a smooth even mixture.
Pour the batter into the greased tin. Tap it thoroughly to even the batter from the sides.
Place the tin in the preheated oven and bake it for about 40 minutes.

How to make Mango Truffle

In a non-stick pan, heat the fresh cream.
Pour this into a bowl with white chocolate. Mix it well.
Add Alphonso mango puree and mix it well. Set the bowl in the refrigerator to cool.
Remove the mango cake from the oven and allow it to cool down at room temperature.
Unmould it and transfer the cake on a serving platter.
Take out the mango truffle from the refrigerator, add whipped cream and mix. Decorate the cake with some mango truffle, and fresh mango slices.
Enjoy.

Notes

Always line your baking tin with parchment paper before making this mango cake. In case you don’t have parchment paper, grease the tin generously with melted butter/ oil.
Remember, all your ingredients for the cake are at room temperature, this may help to fluffy the batter better.
Make sure, do not over-mix the dry and wet ingredients. Simply use a spatula and gently fold the dry ingredients into the wet ingredients.
You can also use store bought mango pulp or puree for this cake. Instead of alphonso mangoes, you could also use any juicy mangoes.
You can also ½ teaspoon mango essence or extract instead of vanilla essence.

Category: Dessert
Cuisine: Global

Keywords: Fresh Mango Sponge Cake, Easy Mango Cake, How to make Mango Cake, Mango Cake With Whipped Cream