Suji Mango Cake
This suji mango cake is a delicious teatime treat or a good option to satisfy your sweet tooth. You will get amazing flavour of mango throughout the cake. It is a bit healthier version of a regular cake as it replaces plain flour with semolina and natural flavouring of mango.
Furthermore mangoes are naturally sweet so you will need lesser sugar to make the cake. You do not need any fancy ingredients to make this cake. That is why i'm a big fan of this recipe. It is eggless, refine flour free and kids friendly too.
I also made the mango glace to make it little fancy but that is totally optional. You may add some tutti frutti or some chopped nuts if you wish.
Fruits are delicious anyways but adding it to a dessert just elevates everything. If you are a mango lover like most of us, you will surely enjoy this recipe. And like always it is so easy to make.
It makes a great snack or dessert option, my kids love this in tiffin too. It can be stored at room temperature for up to 5 days, but i bet it will be finished before that 😊.
- 1 cup mango pulp (preferably fresh).
- 1 cup fine semolina.
- 1/3 cup melted butter/oil.
- ½ cup curd.
- 1 teaspoon baking powder.
- ½ teaspoon baking soda.
- ½ teaspoon salt.
- ¼ cup milk.
- 1-2 tablespoon lemon juice.
Take mango pulp, sugar, butter and milk in a blender and make a smooth paste out of it.
Transfer the smooth mixture into a mixing bowl.
Add semolina and mix everything well.
Let it rest for at least 30 minutes, this will allow the semolina to absorb the moistures and will result in better texture of cake.
Now add baking powder, baking soda and curd to the mixtures and mix everything well. Add more milk if needed to adjust the consistency.
Lastly add lemon juice and mix everything well.
Transfer the mixture into a greased and lined baking tin.
Bake it into a preheated oven at 165 degrees for 30 to 40 minutes, alternatively you can bake it in a preheated kadahi add medium flame.
Do the toothpick test by inserting a toothpick in the centre of the cake and if it comes out clean the cake is baked well. Take it out and let it cool for 10-15 minutes before unmolding it.
For the glace take mango pulp, sugar and water in a blending jar to make a smooth paste.
Transfer it to a pan and cook for few minutes to get the desired consistency.
Add butter and lemon juice and cook for 1 more minute.
Now add the slightly cooled glace on top of the cake and spread evenly.
I also added some chocolate ganache to make a pretty pattern on it, but that is totally optional.
- Use the good quality of mangoes as final flavour of the cake will depend on it. We used alphonso mangoes here.
- If you have time you can soak the semolina mixture for little longer, the longer you soak it the better cake texture you will get. You can soak it up to two hours.
- You can replace the curd with 2 eggs if you wish.
- If using canned pulp, it is usually thinner in consistency so adjust the quantity of curd or milk accordingly.
- If you want to make the vegan version replace the curd or milk with water.
- Do not over mix the batter, it may result in gluten formation.
- It is optional to make the glace. You can also add some tutti fruity or chopped nuts on top.
Suji Mango Cake Video Recipe:
Try this Easy Suji Mango Cake recipe and let us know how it turned out for you. We would love to hear from you.