Eggless Mango Semolina Cake

After making all our usual mango desserts this season, and a lot of cakes topped with mangoes, I finally had to try baking it into a cake.

I have tried mango cakes before but haven’t been a fan. This one I adapted from my popular semolina cake recipe and it turned out to be good thinking because it resulted in a wonderfully moist and flavorful cake.

WHICH MANGOES TO USE
While I’ve used Alphonso mangoes, you can use another variety as well. Remove the pulp just before you intend to make the cake since fresh pulp will taste better and have a batter color. Do remember alphonso also lends a brighter color to the cake. If using other varieties, the color of your cake may be different than the one I’ve shared here.

Similarly, Alphonso mangoes are quite sweet. Specially at this time of the year. If the mangoes you use are not too sweet, increase the amount of sugar in the recipe.

LOAF PAN
You can bake this cake in a loaf pan like I did or use a round/square pan. Remember loaf cakes take longer to bake. The time in this recipe is if you’re baking in a similar (tall) loaf pan. If you use a flatter pan like a standard 6 or 7 inch round, reduce the time by 8-10 minutes.

SOME OTHER MANGO RECIPES YOU MAY LIKE

• Vanilla Cake with Whipped Cream and Fresh Mangoes
• No-Bake Instant Mango Cheesecake
• Mango Shortbread Bars
• Thandai Panna Cotta with Mango Coulis
  

  Print Recipe

  Mango Semolina Cake

  A delicious moist cake to try with mango pulp!

  Makes: One 9 inch loaf or 7-8 inch round

  Prep Time10 mins

  Cook Time40 mins

  Resting Time30 mins

  Total Time1 hr 20 mins

  Ingredients

  • 1 + ¼ cup Semolina
  • ¼ cup All-purpose flour
  • ¾ cup Sugar
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ⅓ cup Butter (melted)
  • ½ cup Yogurt
  • ½ cup Mango pulp
  • 2 tsp Pistachios (optional)
  • Saffron Few Strands

  Instructions

  INSTRUCTIONS

  • Grease or line a loaf pan and keep aside.
  • In a bowl, mix the semolina, flour, sugar, melted butter, yogurt, mango pulp and saffron, and mix well. Cover and leave it to rest for 20-30 minutes. Start the oven after 15 minutes to pre-heat at 180 degree C.
  • After 30 minutes, add the baking powder, and baking soda to the batter, and whisk well. If the batter feels too thick, add 1-2 tbsp of milk just to get it to pouring consistency.
  • Pour the batter in the pan. Add the chopped pistachios on top of the batter.
  • Bake for 35-40 minutes or until an inserted toothpick comes out clean.
  • Let it cool before slicing.