What you need:
1 ½ cup all-purpose flour
1 tablespoon cornstarch
¼ teaspoon salt
1 ½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoon vinegar or sour lemon juice
1/3 cup oil
½ cup granulated sugar
1 cup fresh mango pulp thick
½ cup milk room temperature
2-3 tablespoon water (if the batter is too thick)
For the Mango Pudding
½ cup mango pulp
½ cup water
2 teaspoon lemon juice
2 tablespoon sugar
1 tablespoon cornstarch
¼ teaspoon vanilla extract
For Garnish
Whipped Cream
Mango Strip
How to Make it:
For the Mango Cake
- In a large bowl, sift all dry ingredients.
- In another bowl mix all liquid ingredients and whisk till the sugar dissolves completely.
- Pour the liquid ingredients over the dry ingredients and whip until lump free. Make sure you do not over-mix.
- Preheat the oven to 180 C and bake for 25-30 minutes or until the toothpick inserted in the center comes out clean.
- Let the cake cool in the pan. Invert the cake on the cooling rack to cool completely.
For the Mango Pudding
- In a non-stick pan, add all the ingredients mentioned under Mango Pudding and cook the mixture on low heat stirring occasionally.
- The pudding is done when the mixture starts to thicken. It gets thicker once it is cooled.
Assembling the Cake
- Cut the cake into half using a perforated knife.
- Spread a layer of mango pudding over, and then whipping cream.
- Repeat for all the layers while stacking them.
- Complete the cake with whipping cream on the sides and on top. Garnish with mango pieces.
Note: Reduce sugar by ¼ cup if using canned mango puree.
Increase sugar by ¼ cup if mangoes aren’t sweet.