Mango Milk Cake

why make this recipe

Mango Milk Cake is perfect for any occasion. It’s a delicious and moist dessert that combines the tropical flavor of mango with a creamy milk mixture, resulting in a sweet treat that everyone will love. This cake is not only easy to make but also makes a stunning presentation, especially during summer or at festive gatherings. Plus, the use of fresh mangoes adds a natural sweetness that’s hard to resist!

how to make Mango Milk Cake

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup sweetened condensed milk
• 1 cup evaporated milk
• 1 cup whole milk
• 2 ripe mangoes, pureed
• 1 cup whipped cream

Directions:

1. Preheat oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, mix flour, baking powder, and salt.
3. In another bowl, beat together sugar and butter until fluffy, then add eggs and vanilla.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk.
5. Pour the batter into the prepared cake pan and bake for about 25 minutes or until a toothpick comes out clean.
6. Let the cake cool, then poke holes in the top using a fork.
7. In a separate bowl, mix the three types of milk (sweetened condensed, evaporated, and whole).
8. Pour the milk mixture over the cooled cake, allowing it to soak for several hours or overnight in the fridge.
9. Once soaked, top with mango purée and whipped cream.
10. Garnish with additional mango slices if desired. Serve chilled.

how to serve Mango Milk Cake

You can serve Mango Milk Cake chilled as a refreshing dessert. It’s great on its own or can be accompanied by additional mango slices or a scoop of vanilla ice cream. Make sure to cut it into neat slices for a beautiful presentation on your dessert table.

how to store Mango Milk Cake

To store Mango Milk Cake, keep it in the fridge. Place it in an airtight container to maintain its moisture and flavor. It’s best enjoyed within three to four days of making it, but it can last up to a week if stored properly.

tips to make Mango Milk Cake

• Make sure your ingredients are at room temperature before mixing; this helps the cake rise better.
• Use ripe mangoes for a richer flavor and smoother texture in the purée.
• Allow the cake to soak overnight in the fridge for the best flavor and moistness.

variation

You can experiment with different flavors by substituting the mango purée with other fruit purees, like strawberry or passion fruit, for a unique twist. You can also add a layer of fruit chunks or a sprinkle of toasted coconut on top for added texture.

FAQs

Q: Can I use mango pulp instead of fresh mangoes?
A: Yes, you can use store-bought mango pulp if fresh mangoes are not available. Just ensure it’s sweetened.

Q: Can I make this cake ahead of time?
A: Absolutely! This cake needs time to soak in the milk mixture, making it perfect for making ahead of time, even a day or two in advance.

Q: Is this cake suitable for kids?
A: Yes! Mango Milk Cake is kid-friendly and delicious. The flavors are mild, and the creamy texture is often a hit with children.

Mango Milk Cake

Print Recipe

A delicious and moist dessert that combines tropical mango flavor with a creamy milk mixture, perfect for any occasion.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup sweetened condensed milk
• 1 cup evaporated milk
• 1 cup whole milk
• 2 ripe mangoes, pureed
• 1 cup whipped cream

Instructions

1. Preheat oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, mix flour, baking powder, and salt.
3. In another bowl, beat together sugar and butter until fluffy, then add eggs and vanilla.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk.
5. Pour the batter into the prepared cake pan and bake for about 25 minutes or until a toothpick comes out clean.
6. Let the cake cool, then poke holes in the top using a fork.
7. In a separate bowl, mix the three types of milk (sweetened condensed, evaporated, and whole).
8. Pour the milk mixture over the cooled cake, allowing it to soak for several hours or overnight in the fridge.
9. Once soaked, top with mango purée and whipped cream.
10. Garnish with additional mango slices if desired. Serve chilled.

Notes

Make sure your ingredients are at room temperature for better rising. Use ripe mangoes for the best flavor. Allow the cake to soak overnight in the fridge for optimal moistness.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 35g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 60mg

Keywords: Mango Milk Cake, Dessert, Summer Dessert, Indian Dessert, Cake Recipes