Mango Bundt Cake

Mango Bundt Cake is a healthy and delicious tea-cake. Made using fresh mango puree and semolina (rava), this is an egg-less, butter-less and vegan bake. I have replaced refined sugar with jaggery which makes it a guilt-free affair. With an easy to follow recipe, this mango bundt cake is soft and moist. Flavored with cardamom powder the cake is mildly sweet and tastes great on its own. However, you may sprinkle some powdered sugar over it or top it with a glaze if you wish.

Love for Mangoes

It is peak Summer season in North India right now and one cannot imagine Summers in India, without relishing the king of fruits, Mangoes! Local markets are flooded with many tangy raw and sweet, juicy ripe variety of mangoes and a mango lover like me cannot miss any chance of enjoying this tropical delight. Apart from having it whole as a fruit, there are countless ways one can use mangoes in cooking. There are many varieties of mangoes available in India, Dasheri, Langda, Neelam, Kesar, Safeda, Totapuri, to name a few but there is nothing like Alphonso ( Hapus amba). Hapus is sweet, non fibrous, juicy and most delicious of all mango varieties. Click here for a collection of more than 15 mango recipes from this blog. 

Video Recipe for Mango Bundt Cake

        

Related Event :

It is celebration time on Foodie Monday Blog Hop! Foodie Monday Blog Hop is a gourmet Facebook group where a bunch of talented food bloggers from around the globe share their delicious food recipes every Monday depending upon any one of the chosen themes. All the bloggers take turns to suggest two themes each week and the theme that wins maximum vote is been finalized. It is 250th week on Foodie Monday Blog Hop and this milestone certainly calls for a celebration, so we all decided that we "Celebrate it with Cakes" and that's the theme for this week. 

I joined this beautiful group 3 years back when it celebrated its 100th blog hop. When i look back to my first post on this blog hop, Fig Banana Smoothie in July 2017 and to my current 250th post, i feel i have come a long way. I owe many things to this beautiful group. This blog hop group gave me a chance to learn and grow as a blogger and challenge myself to think out of the box and try and experiment on food based on a new theme each week. If it was not for this group and its innovative themes, I would not have tried cooking dishes from so many Indian and International Cuisines. On this group, we celebrate all festivals together irrespective of our religion by cooking food dishes associated with that festival. Many bloggers joined the group, many left due to their professional and personal commitments but one thing remained constant, the enthusiasm of the members of the group. I feel blessed to share my space with such talented and down to earth bloggers who believe in sharing their knowledge and passion for food with fellow bloggers. I made many new friends during this journey and I wish to meet them in person someday. Today Foodie Monday Blog Hop has become an important part of my life as a blogger. So cheers to Foodie Monday Blog Hop for its 250th week ! 

                                                            

What goes into my Mango Semolina cake

After the huge positive response from you all on my Lemon Semolina Cake, i had to try out this mango flavored suji cake. The recipe is very simple and all you need is a mixing bowl to whip up all the ingredients into the cake batter. As the name suggests, you need mango and semolina to make this cake. 

Suji / Semolina:  Fine variety of suji (semolina) is used here. If you do not have the fine variety of semolina you may pulse the coarse variety (regular upma suji) and use it.

Mango Puree: We need around 1 cup of mango puree to make this cake. For that you can either use ready made caned mango puree or make your own puree using fresh mangoes while in season. I would recommend using Alphonso mango puree in this recipe as it gives the best results. However, if this variety is not available, use any sweet ripe variety of mangoes to make the puree. Just peel the mangoes, add the pulp to the a grinder jar, discarding the seed and pulse the pulp to get a smooth lump free mango puree without adding any milk or water. You need 2-3 medium size mangoes to yield 1 cup mango puree.

Jaggery : Next, jaggery powder is the choice of sweetener in this recipe. However, you may use cane sugar or brown sugar instead. This cake is mildly sweet in taste and the amount of sweetener depends upon the sweetness of the mango used and your personal liking.

Oil: The next ingredient is a neutral oil that makes the cake moist. I have used Sunflower oil , you may use olive or soybean oil instead.

Cardamom Powder: This mango cake is flavored with green cardamom powder which compliments very well with the mango flavor.

Almonds: I have added chopped almonds in this cake which adds a lovely bite to the otherwise soft cake. This is purely optional. You may also use any other nut of your choice like cashew or pistachio if you wish too or completely skip adding any nut.

Baking Powder and Baking Soda make the cake fluffy.

All the ingredients except the baking powder, baking soda and cardamom powder are added to a mixing bowl, stirred well and kept covered for 15 minutes. The suji absorbs the moisture and becomes soft during the soaking time. We can preheat the oven in mean while. The batter is stirred again and flavored with cardamom powder. Baking powder and baking soda is then added to it and this batter is then poured to a greased cake pan. I have used a silicon bundt cake pan here. You may use any 8 inch cake pan or a loaf pan instead. The cake is then baked in a preheated oven at 180 degrees Celsius for 30 minutes. You can also bake this cake in a pressure cooker or kadhai. 

                            

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves: 1 medium sized bundt cake

Ingredients: Measurements Used 1 cup = 240 ml

• 1 1/4 cup fine semolina
• 1 cup fresh or canned mango puree
• 3/4 cup powdered jaggery
• 1/4 cup neutral oil (I have used sunflower oil)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon cardamom powder
• 1/4 cup chopped almonds (optional)

Method:

1. Take mango puree in a mixing bowl and add jaggery powder to it. Blend the two well using a whisk until the jaggery dissolves very well in the puree.

2. Next, add oil to it and whisk again. To this, add the fine semolina and blend the mix. Cover this batter and set aside for 15 minutes for the semolina to absorb the moisture.

3. Meanwhile, preheat the oven at 180 degrees Celsius for 15 minutes and grease the cake tin or loaf or the bundt cake mould, whatever you intend to use for baking the cake with some oil and keep ready. After 15 minutes, add baking powder, baking soda and cardamom powder to the batter and give a good mix. 

4. You will see the cake batter become fluffy and light. Lastly add chopped nuts if using and give a quick stir.

5. Pour this batter to the greased cake pan. Tap the pan 2-3 times gently to remove the trapped air. Now, transfer the cake pan to a preheated oven and bake the cake at 180 degrees Celsius for 30 minutes.

6. To check the doneness of the cake, insert a toothpick in the center of the cake. If it comes out clean, the cake is done. If the toothpick is sticky, transfer the cake back to the oven and bake for another 5 minutes and repeat the check-test again.

7. Allow the cake to cool down on a wire rack before de-moulding it.

8. Slice the cake and enjoy it with your loved ones along with tea or at any time of the day juts to satisfy some sweet cravings!

Recipe Notes:

• Fine variety of suji (semolina) is used here. If you do not have the fine variety of semolina you may pulse the coarse variety (regular upma suji) and use it.
• You can use fresh or ready made canned mango puree in this recipe. I would recommend using Alphonso mango puree in this recipe as it gives the best results. However, if this variety is not available, use any sweet ripe variety of mangoes to make the puree. 
• Just peel the mangoes, add the pulp to the a grinder jar, discarding the seed and pulse the pulp to get a smooth lump free mango puree without adding any milk or water. You need 2-3 medium size mangoes to yield 1 cup mango puree.
• The cake is mildly sweet, the way we love it. You may increase the quantity of sweetener depending upon your liking and the sweetness of the mangoes used.
• This mango cake is flavored with green cardamom powder which compliments very well with the mango flavor.
• I have added chopped almonds in this cake which adds a lovely bite to the otherwise soft cake. This is purely optional. You may also use any other nut of your choice like cashew or pistachio if you wish too or completely skip adding any nut. 

I hope a few of you would love to try out this recipe. If you do so, feel free to share your feedback with us in the form of likes and comments in the comment section below this post. All your suggestions are also more than welcome. If you like my work and feel it is worth following, do hit the follow button at the top right corner of this blog. Your appreciation means a lot to me. For more recipes and new updates follow us on social media.

• Facebook Handle: https://www.facebook.com/poonambachhavblogspot
• Instagram Handle: https://www.instagram.com/poonambachhav/
• Twitter Handle: https://twitter.com/poonampagar_B
• Pinterest Handle: https://in.pinterest.com/poonambachhav/

Related Posts

• Ragi Banana Chocolate Bundt Cake
  

                                

• Suji Tutti Frutti Cake

                                   

• Plum Bundt Cake
  

                                   

• Cocoa Coffee Mini Bundt Cake