This year the Mango mania has been amazing , as we were not expecting such a bountiful crop of mangoes and the prices weren't coming down either. Food blogging made it even more tempting to try out as many recipes as possible.
I had made just about every thing with mangoes and just when I thought I was bidding adieu to the royal
fruit wistfully, I received yet another last of the produce, courtesy my generous fruit vendor who gave it away at a throw away price and straight from the groves.
As always before I can even browse for umpteen no of recipes and badgered by my daughter for some delightful thick creamy shakes, I had to act swiftly and do something. I was fraught with disappointment,
as they were dwindling. Finally the thought of an eggless mango cake hit upon me and I set to work.
1 1/2 cups all purpose flour
2 tsp baking powder
1/3 cup milk
1/2 tsp salt
1 cup ripe mango puree
1/3 cup oil
2/3 cup granulated sugar
1 tsp vanilla
1. Preheat oven to 350F / 180C.
2. In a bowl, mix the flour, baking powder, salt well together. Sift and sieve the flour with dry ingredients.
3. Whisk the mango puree, oil, milk , sugar and vanilla well and add this to the flour mixture and fold .
Do not fold too much. Do not overmix.Just till well combined will do.
4. Transfer the cake batter to a a greased bundt pan and bake in the pre-heated oven until the cake is cooked and a skewer passed through will come clean.Approximately it took around 35 minutes. Oven timings will vary according to the type.
Unmould to cool on a rack and dust with icing sugar if you like or serve with some whipped cream and nuts.