3 Mango Recipes to try this Mango Season

1. Eggless mango cake

Ingredients :

  • 2 cups mango puree ( I used 3 medium sized ripe Safeda mangoes)
  • 2 cups flour/maida
  • 1.5 cups sugar
  • 1/2 cup butter (melted)
  • 1/4 cup milk
  • 2 teaspoons baking powder

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  • 1/2 teaspoon baking soda
  • pinch of salt
  • 2 teaspoons oil ( for greasing, adjust)
  • slivered pistachios/pecans/almonds

Note : Before starting the following preparation, preheat the oven for 10 minutes at 160 degrees C. Also grease the baking pan/pans with oil.

Method :

  1. In a mixer, puree the mango pulp, sugar and milk to a smooth consistency.
  2. In a wide vessel/bowl, mix flour, salt, baking powder, baking soda using a fork or wire whisk.
  3. Melt the butter in a pan and allow it to cool a bit.
  4. Add the pureed mango-sugar mixture and butter to the flour mixture and whisk well using a ballon whisk so that there are no lumps.
    Note : The consistency of the batter is semi- thick. When you drop the batter, it should flow smoothly and will form ribbons.
  5. Transfer the batter to the greased baking tins.
    Chef tip: Fill only upto 1/2 of the cake tin/vessel.
  6. You can sprinkle pistachios or dry fruits of your choice ( optional) and bake the cake in the middle rack of the oven at 160 degrees for 20-25 minutes.
    Chef tip : After 10 minutes , check if the top layer is browning. If so, cover with a foil and continue baking.
  7. After 20 minutes, check whether the cake is fully cooked by inserting a toothpick in the centre of the cake. If it comes out clean, your cake is done. Else, continue baking and check every 5 minutes.
  8. Once done, remove the cake pan from the oven and allow it to cool for 5-7 minutes in the pan itself.
  9. Then slowly run a blunt knife on the sides of the pan.
  10. Invert the pan on a cooling rack and dismantle the cake from the pan.
  11. Cool for another 10 minutes.
  12. During this time you can garnish the cake with pistachios/ cut fruits/ whipped cream etc.,

2. Mango Barfi


  • 1 cup fresh Mango pulp Alphonsos variety is recommended
  • 1.5 cups Paneer crumbled
  • 1.5 cups Sugar
  • 1 cup non fat milk powder
  • ¼ cup milk or water
  • A pinch of saffron optional
  • 1 tsp butter/ghee to grease the tray
  • 2 tsp pistachios to garnish
  • sliver leaf to garnish optional
    1. Take milk powder in a bowl and add milk/water.
    2. Stir it with a whisk to combine and set aside.
    3. Puree the mango pulp in a blender.
    4. Place a non stick pan over the medium flame.
    5. Add the puree to the pan and cook for about five minutes.
    6. Now add crumbled paneer.
    7. Combine the paneer with the mango puree and add sugar.
    8. Stir again and cook for 2-3 minutes on a medium low flame.
    9. Soak a pinch of saffron to the two tablespoon of hot milk.
    10. Stir it to mix. Set aside to get it dissolve.
    11. Now add the milk powder mixture to the cooking puree mixture.
    12. Stir to combine and add the saffron milk.
    13. Cook the mixture on low flame with continuous stirring until it forms a thick fudge consistency.


  1. It took me around 10 minutes to achieve right consistency.
  2. Prepare a tray by greasing ghee or butter on the surface.
  3. Now add the mixture to the prepared tray and flatten it.
  4. I used spoon to flatten the mixture.Don’t forget to grease the spoon as well so that mixture doesn’t stick to the spoon.
  5. Allow it to cool completely till set. Garnish the top with pistachios and silver or golden leaves . Cut the barfi into desired shape.
  6. I have also made peda out of this same mixture. Enjoy !!

3. Mango coconut pudding


Coconut Pudding

  • 1 cup coconut milk
  • 3 tbsp cornstarch
  • 3 tbsp water for cornstarch slurry
  • 2 1/2 tbsp condensed milk
  • A pinch of salt

Read : Refreshing Mocktail Recipes To Enjoy This Summer

Mango Pudding

  • 1 cup frozen mangoes
  • 1 cup water
  • 1 tbsp lemon juice
  • 3 tbsp granulated sugar
  • 3 tbsp cornstarch
  • 3 tbsp water for cornstarch slurry
  • A pinch of salt


  1. To make coconut pudding, combine coconut milk, condensed milk, and salt in a saucepan. Heat over medium heat. In a small bowl, combine cornstarch and water, and slowly add to the coconut milk mixture. Stir constantly using a whisk until thick. Remove from heat and transfer to a glass cup or container of your choice.
  2. To make mango pudding, combine frozen mangoes and water in a blender and mix until liquid. Transfer to a saucepan, and add sugar and salt. Heat over medium heat. In a small bowl, combine the cornstarch and water and add mixture slowly into saucepan. Stir mango mixture constantly until thick. Remove from heat, and gently add pudding on top of the coconut pudding layer.
  3. Let the pudding cups chill at room temperature for 5 minutes, then refrigerate for at least one hour before serving.

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Surabhi Mahadevan

Words cannot describe my love for beauty, cats and water

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