Eggless Mango Pound Cake with a Spiced Mango Glaze
Mangoes are my favorite fruit so I love making all different kinds of desserts using them. This is one of the easiest pound cake recipes that is has a delicious mango flavor. This recipe was one of the first mango desserts I ever developed when I was about 15 years old and have been making it ever since. The cake is very soft and has a great texture. It pairs so well with a spices mango glaze but also so good on its own. Since you can make this dessert using store-bought puree as well, this can satisfy your mango cravings year-round. This mango cake can be made Vegan- check notes. If you love mangoes, you’ll definitely love this!
Happy Baking!
Servings: 1-8 inch loaf cake
Prep Time: 20-30 mins
Cooking Time: 30 mins
Cooling Time: 2 hours
Total Time: 3 hours
Ingredients:
Cake:
1.5 cups/170g flour- all-purpose or whole wheat
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
114gm/1 stick cold butter in pieces
3/4 cup or 200 g condensed milk
1 cup/210g alphanso mango purée; check notes
2 tbsp sugar as needed; if using store-bought puree you probably don’t need sugar
1 tsp vanilla
1/2 tsp cardamom powder
1/2 tsp cinnamon powder
Glaze:
1/2 cup confectioners sugar
2-3 Tbsp Mango purée
1-2 tbsp water as needed
1/2 tsp cardamom
1/2 tsp saffron powder optional
Directions:
Preheat oven to 350F. Grease a baking dish with butter/neutral oil.
In a bowl add condensed milk and butter. Melt it together either in a microwave or double boiler. If using microwave heat in 30 seconds intervals, stirring in between.
Add mango puree, spices, sugar, and mix.
Add flour, baking soda, baking powder, salt, and mix till no lumps. Do not overmix, just mix till no lumps.
Pour in a prepared pan and bake at 350F for 25-35 mins. Check with a toothpick, if it comes out clean it is done.
Let it cool.
While the cake is baking, prepare the glaze. Whisk together confectioners sugar, mango puree, spices, and water till it is combined.
Pour on the cooled cake and serve. Tastes amazing with whipped cream.
Notes/Tips:
Use fresh alphonso mango to make puree or use store-bought Alphonso mango puree. It is available in most Indian stores.
Do not heat up the condensed milk in the microwave for too long without whisking in between as it can cook further and brown.
This stores well in an airtight container for a week in the fridge. Ideally, wrap in cling wrap so it does not dry out.
If the cake top starts to brown too much in the oven, cover with foil.
If you do not have saffron powder- add saffron strands to a mortar with 1/2 tsp sugar and using a pestle grind it to a fine powder, it will be slightly pink. Make sure there is no liquid in it.
Vegan- Use vegan condensed milk. Instead of butter use vegan butter (not nut butter) or if not available use a neutral oil.
