EGGLESS mango mug cake in microwave is packed with one whole mango. It uses a clever technique in concentrating the mango flavor without additional steps. This moist, fluffy mango cake without oven is so so DELICIOUS!!!
Mango love continues…..
A mango cake that is packed with one whole mango!!!! It is not one of those light, mango flavored cakes.
If you are familiar around here then you are aware of my love affair with this golden summer fruit. It is nostalgia!!! Though mangoes are delicious as is, they are absolutely delicious made into Mango Kulfi, Baked Mangoes, Mango Cardamom Clafoutis or Mango filled Crepes.
Now, an easy mango cake without oven to add to the collection. It is
- Packed with one whole mango
- Moist
- Made in microwave
- Easy
- Quick
- Eggless
- Uses fresh mangoes
- Tastes incredible
Mug cakes have always been a huge hit in our home. They are so easy and perfect when you have a sugar craving. My favorite mug cake recipes include Nutella Brownie Mug Cake, Chocolate Chip Cookie Mug Cake, Chai Cake in a Mug , Mocha Mug Cake, Chocolate Chip Banana Mug Cake or this Black Forest Mug Cake
Microwave mango cake recipes usually include blending mango into a puree. But, I wanted a mango cake without oven that does not involve doing more dishes yet pack a WHOLE lot of mango flavor.
Borrowing the idea from my strawberry velvet cupcakes or mango kulfi, where the fruit is cooked first to evaporate most of the liquid, hence adding a concentrated flavor to the end product.
But, an easy mango cake in a mug should not involve additional steps and planning. So, we use a clever technique of cooking chopped mango first in the same mug to evaporate some of the moisture and then stirring the dry ingredients.
Eggless mango cake ingredients:
Mango
Coconut
All purpose flour
Sugar
Butter
Baking powder
Flavorings – Cardamom powder and saffron
How to make mango cake in microwave?
1.Cut mango into two halves around the seed. Using, a sharp knife, score each mango halve into small cubes (without cutting through the skin).
2.Using a spoon, scoop out the chopped mango into a measuring cup (do not pack). We will need slightly less than one cup.
3. Transfer chopped mango into a large microwave safe mug. Cook for 2 and 1/2 minutes, stirring once in between.
4.Stir in room temperature butter (the heat from mangoes will melt butter instantly). Let it cool down for about 30 seconds, while you get all the dry ingredients.
5. Add flour, sugar, coconut, baking powder, cardamom powder, salt and saffron.
6. Give a good stir.
7. Microwave for 2 minutes and 30 seconds (do not open the door in between). When cooking time is done, open door and let the cake cool for a touch before removing.
Enjoy eggless mango mug cake hot or warm!
Mug cakes are usually delicious enjoyed with vanilla ice cream or whipped cream. But, this cake absolutely delicious with pure mango goodness. Save the ice cream for another day:)
Tips and Tricks:
Mango – Select a ripe but firm mango. Over ripe mango will be difficult to cut into small pieces.
Scant cup – We need one cup, but slightly less. Make sure that you don’t pack while measuring.
Room temperature butter is recommended. Cold butter reduces the temperature of mangoes drastically and affects the texture in the finished product,
Sugar – Some mangoes tend to be more sweeter than others. Use the guide below :
2 tablespoons sugar for very sweet mango
2 and 1/2 tablespoons for moderately sweet mango
3 tablespoons for not very sweet mango
Saffron – Saffron gives a more deeper golden color and adds flavor to the eggless mango cake in microwave as well.
Coconut – DO NOT SKIP – Coconut and mango is a classic combo. The coconut adds a little texture and chewiness to this mango mug cake which makes it even more delicious. You can use sweetened / unsweetened shredded coconut or desiccated coconut. Fresh grated coconut does not work well.
Cardamom powder – Freshly ground cardamom powder is HIGHLY recommended. To make homemade cardamom powder, grind some whole green cardamoms in a dry grinder, until powdered fine. Use 1/2 teaspoon for the recipe and remaining cardamom powder can be frozen in a sealed ziplock and used in other recipes.
This is certainly more of an Indian mango cake recipe! Check out more creative Indian recipes.
More cardamom flavored sweet recipes:
Zucchini Cardamom Cupcakes with Lemon Glaze
Mango Mug Cake
EGGLESS mango mug cake in microwave is packed with fresh mangoes. It uses a clever technique in concentrating the mango flavor without additional steps. This moist, fluffy mango cake without oven is so so DELICIOUS!!!
Ingredients
- 1 scant cup finely chopped mango (ripe but slightly firm), about 1 medium to large, refer notes
- 2 tablespoons butter, room temperature (salted or unsalted)
Dry Ingredients
- 1/4 cup all purpose flour
- 2 to 3 tablespoons sugar, refer notes
- 2 tablespoons shredded coconut (sweetened), refer notes
- 1/2 teaspoon baking powder
- 1/2 teaspoon cardamom powder
- 1 healthy pinch salt (if using unsalted butter)
- 1 small pinch saffron (optional)
Instructions
- Chop mango into small cubes and measure slightly less than 1 cup (do not pack while measuring). Add into a LARGE microwave safe mug.
- Microwave for 2 minutes and 30 seconds stirring once in between.
- Remove from microwave and stir in room temperature butter, until butter is melted. Set aside for about 30 seconds (gather all dry ingredients in the mean time).
- Add all dry ingredients and stir well.
- Microwave for 2 minutes and 30 seconds for wider mug and 20-30 seconds longer for narrower mug (do not open microwave in between). Open the microwave door (do not remove the mug cake) and leave for about 30 seconds (This helps the mug cake not shrink too much).
- Remove and enjoy hot or warm!
Notes
Mango - Select a ripe but slightly firm mango (not over ripe ones). Refer video to cut mango into small cubes.
Scant cup - We need one cup, but slightly less. Make sure that you don't pack while measuring.
Room temperature butter is recommended. Cold butter reduces the temperature of mangoes drastically and affects the texture in the finished product.
Sugar - Some mangoes tend to be more sweeter than others. Use the guide below :
2 tablespoons sugar for very sweet mango
2 and 1/2 tablespoons for moderately sweet mango
3 tablespoons for not very sweet mango
Saffron - Saffron gives a more deeper golden color and adds flavor as well.
Coconut - DO NOT SKIP - Coconut and mango is a classic combo. The coconut adds a little texture and chewiness, which makes it more delicious.
I used sweetened shredded coconut. You can use unsweetened shredded coconut or desiccated coconut, but add a touch more sugar. Fresh grated coconut does not work well.
Cardamom powder - Freshly ground cardamom powder is HIGHLY recommended. To make homemade cardamom powder, grind some whole green cardamoms in a dry grinder, until powdered fine. Use 1/2 teaspoon for the recipe and remaining cardamom powder can be frozen in a sealed ziplock and used in other recipes.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 615Total Fat: 27gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 61mgSodium: 592mgCarbohydrates: 93gFiber: 5gSugar: 64gProtein: 5g
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