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!!!

Course Dessert

Cuisine Indian

Keyword desserts, eggless mango cake, Indian desserts, Indian mango cake, mango cake in microwave, mango cake without oven, microwave mango cake

Prep Time 4

Cook Time 5

Total Time 9

Servings Serving

Calories 615kcal

Author Maria Doss

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

¼ cup all purpose flour
2 to 3 tablespoons sugar refer notes
2 tablespoons shredded coconut sweetened, refer notes
½ teaspoon baking powder
½ 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).

Video

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 ½ 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 ½ teaspoon for the recipe and remaining cardamom powder can be frozen in a sealed ziplock and used in other recipes.

Nutrition