Mango Mug Cake

This microwave mango mug cake is moist, fluffy, and egg-free. I start by microwaving the chopped mango, which intensifies the flavor and makes it irresistibly delicious!

Course Dessert

Cuisine Indian

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

Prep Time 4

Cook Time 5

Total Time 9

Servings Serving

Calories 476kcal

Author Maria Doss

Ingredients

½ cup chopped mango slightly heaped (about 1 medium mango)
2 tablespoons butter at room temperature
¼ cup all purpose flour
2 tablespoons sugar
2 tablespoons shredded coconut sweetened or unsweetened
½ teaspoon baking powder
½ teaspoon cardamom powder
1 pinch salt

Instructions

Chop the mango into roughly ½-inch cubes and measure out a slightly heaped ½ cup. Add the mango to a microwave-safe mug.
Microwave for 2 minutes. Carefully remove the mug and stir in the butter, mixing gently until fully melted. Let it sit for about 30 seconds to cool slightly — perfect time to gather the rest of your ingredients.
👉 If using cold butter, chop it into small chunks first so it melts more easily.
Add all remaining ingredients and stir well until thoroughly combined.
Microwave for 2 minutes and 30 seconds if using a wider mug, and add 20–30 seconds for a narrower one.
👉 Once done, open the microwave door but leave the mug cake inside for about 30 seconds—this helps prevent it from shrinking too much.
Enjoy hot with vanilla ice cream or whipped cream!

Video

Notes

Mango - Use a ripe but firm mango. Overripe ones are hard to dice and can turn mushy, making the cake overly moist and less fluffy.

Salted vs. Unsalted Butter - If using salted butter, skip the added salt.

Room Temperature Butter - Room-temp butter melts quickly when mixed with warm mango. If using cold butter, cut it into small cubes for easier melting.

No coconut? Use 2 tablespoon finely chopped sliced almonds or raw cashews, plus an extra ½ tablespoon sugar.

Nutrition