Description
An exotic and delightful twist on a classic dessert, this cake combines the creamy richness of three types of milk with the vibrant flavor of mango.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 1 cup mango puree
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup heavy cream
- 1/2 cup yogurt
- 1/4 cup powdered sugar
- Fresh mango for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pan to prevent sticking.
- Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Mix thoroughly.
- Add the softened butter, eggs, and milk into the dry ingredients. Beat until everything is smooth and well combined.
- Pour the batter into your prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- Whisk together the mango puree, sweetened condensed milk, and evaporated milk in a separate bowl.
- Poke holes all over the top of the cooled cake using a skewer. Pour the mango milk mixture over the cake, letting it soak in. Refrigerate for at least 2 hours.
- Beat together heavy cream, yogurt, and powdered sugar until soft peaks form for the whipped cream topping.
- Spread the whipped cream over the cake and garnish with fresh mango slices.
- Slice, serve, and enjoy the flavors of this tropical delight!
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. For freezing, wrap individual slices tightly in plastic wrap.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg