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mango cake with jelly on top
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Mango Cake with Mango Jelly

Two layer tender moist cake with bright yellow jelly both bursting with mango flavor.
Course Dessert
Cuisine International
Prep Time 20 minutes
Cook Time 1 hour
Servings 6
Calories 724kcal

Ingredients

For Mango Cake :

  • 11/2 -2 cups All purpose flour (check note below)
  • 1 cup Mango pulp
  • 7 oz Condensed milk (1/2 of 14oz tin)
  • 1/3 - 1/2 cup Sugar
  • 1 stick Butter at room temp- 113.4 gms
  • 2 tbsp Whole milk (sometimes lil more too depending on how aged the flour is)
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda

For Mango Jelly:

  • 1 sachet Gelatin  (Prepare as per instructions but don’t pour too much water) Use agar agar for vegetarian option.
  • 1/3 - 1/2 cup Mango puree
  • 2 tbsp Sugar

Mango decoration :

  • 1/2 Mango Ripe but firm
  • 1 sprig Mint

Instructions

Mango cake :

  • Mix all the baking powder and baking soda to the flour sieve well so it mixes up.Cream the butter and sugar together to it add the mango pulp and condensed milk and mix well.
  • Mix the dry and wet ingredients prepared above and pour it into a greased cake tin.(do not keep the mixed batter for long as the soda’s chemical reaction will stop and cake won’t rise)
  • Preheat the oven to 350 º F bake for 35-40 minutes. Until the top is golden brown and a tooth pick  when inserted comes out clean.Allow the eggless mango cake to cool for 10 minutes then remove from tin and cool completely.

Mango Jelly

  • Mix the ingredients given above and refrigerate until jelly sets firmly. Use a container 1-2 inches smaller than the cake tin a dome shaped base glass bowl (borosil bowl)would be apt. Demould it by placing a smaller plate inside the bowl and give support with ur hand so the jelly falls cleanly onto the plate.Slightly nudge with the blunt end of the knife if its sticking to the bowl while demoulding.

Mango decoration:

  • Slice into thinnest possible slices do not separate. Spread the slices by sliding into an angle like a  snake shape roll from one end to other end without disturbing the formation. Carefully place flower on top of the jelly.Check this video to get an idea here
  • Arrange the cake on to a platter then carefully lift the jelly from plate and place onto the cake arrange the mango decoration on the jelly.
  • Serve the mango cake with mango jelly immediately. Stays good in the refrigerator for 3-4 days.

Notes

The mango pulp for cake part was lil watery so I have used more flour to balance, u may check consistency and add acoordingly.