Mangoes are the king of fruits, it’s a seasonal summer fruit. Parents sent me a box of homegrown mangoes and I thought of preparing as many dishes as I can with this lovely sindoori organic mangoes.

Mangoes are low in calories, high in nutrients particularly Vitamin C. Its high in immunity, improves digestion, supports heart health, boosts immunity and improves eye, hair and skin health.


  • Egg whites 2
  • Egg yolk 1
  • Sugar 3 tbsp
  • Salt one pinch
  • Butter 3 tbsp
  • Maida 1 /2 cup
  • Mango puree 1/4 cup
  • Baking soda 1 /2 tsp
  • Baking powder 3/4 tsp


  • Mango 1
  • Whipping cream 1 cup


Sieve thrice baking soda, a pinch of salt, baking powder and maida. Keep aside.

Separate the egg yolks from whites and keep the yolks and whites in separate bowls. Beat the egg  whites till they are stiff, beat the yolks also.

Powder sugar and beat nicely with the butter. Add egg whites little at a time and beat it nicely till it becomes fluffy. Mix the egg yolk. Beat it well.

Preheat the oven for 10 minutes.

Blend sugar, cinnamon powder and cardamom to a fine powder.

Add the mango puree and mix well.

Add little flour at a time and fold gently using a wooden ladle. 

Grease the tray with butter, add 1/4 tsp flour and spread it all over the tray or line the baking tray with parchment paper. Pour the batter into the tray. Tap the greased tray and bake in a  preheated oven at 180 deg c for 30 minutes.

Check with a tooth pick or knife, if it comes out clean the cake is done otherwise bake for some more time.

Take it out from the oven and let it cool in a wire rack.

Whip the cream till it achieves stiff peak , fill it in piping bag.

Remove the mango skin. Place the mango and cut side down and slice it diagonal into thin uniform slices.

Cover the top of cake with the whipping cream.

From the sides start placing each mango slice and come to the centre.

On the sides can make some decorations with the whipped cream. If you want u can cover the whole cake and sides with whipping cream too.


  • Beat  Butter and sugar for at least 5 – 10 minutes. Starting on low speed then gradually increasing speed.
  • Sieve baking powder and maida/all purpose flour three times.
  • Large metal spoons are used to fold eggs into batter so that eggs do not deflate.
  • Preheat 10 minutes before you place the batter.
  • To test whether the cake has cooked or not just insert a knife, if it comes out clean that means cake is cooked.
  • While folding the flour work quickly but gently.

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