general-healthy
Seasonal Mango Whole-Wheat Cake
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
⏱20 minsPrep Time
🔥40 minsCook Time
⏰60 minsTotal Time
👥8Serves
general-healthy
Peak mango season deserves a simple cake: ripe puree folded into a whole-wheat batter with a light condensed-milk richness. No eggs — just bright fruit flavour.
Ingredients
How to Make It
1
Sift flour, baking powder and soda. Grease a loaf or 7-inch tin.
2
Blend or mash mango; mix with butter/oil, condensed milk, sugar and vanilla.
3
Fold dry into wet until just combined. Bake at 180°C until a skewer is clean. Cool before slicing.
Nutrition per serving
240kcal
Protein5g
Carbohydrates34g
Fat10g
Fibre3g
* Approximate values per serving
Health Benefits
Fresh mango brings vitamin C and natural sweetness so added sugar stays low. Whole wheat adds fibre over maida-only cakes.
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Pro Tips
- →Use very ripe mangoes.
- →Don’t overmix or the crumb toughens.
- →Cool fully before frosting with light mango cream if desired.
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Variations
- 1Skip condensed milk; use plant milk + 2 tbsp oil.
- 2Add chopped mango chunks on top.
Frequently Asked Questions
Yes — reduce sugar; canned puree is often sweeter.
Overmixed batter or underripe mango puree that is watery — drain excess liquid.
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