Mangoes are almost gone from all the markets. I had about a cup of Mango puree from an earlier lot and saw this recipe from Chandrima's blog. I instantly decided to make it. The reason of course was that it has basic ingredients that I could use directly from my pantry. No eggs that need to be got to room temperature, no unsalted butter to get from the store and no other fancy ingredient or device needed.
When I looked at her picture, I loved the way she made mini bundts. So I instantly pulled out my bundt pan to make the cakes. However, you can make cupcakes or even a big cake from the same recipe and cut to pieces. Though the cakes taste great just as they are, adding a mango topping or serving with a side of mango or vanilla ice cream would be a perfect dessert.
With just a few pantry essential ingredients and under 60 minutes, you can have almost half a dozen bundt cakes. And yes, it is made using just one bowl. The method does not require anything more than a bowl to mix, a spatula to stir and a pan to bake! It is as simple as mix-bake-devour! I loved the recipe and the result and I am sure so will you. I added some almond pieces that I had lying around. You can do that or add any nuts of your choice. The cake will of course taste great even without the nuts. Cardamom however is highly recommended in the cake. It gives the bundts a great aroma and flavor. Lovely combination of mango and cardamom! Perfect way to end the mango season with a taste that will linger till mangoes are here again 🙂
Ingredients
All purpose flour/ maida 1 cup
Cardamom seeds 1 tsp
Almonds 6-7
Vegetable Oil ¼ cup
Brown Sugar Powdered ½ cup
Mango Pulp ¾ cup
Baking Powder 1 tsp
Baking Soda ½ tsp
Milk ½ cup
Salt a pinch
Method
Preheat oven to 350 F/ 180 C. Grease bundt pan with nonstick spray or oil. If using a round pan, place parchment paper. Alternatively, use a cupcake pan and place liners in the cavities.
In a mixing bowl sift flour, salt, sugar, salt and cardamom powder. Mix well and add almond powdered or slivered. Then, add the oil, mango pulp and milk. Mix well but do not over mix.
Divide the mixture among the bundt cavities or cupcake liners. Make sure you only fill ¾ of the capacity. I used a medium size bundt pan and could make six from the batter.
Bake the cakes for 20-25 minutes, till a toothpick inserted in the centre comes out clean. Mine took 22 minutes to bake. Remove from oven and cool completely on a wire rack. Though the cakes will be good for a couple of days, we finished them all in about 24 hours! Refrigerate the cakes to keep them going for a few days.
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