Table of Contents
Mango Pound Cake 1/4 Cup Coconut milk (use full fat milk, or if can’t find, use heavy cream) 1.5 Cup All-Purpose Flour 2-3 Mango (or 3/4 cup Kesar Mango pulp. If using fresh mangoes, only use non-fibrous alfanso/kesar mangoes) 3/4 Cup Sugar 1/4 tsp Salt 2 tbsp Canola Oil 1 tsp Coconut Extract (if can’t find, use vanilla extract)
This Mango pulp cake feels just like chiffon and is light & bouncy. This recipe can be used as a cake sponge for your fancy Birthday cakes or simply served with a cup of tea What is a chiffon cake? What is a chiffon cake? A chiffon cake is a very light and airy cake that is made using oil instead of butter in the batter.
2-3 Mango (or 3/4 cup Kesar Mango pulp. If using fresh mangoes, only use non-fibrous alfanso/kesar mangoes) 1. Pre-Prep – Preheat oven to 325 degree F. Prepare a 7 inch round pan (or square pan) with butter and flour.
Pour batter into the prepared baking dish. Bake in the preheated oven for 15 minutes. Gently press almonds into batter. Continue baking until a toothpick inserted in the middle comes out clean, about 20 minutes. The canned sweetened mango pulp is often called Kesar mango pulp.
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