INGREDIENTS
FOR MANGO CAKE:
1 cup whole wheat flour (Atta)
1/2 cup powdered sugar
1/4 cup oil
1/2 cup Mango Puree
1 tsp baking powder
1 tsp baking soda
1/2 tbsp vinegar
2 tbsp milk powder (optional)
3/4 milk
For Mango Sauce:
2-3 large mangoes
1 cup instant condensed milk
2 tbsp milk powder
3/4 cup warm water
1/4 cup whole milk
METHOD:
In a bowl, sift together flour, baking powder and baking soda. Set aside.
In a separate bowl, add mango puree, sugar and oil. Whisk well till all the ingredients are well incorporated.
Add sifted flour and baking soda and baking powder.
Add milk little by little mixing all the ingredients at the same time.
Once batter is ready to pop in oven, add 1/2 tbsp vinegar.
Mix well, pour the batter in lined baking tray.
Bake at 180 degree celsius for 30-35 or till skewer comes out to be clean.
Let cake cool down completely.
Transfer in serving bowl or using same baking tray, prick the cake all over to make holes for mango sauce to be absorbed.
For Mango Sauce:
Mix 2 tbsp milk water in warm water to get third type of milk.
In a blender jar, blend together instant homemade condensed milk, milk powder milk, whole milk and blend it to get mango sauce.
Pour this sauce (almost 1/2 cup), all over the cake and set in fridge for 3-4 hours or overnight.
Chill remaining sauce in the fridge.
Decorate the cake with whipping cream and garnish with pistachios.
Pour more mango sauce and top it with chopped mangoes.
Serve chilled!!
