22 April 2013


Eating mangoes is a great pleasure to me... I'm a very very big lover of the yellow dirty fellow... It has a awesome color and flavor some are orange color and some are yellow... In Singapore i don't find Alphonso mangoes... All I find here is banganapalli or Thai mangoes but they are not that sweet and they are light sour 
So I don’t buy them often I have seen my friends using canned Alphonso mangoes but for no reason I  usually Don't prefer canned foods ... Recently  We had a short trip to Thailand... And for my surprise they had very tasteful mangoes, they were so sweet and the resort we stayed offered everyday shopping of fruits for free... Then what else, is needed all the four days had  at least 2 mangoes a day... And i got some kg for home also... The spree of mango starts and have list of to do items in my space reserved for mangoes. So stay tuned for more interesting recipes on mangoes...


Whole wheat flour - 12 tbs
Baking powder - 3/4 tsp
Cardamom powder - 1/3 tsp
Chopped Macadamia nuts - 1/3 cup
Extra fine sugar - 3 tbs
Mango puree - 10 tbs
Sunflower oil - 2&1/2 tbs
Salt - 1/8 tsp
Vanilla extract - 1/3 tsp


Scoop the flesh from 2 small mangoes and grind them to a smooth paste and set a side.

Then add in all the dry ingredients except cardamom powder and sieve them at least twice so that they are incorporated well  then finally add in cardamom powder and mix well.

Then add in all the wet ingredients and whisk well till the sugar is dissolved well and all the ingredients are mixed well.

Then make a dent in the dry ingredients add in all the wet mixture and mix well,like cut and fold do it gently,then add in chopped macadamia nuts and mix well.

Dust the round pan with little oil and flour,and line the sides and bottom with parchment paper and preheat oven to 175°C,then add in the cake mixture to the round pan and bake for 40 mins or the tooth pic inserted comes out clean.

Serve a slice of warm mango cake with a hot glass of tea and enjoy!


My mango was so sweet so i reduced the amount of sugar,so adjust the sugar according to the sweetness to mango.

You can replace cardamom powder with dry ginger powder and replace macadamia nuts with any nuts available or you can skip nuts also i always love cake with nuts so i add in.

Don't add in equal amount of puree and flour this makes the cake thick so add less amount of puree to flour.

Keep Smiling!:)



  1. Loved the smooth texture and the addition of macadamia nuts.Nice clicks too.

  2. I'm always looking for eggless recipes for those unfortunate times that I run out. This looks too good!

  3. Awesome... Thanks for such an amazing recipe Revathi :-)

  4. Lovely and delicious cake, beautiful clicks. Iam virtually eating your cake...
    Thank you for sharing.

  5. Stunning cake. Adore the outcome and how the mango and the nuts came together perfectly.

  6. The texture of this looks so wonderfully dense! I love that it's mango-infused.

  7. Some of the most unique, easy to cook and eye drooling recipes seen on a food blog after a long time!

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  8. The cake looks good. And I am from the land of Banganpalli and I can tell you that you perhaps had a bad lot. Those mangoes are delicious.

    1. Radha sorry for the wrong verdict...u may be right the banganpalli mangoes which i tasted in Singapore was not that sweet... And thanks for joining in

  9. Thank you for stopping by Dishing...you have a wonderful space and very happy to follow you

  10. Yummy cake.. Well explained and awesome clicks..

  11. Looks absolutely delicious, perfect little dessert...thanks for sharing the recipe with us.

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    Please feel free to check it out. :)

  12. Looks delicious, have never tried mangoes with nuts..

    1. Try them out...u will fall in love with the combo of nuts

  13. nice post and lovely clicks as well. Do drop by my new blog - pick quicks when u get the time...glad if u wud be a follower there as well.

  14. looks awesome ! You have a great blog..Glad to follow u !


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