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Mango Semolina Cake | Mango Sooji cake | Recipe of Mango & sooji cake | How to make easy mango semolina cake| Recipe of mango sooji cake
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Mango Semolina Cake | Mango Sooji cake is an easy, 5 Ingredients, vegan, eggless and a dairy free recipe. This is a great snack/tiffin/dessert option.
The cake is prepared using 2 main ingredients, first is Alphanso mango puree and the 2nd is semolina/sooji. It’s a fruity cake recipe that is a perfect as tea time snack.
If you are looking for easy and quick to make mango recipes, this one is certainly for keeps.
No fancy Ingredients to make Mango Semolina Cake | Mango Sooji cake
Mango semolina cake is one of the easiest and simple cakes i have ever made. It’s kind of mix everything together and put in the oven to bake, that simple.
Here are my other Mango recipes. Please have a look –
No bake Mango cheesecake, Mango Chinagrass Pudding, Mango melon smoothie,Mango Ladoo Recipe, Mango Dome cake and Mango chilli cold soup.
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Step by step instructions and pictorial presentation to make Mango Semolina Cake | Mango Sooji cake
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âś… 1 cup measure = 240 ml
Pre-heat the oven to 170 degrees C.
Mix sugar, salt and baking powder with sooji/semolina.
Here in this cake recipe, no baking soda is required, as when a recipe calls for baking soda, it usually calls for some type of acid like buttermilk, yogurt, lemon juice or vinegar.
Since we haven’t used any of this, we don’t need to add baking soda.
Next, add oil into this and mix well. Add the mango pulp and mix again. Keep it aside for 15 minutes. Semolina will soak up all the juices from mango pulp.
Once the batter is fluffed up, pour the batter in a greased pan and garnish with pistachios or any nuts of your choice. Pistachios lend a bright and beautiful colour to thia cake.
Place the baking tin in the oven and bake for 30-35 minutes. Keep an eye after 25 minutes, if it starts to brown quickly, lower the temperature a bit.
Do the toothpick test by inserting it in the center of the cake to see if properly baked. If it comes out clean then remove immediately on the wire rack to cool down.
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Allow the cake to cool down for a while and then cut it into slices and serve.
Notes
1.Use the best quality mango pulp preferably Alphanso. The final color of your cake also depends on quality of the pulp.
2. Ready made or canned pulp can be used.
3.Ensure that the mango pulp is thick.
4. If the batter is too runny, add a bit more semolina and let it soak well for at least 15 to 20 minutes.
Happy cooking
Regards ❤️
Lata
Recipe card
- 1 cup Measure = 240 ml
- 1 cup of fine variety of Semolina/Rava/Sooji
- 1 cup Mango pulp freshly squeezed
- ¼ cup oil/olive oil
- ¾ cup Sugar
- 1 teaspoon Baking powder
- A pinch of salt
- ¼ cup chopped pistachios for garnish
- Pre-heat the oven to 170 degrees C.
- Mix sugar, salt and baking powder with sooji/semolina.
- Here in this cake recipe, no baking soda is required as when a recipe calls for baking soda, it usually calls for some type of acid like buttermilk, yogurt, lemon juice or vinegar.
- Since we haven't used any of this, we don't need to add baking soda.
- Next, add oil into this and mix well. Add the mango pulp and mix again. Keep it aside for 15 minutes. Semolina will soak up all the juices from mango pulp.
- Once the batter is fluffed up, pour the batter in a greased pan and garnish with pistachios or any nuts of your choice. Pistachios lend a bright and beautiful colour to thia cake.
- Place the baking tin in the oven and bake for 30-35 minutes. Keep an eye after 25 minutes, if it starts to brown quickly, lower the temperature a bit.
- Do the toothpick test by inserting it in the center of the cake to see if properly baked. If it comes out clean then remove immediately on the wire rack to cool down.
- Allow the cake to cool down for a while and then cut it into slices and serve.
2. Ready made or canned pulp can be used.
3.Ensure that the mango pulp is thick.
4. If the batter is too runny, add a bit more semolina and let it soak well for at least 15 to 20 minutes.
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Recipe courtesy :Â Here
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Wow so good. This recipe looks like the best mango recipe ever. I would love to try this eggless bake as soon as I find some mangoes here.
Thank you Seema. It’s really an easy peasy bake, please do try.
Looks delicious. You have got a lovely color here. Will have to wait for the next season to bake this cake.
Thank you Archana.
Such an easy to make mango cake. Looks so moist and soft. AND the color looks amazing. Thank you for sharing this delicious recipe.
Indeed it’s a very easy cake using mangoes.
Please do try this. Thank you for writing in.
Mango Semolina Cake looks so beautiful and tempting too.Love the bright yellow colour. I often make orange semolina cake but haven’t tried one with mango. And this year FB is flooded with mango semolina cakes. Must try it as soon as our mango season begins.
You are right Mayuri mango cake is trending now. Please do give it a try. Thank you for writing in.
I loved this recipe of yours. It sounds so delicious and made with only basic ingredients which are easily available in every kitchen. I will try it for sure.
Thank you Vandana. Glad to know that you liked it.
I make semolina cake but never made with mango. I must make this, looks good.
It’s worth trying Jayashree. Thank you for stopping by.
This is such a perfect recipe for the reason. I love making this Mango semolina cake especially because of the ease of canned mango pulp. Love the beautiful color and texture of the cake.
This cake is a must at our place when mango season arrives Sandhya. indeed it’s a wonderful bake.
Thank you for writing in.
This is such a scrumptious and moist cake….Mango flavour is making me drool…Love the vibrant colour and texture of the cake!!
Mango semolina cake is my absolute favorite and I make sure to make it a few times whenever mangoes are in season. Looks so yummy
Thank you Sapana.
Simply love this Lata !! Mango cake that too using semolina looks so beautiful and you have much perfectly baked this.
In summer, mango based cakes are a must for a mango lover like me ;P
Thank you Sasmita for your kind words.
Love mango anything and this semolina mango cake that too vegan is an absolute favourite of mine, mum used to bring for me and my friends whilst I was at UNI.
Same here mango is my favorite too. Thank you for stopping by.
Ohh yumm, cake looks absolutely delish!!! We love mangoes in all form! With mangoes in season, this cake is a must!! Totally tempting!!
Thank you Priya. Indeed mangoes and this cake go hand in hand
This is the one recipe made with mangoes, which I think, must not skip in any mango season. Such an easy, simple recipe with basic ingredients it is. Thank you for sharing it
You are absolutely right Shailender. A must for mango season.
Thank you for writing in.
Thank you very much for the simple but sure shot recipe of mango suji cake.it came out quite good.forgot one suggestion to check after 25 min to reduce heat.so it was a little overdone at the base.
Glad to hear from you Manjula. Yes with cakes you need to be watchful as every oven is different. No issues, try one more time and it will be perfect.
Thank you for your wonderful feedback.
Hi I Tried it but turned out quite pasty— can you tell me why?
Is it because of fresh mango pulp??
Hoping for a reply. Will try again thou soon!!
Hello Maria. No, that could not be the reason as even I have used fresh mango pulp. Did you follow the recipe to the T?
Please follow the instructions as mentioned in the recipe. I am sure when you try next time it will turn good.
Thank you for writing in.
Hi, can i use this recipe for layered cake too? I mean with cream.. or i have to make some changes?
Hi Anamika. I wouldn’t suggest that as this cake is made of semolina. It might not hold the layers and moreover I haven’t tried that ever.
You may go ahead of you have decided.
Thank you for writing in.
Hi, I absolutely loved thus easy and yummy recipe. Can you please advice if honey can be replaced with sugar in this?
Hey Nej, you can replace sugar with honey.
Thank you for writing in.
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Hi. This recipe looks really easy and yummy. Can sugar be replaced with jaggery? If so what should be the quantity for jaggery?
Thanks in advance.
Hi Prachi. This is an absolute easy recipe worth a try. Are you planning to bake with jaggery powder? Yes, you may with equal or little less amount of sugar. Always taste the batter and then adjust accordingly.
But the colour of final bake may change as jaggery imparts a brown hue.