With the mango season in full swing, it’s the perfect time to go to your kitchens and whip up a mango dessert. Bursting with mango flavour, this mango mug cake is soft, delicious and super simple to put together. I love mangoes in all forms truly! And when paired in my desserts its like the perfect combination of two things very dear to me. Ready in just 5 mins, this eggless mango mug cake might become your go to mug cake this summer. Let’s get to the ingredients.
INGREDIENTS NEEDED FOR MANGO MUG CAKE
I love safeda and kesar mangoes and use both of them in my desserts. Kesar is so sweet and gives a beautiful to my desserts whereas safeda is sweet and tangy and gives a perfect balance in a rather sweet dessert. In this mango mug cake recipe, I have used one regular sized kesar and took out it’s pulp and pureed it.
To make this mug cake super moist and soft, I have added three tablespoons of room temperature milk. Make sure you do not add very hot or very cold milk in this recipe.
A regular flavourless oil is your best bet while baking. Any other oil usually leaves an after taste which you do not want in your dessert. I have used olive oil with chocolate in a chocolate cake recipe and it didn’t leave any after taste so if you would want to give it try, you sure can in this recipe of mango mug cake.
Using the best kind of vanilla has always made all the difference in any dessert. Please avoid using vanilla essence as it is not real but synthetic and chemically made vanilla flavour. Make sure you use good quality vanilla extract or bean for this mango mug cake. I recommend this one. To know more about vanilla and which vanilla to use for your desserts, you can check out my article Vanilla 101.
I usually prefer castor sugar in all my recipe until mentioned otherwise. Castor sugar melts evenly unlike granulated sugar. If you don’t have castor sugar in hand, feel free to substitute it with powdered sugar in this mango mug cake.
ALL PURPOSE FLOUR
I have used regular maida in this mango mug cake. Feel free to swap it for whole wheat flour or oat flour. Make sure you increase the quantity of milk in that case as these flour absorb more liquid in a recipe.
BAKING POWDER AND BAKING SODA
I have used both baking powder and soda in this mango mug cake. Baking soda will react with the mango puree and baking powder would react to the milk in this recipe.
To top my mango mug cake, I have used some freshly whipped cream. The brands that I trust for heavy or whipping cream are Tropolite and Rich. These are soy based, non-dairy heavy cream and are a permanent part of my kitchen.
For that kick of fresh mango flavour, I have used some freshly cut mango cubes along with some whipped cream on top. If you do not have whipped cream no worries, vanilla ice cream would taste yum too.
PROCESS TO MAKE MANGO MUG CAKE
The procedure to make this mango mug cake is fairly simple. All you need to do is combine wet and dry ingredients in a microwave safe mug and microwave it for 2 minutes at regular setting. Start by chopping a mango for mango puree. Add this to your mug along with milk, oil and vanilla. Give it a good mix. Next goes in our castor sugar, along with maida and both baking powder and baking soda. Mix until everything is well combined. Microwave this for 2 minutes and voila! Your mango mug cake is ready.
TIP AND TRICKS TO MAKE MANGO MUG CAKE
- Make sure you take a sweet mango for this recipe and not a tangy one.
- Do not leave chunks in the mango puree. Make sure you finely puree it.
- Always use room temperature milk until mentioned otherwise.
- Make sure your wet ingredients are well combined before adding the dry ingredients.
- Make sure your dry ingredients are either sifted before or doesn’t have a lot of lumps.
- Do not use a very old baking soda. Make sure it’s fresh and not expired.
- Mix the batter really well.
- Let it cool for a few minutes before digging in.
And if you try this recipe and like it, do try other mug cake recipes from the blog. I am sure you are going to love them too!
OTHER MUG CAKE RECIPES ON THE BLOG
- ¼ cup mango puree
- 3 tbsp milk
- 2 tbsp oil
- ¼ tsp vanilla
- ¼ cup castor sugar
- ¼ cup maida
- ½ tsp baking powder
- ⅛ tsp baking soda
- whipped cream and mango chunks to top
- Start by chopping a mango for mango puree.
- Add it to your mug along with milk, oil and vanilla.
- Give this all a good mix.
- Add castor sugar, maida along with both baking powder and baking soda.
- Make sure everything is well combined.
- Microwave it for 2 minutes at regular setting.
- Top with whipped cream and fresh mangoes and enjoy!
If you like my eggless mango mug cake recipe and happen to make it in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!