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Cook-it-yourself: Mango mug cake

July 15, 2017

Why eat anything else but mangoes as long as the mango season is here because it will be gone soon! For this reason, we have yet another mango recipe that is easy enough for you to make by yourself and super yummy – like all our recipes are!

This is an eggless mug cake that is super soft but you need to be careful about a few things otherwise the cake can turn soggy. But if you don’t get it right once, you try it again as it is very easy to make and so delicious.

Ingredients

• 4 tablespoon flour

• 4 tablespoon sugar

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 3 tablespoon mango puree/pulp

• 1 tablespoon oil

• 4 tablespoon milk

• Few drops of vanilla essence

• 2 to 3 tablespoon chocolate chips or M&Ms or nuts

Photos by the writer
Photos by the writer

Method

You can make this cake directly in a microwave-safe bowl that you will cook it in or mix things in a bowl and then pour in the cup/bowl you want to cook it, like I did.

Add all the wet ingredients — the milk, oil, vanilla and mango pulp. Now one by one add the dry ingredients — sugar, baking powder, baking soda and flour. Instead of making a mango puree, I simply mashed the mangoes and it worked well.

Mix everything well until it becomes smooth. Add the chocolate chips or nuts at this point and mix, or on top of the batter so that they don’t sink to the bottom.

Microwave on high for two minutes. I stopped the microwave checked at 90 seconds, but it was a little wet so I cooked it for another 30 seconds.

Things to note: Do not over-bake, as cakes in the microwave tend to get rubbery when overcooked.

Do not add too much mango pulp. Add only three level tbsp of mango pulp. If you add too much, the cake will get soggy.

You can use any other fruit puree in place of mango.

Published in Dawn, Young World July 15th, 2017