Ingredients:

• 1 cup – all-purpose flour
• 1 tsp – baking powder
• 1/2 tsp – baking soda
• 1 tsp – Cardamom powder
• 1/2 cup – condensed Milk
• 1.5 cups – Mango puree
• 1/4 cup – Butter
• 1 tsp – vanilla essence
• 40 ml – Milk
• Mango Frosting:
• 1 cup – heavy whipping Cream
• 1/3 cup – Sugar
• 3/4 cup – Mango

Method:

1. Sift together the wheat flour, milk powder, baking powder, and baking soda.
2. In a vessel mix condensed milk, mango puree, butter, vanilla essence and beat together until well-mixed
3. Add the wet ingredients to the dry ingredients and mix with a whisk just until you have a smooth batter. If the consistency is too thick then add milk. Do not over mix or over beat.
4. Grease an 8 inch cake pan and now pour the batter and bake at 180 degrees centigrade for about 20 minutes or until a toothpick inserted in the centre comes out clean.
5. Mango Frosting:
6. Beat whipping cream on medium speed for about five minutes, until soft peaks form and add sugar.
7. Cut up your mango, being sure to remove all skin.
8. Then, use a food processor or blender to turn your mango into a pulp.
9. Add the mango to the whipped cream. Be sure to keep refrigerated.
10. Frost the cake after they completely cooled. Before storing, be sure cake is completely cool; they will become sticky if covered while warm. Covered, 2 to 4 hours and then frost.
11. Place cake rounded side down, on cake plate, spread about 1/2 cup of frosting to within 1/4 inch of edge.
12. Coat side with very thin layer of frosting to sealing crumbs.
13. Swirl more frosting on side, forming a 1/4-inch ridge above top of cake.
14. Spread remaining frosting over top of cake, just meeting the built-up ridge around side. Make attractive swirls or leave the top smooth for decorations or serve as desire.
15. Recipe courtesy: Jaisruchi

Recipe courtesy of Jaishree S