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Mango-Pista Eggless Cake

Summers are incomplete without mangoes - its by far the most beloved fruit and everyone waits for its season to come. It is said there are almost 1500+ varieties of Mango in India itself ...WOW! **Mindblown**

Here we got fresh and heavenly sweet batches of Alphonso throughout the season and we are almost nearing to its end. So this year, I took the chance of experimenting the fruit in different recipes - from cookies to icecream to this cake. IMHO, the cake turned out to be most popular in my family.

This cake (like all my recipes) is eggless, made with no refined flour and no artificial mango flavoring essence. So wthout further delay, lets jump into the recipe.



This cake has two parts - (a) the base cake (b) mango drip layer on top. Here I have used the Bundt cake mould, but you can use any baking pan mould for this cake - the results will still be amazing:

PREP TIME: 20 mins COOK TIME: 50 mins TOTAL TIME : 1hr 10mins


(a) Base Cake:

  • Wholewheat flour (Atta) - 180gm (1+1/4 cup)

  • Butter - 100gm (1/2 cup)

  • Sugar - 3-4 TBSP

  • Baking powder - 1 tsp

  • Baking soda - 1/2 tsp

  • Mango purée - 200gm (roughly 2 mangoes)

  • Condensed milk - 100gm

  • Cardamom powder - 1 tsp

  • Desiccated coconut - 20gm (1/3 cup)

(b) Mango Drip Layer:

  • Mango purée - 100gm

  • Condensed milk - 50gm

  • Pistachios - 10 gm (10-15 pista kernels)


(a) Base Cake