This the season, of Mangoes. The king of fruit is loaded up there in carts in markets. And they should be there for some more time before we finally see them off for the next year. But till then, why not make the best use of them. Blend them in smoothies. Freeze them into ice creams, frozen yogurts or ice lollies. Or bake them into cakes! And if you still don’t get enough of inspiration, just eat them plain in a fruit salad. Trust me, they’ll never disappoint your sweet tooth. I have baked many mango recipes till date which includes mango cream cake, cupcakes and even layer cakes with lime curd. Recently, I made this light and airy mango Eton Mess too. Yeah! it was my twist on the classic British pudding, made with mangoes. And the week after that, I continued with my mango madness. And then I ended up baking this lovely mango yogurt cake, which I drizzled with a lemon glaze to finish. I mean look at the crumb, it’s amazingly perfect. The diced mango studded within the soft spongy yellow batter cakes are good enough to win anyone’s heart. I would really recommend you to bake this cake before mangoes disappear.
Mango Yogurt Cake
Mango Yogurt Cake
- 80 ml milk
- 300 ml yogurt
- 200 gm unsalted butter softened
- 280 gm caster sugar
- 2 tsp vanilla extract
- 4 eggs
- 400 gm all purpose flour
- 2 tsp baking powder
- 2 mangoes finely chopped
- 300 gm icing sugar sifted
- 80 ml lemon juice
- zest of one lemon finely grated
Preheat the oven to 160 degree C. Grease a 12 cup bundt or 22 cm round cake pan.
Combine the milk and yogurt and keep aside. Using a mixer, beat butter, sugar and vanilla together until butter is pale and fluffy. Add the eggs, one at a time, beating well after each addition.
Fold in the flour, alternating with milk and yogurt mixture. Fold in the chopped mangoes.
Spoon the batter into prepared cake pan and bake for 1 hour 15 minutes, or until a skewer inserted into the center of the cake comes out clean. Cover loosely with foil after one hour of baking, if the cake starts to brown too much.
Cool cake in the pan for 20 minutes and then invert on a wire rack to let cool completely.
For icing, beat all the ingredients together to make a smooth paste. Drizzle over cooled cake to serve.