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Tasty Mango Milk Cake

A scrumptiously moist dessert that infuses ripe mangoes into a soft, fluffy cake, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup mango pulp Fresh or store-bought, ensure it's Halal-certified
  • 1 cup milk Use whole or any preferred type of milk
  • 1 cup sugar Granulated white sugar preferred
  • 1 cup all-purpose flour Sifted for fluffiness
  • 1/2 cup butter, melted Unsalted butter recommended
  • 2 pieces eggs At room temperature for smooth batter
  • 1 teaspoon baking powder Ensure it's fresh for best rise
  • 1/2 teaspoon vanilla extract Adds depth of flavor
  • Pinch salt Balances the sweetness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour an 8-inch round cake pan.
Mixing Ingredients
  1. In a large bowl, combine the melted butter, sugar, and eggs. Whisk until smooth and creamy.
  2. Gently fold in the mango pulp and milk into the wet mixture.
Combining Dry Ingredients
  1. In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
  2. Gradually mix the dry ingredients into the wet ingredients until just combined.
  3. Do not overmix!
Baking
  1. Pour the batter into the greased cake pan and smooth the top with a spatula.
  2. Bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
  3. Once baked, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Slice, serve, and enjoy!

Notes

Store in the refrigerator for up to five days or freeze for up to three months. Reheat gently in the microwave for 15-20 seconds or enjoy at room temperature.