1teaspoonGreen cardamom seeds powderSee notes for variations
⅓cupUnsalted Buttermelted and cooled
14 oz can or 1 ¼cupssweetened condensed milk
For Mango sauce:
½cupMango pulp canned
1tablespoonPowdered sugar (Confectioner’s sugar or icing sugar)
1 ½ to 2tablespoonsHeavy whipping creamadjust the amount to make the sauce runny consistency
Prep: Preheat the oven 350°F or 180°C for at least 10 minutes. Melt the butter and let cool to room temperature. Grease the 9 inch round cake pan with butter or spray with oil. Keep it aside.
Mix wet ingredients: Take melted butter, mango pulp, and condensed milk in a large bowl. Whisk till everything is incorporated well.
Sift dry ingredients: Sift dry ingredients directly over the wet ingredient mixture. Keep the sieve over the bowl, add all purpose flour, baking powder, baking soda, and cardamom powder. Sift into the bowl.
Assemble: Mix using wire whisk till the batter comes together. Pour the batter into the prepared cake pan. Lightly shake and tap the pan on the countertop to evenly spread the batter.
Bake: Bake into the preheated oven for 38-40 minutes. Or till the toothpick inserted in the center of the cake comes out clean. Let the cake cool in a pan for 5 minutes. Then loosen the sides using a butter knife and invert the cake into the cooling rack. Let it cool down completely, slice, and serve with a drizzle of mango sauce.
Making mango sauce: Combine sauce ingredients, whisk and it is ready. Adjust the amount of heavy cream to get the runny consistency.
I have used canned Alphonso mango pulp which is easily available in Indian grocery stores. Yes, you can use fresh or canned mango pieces pureed into the blender. You may need to add sugar to make sweet mango pulp.
Cardamom powder substitutions (choose any one): ½ teaspoon of Cinnamon powder or 2 teaspoons Pure vanilla extract or ½ teaspoon ground ginger.
Drizzle the mango sauce at the time of serving only otherwise cake will get soggy. If storing the cake for later, then I would suggest storing the sauce in a separate container in the refrigerator. Drizzle on the slice of the cake at the time of serving.
Storing the cake: It stays good for 1-2 days at room temperature depending on the climate where you live. It stays good for 4-5 days in the refrigerator in an airtight container.