Step 1

Sieve the whole wheat flour, baking powder and baking soda in a bowl or plate. Keep the sifted dry ingredients aside.

Step 2

Grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with butter or oil and keep aside. You can also use a round pan of 7 or 7.5 inches diameter.

Step 3

Peel and chop 2 large alphonso mangoes and add the mango cubes in a blender. In cup measure, it should be 1 cup tightly packed chopped mangoes.

Step 4

Also add 3 to 4 tablespoons sugar. The addition of sugar depends on the sweetness of the mangoes. The mangoes I used very very sweet, so I added 3 tablespoons of sugar. If the mangoes are not sweet enough, you can add 1 or 2 tablespoons more sugar.

Step 5

Blend to a smooth and fine mango puree. Keep the puree aside.

Step 6

Also preheat your oven at 180 degrees Celsius/350 degrees fahrenheit 15 minutes before you start baking. For baking in the convection mode of the microwave oven, use 170 degrees Celsius/330 degrees Fahrenheit as the preheat temperature.

Step 7

Take the unsalted butter in a pan.

Step 8

Keep the pan on a stovetop and on a low heat melt the butter.

Step 9

Just melt the butter. No need to heat the butter. Stir so that the butter melts quickly.

Step 10

Keep the pan down on the kitchen countertop once the butter has melted. Add the sweetened condensed milk. Condensed milk added is about ½ a tin or can of condensed milk measuring 400 grams or 14 ounces.

Step 11

Begin to stir very well with a wired or balloon whisk.

Step 12

Whisk very well to make a smooth even mixture.

Step 13

Now add the mango puree and vanilla extract.

Step 14

Stir again very well to get a smooth even mixture. Add the sifted flour.

Step 15

With light hands, gently fold the mixture with a spatula. Avoid folding too much.

Step 16

The cake batter should have volume and should not fall flat or become doughy like roti or naan dough. Depending on the quality of flour, you might get a thick batter like I have got. This much thickness is fine.

Step 17

But if the mango cake batter looks very thick, then do add some tablespoons of milk. Also mango puree made at home is usually thick. If you use store bought mango puree, then the batter will be slightly on the thinner side.

Step 18

With the spatula add the batter to the loaf pan.

Step 19

Shake the pan to even the batter from the sides. Also with the spatula even the batter from the top.

Step 20

Place the loaf pan in the preheated oven at 180 degrees celsius/350 degrees fahrenheit. Bake the cake for 40 to 50 minutes.

Step 21

If top starts to get browned, then cover with foil or butter paper and continue to bake the mango cake. Depending on the temperature conditions in your oven, it make take less or more time.

Step 22

The final check is a golden crust and a tooth pick or wooden skewer coming out clean.

Step 23

For baking in the convection mode of a microwave oven, use the temperature of 170 degrees Celsius/330 degrees Fahrenheit. Again the baking time will vary in the convection mode of your microwave oven.

Step 24

When the cake becomes warm, remove from the pan and allow it cool on a wire rack. Slice the mango cake and serve when cooled. You can also frost the cake with your favorite icing if you want.

Step 25

Take the whipping cream or 25% to 35% low fat cream in a mixing bowl along with honey or icing sugar or confectioner's sugar. Begin to whip the cream on a high speed.

Step 26

Whip till soft peaks.

Step 27

Then add ⅓ cup mango puree. On the lowest speed blend for some seconds till every thing is mixed well. Keep in the fridge till the cake cools down.

Step 28

When the cake cools down completely, slice carefully into equal halves. Brush some sugar syrup (1 teaspoon sugar dissolved in 3 to 4 teaspoons water) on the halved cake.

Step 29

Spread the mango mousse evenly. Cover with the remaining half of the mango cake.

Step 30

Brush some sugar syrup on top of the cake half. Then again spread the top and sides with the remaining mango mousse frosting.

Step 31

For a neater look, you can thinly slice the top part of the mango cake. Brush lightly with the sugar syrup and then spread the icing.

Step 32

With a spatula even the mousse frosting from the top. Cover the mango cake without touching the sides and edges with a large box or bowl and keep in the fridge till the mousse sets.

Step 33

Once done slice and then serve the eggless mango cake with mango mousse frosting. The leftover cake keeps well in the fridge for 4 to 5 days.