Step 1

Take mango pulp, sugar, butter and milk in a blender and make a smooth paste out of it.

Step 2

Transfer the smooth mixture into a mixing bowl.

Step 3

Add semolina and mix everything well.

Step 4

Let it rest for at least 30 minutes, this will allow the semolina to absorb the moistures and will result in better texture of cake.

Step 5

Now add baking powder, baking soda and curd to the mixtures and mix everything well. Add more milk if needed to adjust the consistency.

Step 6

Lastly add lemon juice and mix everything well.

Step 7

Transfer the mixture into a greased and lined baking tin.

Step 8

Bake it into a preheated oven at 165 degrees for 30 to 40 minutes, alternatively you can bake it in a preheated kadahi add medium flame.

Step 9

Do the toothpick test by inserting a toothpick in the centre of the cake and if it comes out clean the cake is baked well. Take it out and let it cool for 10-15 minutes before unmolding it.

Step 10

For the glace take mango pulp, sugar and water in a blending jar to make a smooth paste.

Step 11

Transfer it to a pan and cook for few minutes to get the desired consistency.

Step 12

Add butter and lemon juice and cook for 1 more minute.

Step 13

Now add the slightly cooled glace on top of the cake and spread evenly.

Step 14

I also added some chocolate ganache to make a pretty pattern on it, but that is totally optional.