MANGO MINI CAKES

These soft and fluffy Mango Mini Cakes are a quick and delightful treat prepared using a paniyaram pan—a handy kitchen tool that lets you cook mini cakes on the stovetop without an oven. Perfect for satisfying sudden sweet cravings, they come together in minutes with simple ingredients. The natural sweetness and tropical aroma of fresh mango pulp make these mini cakes irresistible, while the cooking method keeps them light and fuss-free. A great way to enjoy bite-sized homemade cakes anytime!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

🍴 Servings :
Makes about 12–14 mini cakes (depending on cavity size)

Ingredients:

½ cup mango pulp (fresh or canned)
¼ cup oil
½ cup powdered sugar
2 tbsp milk powder
¾ cup whole wheat flour
½ tsp baking powder
¼ tsp baking soda

Method:

In a mixing bowl, whisk together oil, powdered sugar, milk powder, and mango pulp until smooth.
Sieve and add wheat flour, baking powder, and baking soda to the wet mixture.
Whisk well to remove lumps, then gently fold with a spatula for a smooth batter.
Place a flat tava (griddle) on low flame and keep a greased paniyaram pan over it.
Pour the batter into each cavity until half-filled.
Cover with a lid and cook on low flame for 15–20 minutes, or until cakes are cooked through.
If needed, flip and cook for 1–2 minutes for an even finish.
Serve warm and enjoy your soft, spongy mango mini cakes!

✨ Tip: These mini cakes taste even better when served warm with a sprinkle of powdered sugar or a drizzle of chocolate sauce.