- 4 ripes mangoes I have used Alphonso and sindoori both.
- all-purpose flour 1 1/2 cup
- baking powder 1 tsp
- baking soda 1/4 tsp
- 1 tsp lemon juice or white vinegar
- sugar 1/2 cup
- condensed milk 1/2 cup
- milk 1/2 cup room temperature
- 1/2 cup whipped cream
For preparing sponge-
Set the oven at 180*c. Prepare a baking tray with butter paper and keep aside.
Sieve flour with baking powder and soda 5-6 times, this helps to incorporate air and makes the cake spongy.
In a pan add mango pulp(pureed and whisked) of approx 1 cup mango pieces, 2 tbsp sugar, and lemon juice and cook it for 5-8 minutes.
Now take a mixing bowl
Add thickened mango pulp, refined oil, condensed milk, and milk and mix well to obtain a smooth batter.
Use the cut and fold method to mix all ingredients.
Pour the batter in the prepared baking tray. Put the tray in preheated oven for about 20-25 minute baking.
When baking completed, take it out the tray from the oven and leave it to cool at room temperature.
Fo making mango jelly
peel another 1 1/2 mango and puree them in a blender.
In a pan add this pulp along with 1/2 cup sugar and 1/2 cup water
Boil it together till it changes color and looks like jelly.
Whipped cream – 1/2 cup whipped cream whisk and refrigerate.
For preparing the pastry
Finally, slice the baked cake sponge in two halves and layer with whipped cream.
Level it with spatula knife.
Let it set and then pour mango jelly on top and spread evenly.
Keep the prepared pastry layer in the freezer for about 2 hr. to set.
Now cut the pastry layer in the desired shape and garnish with chocolate sprinkles and a dollop of whipped cream and decorate with thin-sliced mango.
Serve it cold.