Recipe for Mango Cardamom Pudding Cake - A Tropical Delight in Every Bite!

If you're a fan of tropical fruits and love experimenting with aromatic spices, then this Mango Cardamom Pudding Cake will be your next favorite dessert. Combining the luscious sweetness of ripe mangoes with the warm, soothing essence of cardamom, this cake is a fusion of flavor, texture, and fragrance. Whether served warm or chilled, it’s perfect for a summer treat, a festive gathering, or simply to satisfy your sweet cravings.

What is Mango Cardamom Pudding Cake?
This dessert is a cross between a traditional sponge cake and a creamy pudding. It bakes into two distinct layers—light and airy cake on the top and a dense, pudding-like mango custard on the bottom. Infused with the rich aroma of cardamom, it adds a subtle spice that elevates the sweetness of the mango.

Ingredients:
Here’s what you’ll need to make this delicious treat:
For the Cake:
● 1 cup mango puree (fresh or canned)

● ½ cup all-purpose flour

● ½ cup granulated sugar

● 3 large eggs (separated)

● ¼ cup melted butter (unsalted)

● 1½ cups milk (lukewarm)

● 1 tsp vanilla extract

● ½ tsp ground cardamom

● ¼ tsp salt

● 1 tsp lemon juice (optional, for egg whites)


Instructions:
1. Prepare the Mango Puree
If using fresh mangoes, peel and chop 2 medium-sized ripe mangoes and blend into a smooth puree. Strain it to remove any fibers and set aside.

2. Separate the Eggs
Crack the eggs and separate the yolks and whites into different bowls. Beat the egg whites using an electric beater until stiff peaks form. Add lemon juice to stabilize the foam (optional but helpful).

3. Make the Batter
In another mixing bowl, whisk the egg yolks with sugar until pale and creamy. Add melted butter and mix well. Stir in the mango puree, milk, vanilla extract, and cardamom. Gradually sift in the flour and salt, mixing until just combined.

4. Fold in Egg Whites
Gently fold the beaten egg whites into the mango batter in 3 parts. Do not overmix—this step gives the cake its airy texture on top while allowing the pudding layer to settle below.

5. Bake
Preheat your oven to 160°C (320°F). Pour the batter into a greased or parchment-lined 8-inch square or round cake pan. Place the cake pan inside a larger roasting tray and fill the outer tray with hot water to create a water bath (bain-marie method). This helps the pudding layer cook evenly.
Bake for 45–50 minutes, or until the top is golden and slightly firm. The inside will remain soft and pudding-like.

6. Cool and Serve
Allow the cake to cool completely before cutting. You can serve it at room temperature or chill it for a few hours for a firmer pudding texture.

Garnishing Ideas:
● Dust with powdered sugar

● Top with mango slices or cubes

● Add a dollop of whipped cream

● Sprinkle crushed pistachios or almonds for crunch


Tips and Variations:
● Vegan Version: Use plant-based milk, coconut cream, and egg replacer like aquafaba.

● More Spice: Add a pinch of cinnamon or nutmeg for extra depth.

● Sweetness Check: If your mangoes are very sweet, reduce the sugar slightly.


Why You'll Love This Cake:
● Unique Texture: The magic lies in the dual texture—fluffy cake and creamy pudding in one bite.

● Fragrant & Fresh: Cardamom and mango together create an exotic aroma.

● Perfect Make-Ahead Dessert: You can refrigerate and serve the next day, and it tastes even better!


In Conclusion
The Mango Cardamom Pudding Cake is not just a dessert—it's an experience of tropical bliss with an Indian twist. It's easy to make, requires basic ingredients, and is a guaranteed crowd-pleaser. Next time you have ripe mangoes at hand, skip the usual smoothies and try this decadent pudding cake instead. Your taste buds will thank you!