An eggless mango cake made with fresh Alphonso pulp takes about 25 minutes in a standard oven and needs no stand mixer. This recipe uses one cup of pulp, condensed milk and oil, with an optional flax seed egg replacer.
What a mango cake is
A mango cake is a sponge, layer or no-bake dessert in which ripe mango pulp replaces some or all of the liquid in the batter. The pulp adds sweetness, a saffron-orange colour and a moist crumb that plain sponge cannot match. Styles range from a simple eggless oven cake to layered cakes with mango cream and no-bake slab cakes made with biscuits.
This page gives one eggless oven recipe, explains how to choose the fruit, and sets out what to expect from delivery. We are Powle Home Foods in Mumbai, and we sell Alphonso by the dozen, so the quantities below are written for fresh pulp from one or two medium fruits.
Why Alphonso pulp suits a mango cake
Wikipedia describes Alphonso pulp as rich, creamy and non-fibrous, which is why it blends smooth and does not leave strings in the crumb. Alphonso is the Hapus variety grown in the Ratnagiri and Devgad belt on the Konkan coast, and it is GI-tagged in India under GI No. 139. Our Ratnagiri fruit is covered by GI Authorised User certificate AU/5974/GI/139/260 (GI No. 139), and our Devgad fruit by certificate AU/6932.
Alphonso can develop spongy tissue, an internal flesh disorder. ICAR-IIHR research traced it to the seed shifting into germination mode at about 60 per cent fruit maturity. A fruit with spongy tissue can look normal outside, so cut each mango open and discard any soft or watery patches before you blend the pulp.
Eggless mango cake recipe (oven, about 25 minutes)
Ingredients
- 1½ cups all-purpose flour
- 1 cup fresh Alphonso mango pulp (about 2 medium fruits, 180 to 225 g each)
- ½ cup condensed milk
- ¼ cup neutral oil or melted butter
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp ground roasted flax seeds mixed with 3 tbsp water (optional egg replacer)
- ¼ tsp cardamom powder
- A pinch of salt
Method
- Preheat the oven to 170 C. Grease and line a 6-inch round tin.
- Blend the Alphonso pulp until smooth. Do not add water; the pulp is naturally thick.
- Mix the mango pulp, condensed milk, oil and the flax mixture in one bowl.
- Sift the flour, baking powder, baking soda, cardamom and salt into a second bowl.
- Fold the wet mixture into the dry in two batches. Stir no more than about 15 times, because over-mixing toughens the crumb.
- Pour into the tin and bake for 22 to 25 minutes, until a skewer comes out clean.
- Cool completely before frosting.
For a simple frosting, whip 200 ml chilled heavy cream to soft peaks and fold in 3 tbsp fresh Alphonso pulp. The cream turns a deep amber. Frost the cooled cake and refrigerate it. Flax seeds from our range are sold as flax seeds and roasted flax seeds if you want the egg replacer.
No-bake mango slab cake and mango cheesecake
For a no-bake version, layer Marie biscuits in a dish with a mix of half a cup of Alphonso pulp stirred into 250 ml whipped cream. Spread the cream between and over three biscuit layers and refrigerate for about four hours. The biscuits soften into a cake-like texture. The active time is about 15 minutes.
A no-bake mango cheesecake needs a firm set. Beat 200 g cream cheese with 3 tbsp icing sugar, fold in half a cup of Alphonso pulp, then fold in gelatine dissolved in warm water. Pour over a crushed digestive biscuit base in a 7-inch tin and refrigerate overnight. Spoon fresh pulp over the top just before serving. Devgad pulp, with its denser texture, holds a firm filling well.
Ratnagiri or Devgad for baking
Both are the same variety, Alphonso, sold as Hapus in Marathi. Ratnagiri is a district on the Konkan coast, and Devgad is a taluka in Sindhudurg district. We do not rank one above the other for baking. Choose by the fruit size you want and the name you prefer. You can compare the two on the Ratnagiri Alphonso Mango page and the Devgad Alphonso Mango page.
For cake batter, a medium fruit of 180 to 225 g gives roughly a cup of clean pulp, which is enough for one 6-inch cake. A larger fruit gives more pulp for frosting and fillings.
Season and off-season baking
Alphonso is harvested from about February to June, with the best supply from March to May. The 2027 season opens on 1 February 2027. Fresh Alphonso is not sold outside the season. Outside it, the Alphonso Mango Pulp Tin is available all year in 850 g and 3.1 kg tins from Rs 590, so you can bake a mango cake at any time of year. Our Alphonso mango season guide gives the month-by-month view.
Delivery and arrival
Orders received before 1 PM are dispatched the same day. We dispatch by Blue Dart, and about 65% of Indian PIN codes get next-day delivery. Check your PIN code at checkout. We do not promise a delivery day for any named city, because the PIN code and the courier route decide it. For a fresh box, choose an address where someone can receive a perishable parcel.
Report any damage within 24 hours of delivery to support@alphonsomango.in or 8369048029. Lay the fruit in a single layer on arrival, away from direct sun, and let firm fruit ripen at room temperature before you use it for baking.
Storage, ripening and what to check
- Use the pulp the day you blend it for the best colour and aroma.
- Cool the cake fully before frosting, and keep a frosted cake in the refrigerator.
- Firm mangoes need a few days at room temperature. Our ripening guide explains the signs of ripeness.
- For a pulp-only method, our how to make mango pulp guide covers blending and straining.
We do not use carbide. Our Alphonso mangoes are ripened naturally on hay beds. Calcium carbide is prohibited for ripening fruit in India under Regulation 2.3.5 of the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011, and we are an FSSAI-licensed seller. No home test proves how a mango was ripened, and the bucket-of-water test is a rough clue, not proof. Ask any seller how the fruit was ripened before you buy pulp for baking.
People also ask
What is the easiest mango cake recipe?
The easiest mango cake is an eggless oven cake made with about one cup of fresh Alphonso pulp, condensed milk, oil, flour and baking powder. Mix the wet and dry ingredients separately, fold them together gently, and bake at 170 C for 22 to 25 minutes until a skewer comes out clean. It needs no stand mixer.
Can you make a mango cake without eggs?
Yes. The recipe on this page uses no eggs. Condensed milk and oil give the crumb its moisture, and the pulp adds sweetness and colour. For a little extra binding, you can use one tablespoon of ground roasted flax seeds mixed with three tablespoons of water as an optional egg replacer.
Which mango is best for a mango cake?
Alphonso is a good choice because its pulp is smooth and rich and does not leave fibres in the crumb. Ratnagiri and Devgad Alphonso are the same variety, and we do not rank one above the other for baking. Choose by fruit size and check the product page for the current price.
Can I make a mango cake without an oven?
Yes. A no-bake mango slab cake layers Marie biscuits with mango cream and sets in the refrigerator for about four hours. A no-bake cheesecake uses gelatine and sets overnight. Both use fresh Alphonso pulp, and the Alphonso Mango Pulp Tin is available all year if fresh fruit is not in season.
Related searches
- Best mango cake recipe ideas
- Buy Ratnagiri Alphonso mango online
- Buy Devgad Alphonso mango online
- Alphonso Mango Pulp Tin
- Mango cheesecake recipe
- Mango dessert recipes
- Alphonso mango season dates
Sources and further reading
- Wikipedia, Alphonso mango.
- Geographical Indications Registry of India, public search record for application 379, Devgad Alphonso Mango (merged with application 139), accessed October 2026.
- Food Safety and Standards Authority of India, Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011, Regulation 2.3.5 (compendium version of 2 April 2025).
Written by Prashant Powle, founder of AlphonsoMango.in. Last reviewed October 2026.