Soft, moist, and bursting with fresh mango flavor, this Moist Mango Loaf is the perfect treat for tea time. Made with #Dalda, our #trustedrecipepartner, for a delicious homemade bake you’ll want to enjoy all mango season.#HappyCookingToYou #FoodFusion #MangoLoaf #TeaCake #MangoSeason
Ingredients:
-Aam (Mango) cubes 1 Cup
-Doodh (Milk) 3 tbs
-Lemon juice 1 tbs
-Yellow food color few drops
-Maida (All-purpose flour) 2 Cups
-Baking powder 1 & ½ tsp
-Iodized Himalayan pink salt ¼ tsp
-Dalda VTF Banaspati ½ Cup
-Bareek cheeni (Caster sugar) 1 Cup
-Anday (Eggs) 3
-Vanilla essence 1 tsp
-Mango puree ½ Cup (1 medium-sized mango pureed)
-White chocolate (chopped) 100g
-Dalda cooking oil 1 tbs
-White chocolate (Melted) as required
Direction:
-In a blender, add mango cubes, milk, lemon juice, yellow food color, & blend well.
-Place a sifter over a bowl, add all-purpose flour, baking powder, pink salt, sift well & set aside.
-In a bowl, add banaspati & caster sugar; beat well for 3-4 minutes.
-Add eggs one at a time, beating well after each addition.
-Add vanilla essence & mango essence & beat well.
-Add pureed mango mixture & whisk well.
-Now add sifted dry ingredients & fold until well combined.
-Transfer it to a baking pan (9x5 inches), greased & lined with banaspati; tap a few times.
-Bake in a preheated oven at 180 C for 45 minutes or until a skewer comes out clean.
-In a pan, add mango puree; cook on medium flame for 2-3 minutes to reduce moisture.
-Turn off the flame; let it cool completely.
-Take it out of the oven, rest for 10-15 minutes.
-Demold cake, place it on a wire rack & let it cool completely.
-In a bowl, add white chocolate, cooking oil & microwave for 20 seconds; check in between
-Whisk until well combined, add 3-4 tbs of cooked mango puree, mix well & pour over the cake.
-Garnish with melted white chocolate. Let it set for 10-15 minutes, then cut into slices & serve!
