Light, moist, and elegant loaf that tastes like Mango Lassi and is made without butter and eggs. 
If you’ve following my blog for a while, you’ll know of my love for mangoes. If you are a newcomer, let me tell you… I LOVE MANGOES! Every year when mango season rolls around, I feel like my food world is complete. Of course I can eat mangoes on their own any time of day or night. But I do love my mango flavored foods like Mango Lassi or even the Mango Pico. I’ve actually been playing around with this loaf cake recipe since last year and this year, I finally nailed down the ingredient ratios after many trials and errors.
The enchantment of this loaf cake is the simplicity of making it with the depth of flavors it provides. A hint of rose water combined with the earthy, aromatic cardamom, and the sweet mangoes bring together delicate yet robust flavors.
Instead of eggs, the mango pulp and yogurt help bind this loaf cake together and the olive oil lends a hand in keeping it moist. Let’s be real, no one likes a dry bread. As for the pulp, I’ve used fresh mango pulp (blend it in a blender then sieve it through to remove the fibers) or canned pulp as well. If you use fresh mangoes, make sure they are ripe and sweet.
Since I can’t stop myself from eating this delicious loaf cake, I’ve discovered it tastes the best with a cup of chai. Because of the natural sweetness of mangoes, there is not much sugar in the making of this which makes me feel better about having a second slice. Or three. Yikes, this is addicting! Talk about the perfect tea time treat!
While baking, the top of the loaf will brown as all loaves tend to. Due to the long baking time it needs, about two-thirds of the way in, I gently cover the loaf with a piece of aluminum foil to prevent the top from charring while keeping the golden brown color. You are welcome to leave the foil off if you prefer.
From my kitchen to yours, I hope you enjoy this delicious Mango Lassi Loaf Cake!
Mango Lassi Loaf Cake
Ingredients
- 1 3/4 c All Purpose flour
- 1 c mango pulp
- 1/4 c yogurt
- 1/3 c olive oil
- 1 1/2 Tbsp rose water
- 2/3 c sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cardamom powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees F
- Spray your loaf pan with cooking spray and set aside.
- In a bowl, whip the yogurt until it is smooth and creamy.
- Add in the mango pulp and sugar and mix well to combine and dissolve the sugar.
- Now add in the oil and rose water and mix well.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, and cardamom powder. Mix well to combine.
- Add the dry ingredients to the wet ingredients and mix to combine.
- Transfer the batter to the loaf pan and bake for 50 minutes.
- At the 35 minute mark, cover the loaf pan lightly with a piece of aluminum foil to prevent the top from browning too much.
- Remove from oven and let cool for 10 minutes.
- Best enjoyed with a cup of chai or coffee.
For more delicious mango recipes, check out the following:
Mango Coconut Panna Cotta Tart
Mango Pico
Mango Lassi
Mango Berry Bread Pudding Yum
Here are the tools I used for this recipe:
