I generally avoid baking a whole cake at home because I know my husband who has a massive sweet tooth can finish the entire cake in a single day. So, I prefer making mug cakes. They are very easy to make, get ready within minutes, taste equally delicious, and help you in portion control. And, mango mug cake is one of my favorite mug cake recipes because I love mangoes. If you are also looking for an easy dessert recipe to satisfy your sudden sweet craving this mug cake recipe is a great option to try. It gets ready in just 5 minutes. It’s egg and dairy free.
Ingredient notes and substitute suggestions
Mango pulp: I have used canned mango pulp. You can easily make it at home too by peeling, deseeding, and blending the mangoes. If making mango pulp at home, use a sweet variety of mangoes, not sour. Also, try using a less fibrous mango. If the mango has fibers, strain the pulp after blending the mangoes to get a smooth mango puree. Milk: Feel free to use any milk of your choice. Creamier milk gives a richer cake. Canola oil: You can use any neutral flavored oil. Room-temperature butter can be used too.
Step 2: Add mango pulp, milk, and oil to it. Step 3: Mix until you get a smooth batter. Step 4: Microwave for around 2 minutes and 30 seconds or until the cake is nicely baked. Your quick, easy, eggless mango mug cake is ready to be enjoyed!
You can add any one of them or combine a few of them to make a fancier mango mug cake like top it with whipped cream, chopped mangoes, and sprinkles. You can enjoy them chilled, at room temperature, or warm too. If you prefer to enjoy them warm, microwave for a few seconds. If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.
Recipe
