Mango Semolina Cake is luxuriously soft, luscious and bursting with mango flavour. Rava cake isn’t just another mango dessert—it’s a wholesome, moist, beautifully flavored eggless mango suji cake recipe you’ll make on repeat. Made with semolina instead of refined flour, this cake is lighter, healthier, and packed with fresh mango sweetness.
Whether you’re searching for a mango cake without eggs, a foolproof semolina cake recipe, or a quick mango dessert recipe for summer, this cake checks all the boxes.
Made entirely with semolina, the cake has a uniquely light, crumbly texture. When the mango season is in full swing, this eggless cake is a perfect summer delight – it’s light, fruity and oh so yummy! 💛 Bake it once, and it becomes a family favorite.
Mango Semolina Cake is a sunshine-filled treat where tropical mango sweetness meets the wholesome, hearty texture of semolina. This eggless mango suji cake is moist, fragrant, deliciously soft, and incredibly easy to prepare—making it a perfect summer dessert, teatime snack, or festive sweet dish.
Whether you’re a beginner baker or a seasoned cook looking for fuss-free baking, this no-egg, no-maida cake will win your heart with its simplicity and gorgeous mango flavor. Serve with fresh berries and a generous spoonful of whipped cream as a light snack with coffee or tea.
💛 What is Semolina?
Semolina—known as suji or rava in India—is a coarse flour made from durum wheat. It’s slightly gritty, mildly nutty, and naturally protein-rich. Semolina absorbs liquid beautifully, which gives cakes a soft yet pleasantly grainy texture and helps keep them moist for longer.
💚 Health Benefits of Semolina
- 🌾 High in protein & fiber, supports muscle health and aids digestion.
- 💪 Rich in iron, helps maintain healthy blood levels.
- ⚡ Slow-digesting carbs, keep you full and energized.
- ❤️ Low glycemic index, beneficial for steady blood sugar levels.
- 💛 Contains B vitamins, supports metabolism and brain health.
Mango Semolina Cake Recipe:
Mango Semolina Cake is the summer dessert your kitchen has been waiting for. Infused with fresh mango pulp and made with wholesome semolina, this eggless mango cake is soft, moist, and delightfully fragrant—perfect for beginners who want an easy mango cake recipe with guaranteed results.
Unlike traditional cakes made with refined flour, this mango suji cake uses semolina, giving it a naturally rich texture and keeping it moist for days. Whether you’re baking for tea time, a party, or simply craving a fruity treat, this mango cake without eggs delivers tropical goodness in every bite.
A delicious tea time cake, this eggless mango semolina cake is a real treat during the mango season.
- For this eggless cake recipe, firstly pre-heat the oven at 180C.
- Next wash and peel 1 large mango. Chop roughly into pieces.
- Place the mango pieces in a mixie jar. Add ½ cup sugar to the jar.
- Grind to smooth puree. Keep aside.
- Now take 1 ½ cups of semolina in a mixie jar.
- Grind to a fine powder.
- Transfer the ground semolina into a mixing bowl.
- Now add ½ cup oil to the semolina.
- Then put in the sweetened mango puree.
- Blend to combine all ingredients.
- Now mix in ½ cup milk. Blend to a smooth batter
- Cover the prepared cake batter and leave to rest for at least 30-35 minutes.
- Meanwhile, grease a 6” diameter cake pan.
- After 30-35 minutes, add 1 ½ tsp baking powder to the cake batter.
- Also add ¼ cup milk to the batter.
- Blend well, taking care not to overmix. Mango Cake batter is now ready.
- Pour the cake batter into the prepared cake pan. Smooth the top and tap the cake pan to ensure uniform spreading.
- Garnish with tutti frutti.
- Add chopped dry fruits/almond flakes.
- Bake at 180 C for 35-40 minutes.
- To check for doneness, insert a knife in the centre of the cake. If it comes out clean, then the cake is done. Otherwise bake for a further 5-10 minutes.
- Remove the cake from the oven and place on a wire-rack. Allow to cool down completely.
- Run a knife along the sides of the cake to loosen it.
- Upturn the cake onto a plate.
- Serve Mango Semolina Cake with some whipped cream.
If you love mango-based dishes, check out my collection of refreshing Aam Recipes for more summer inspirations, like this delicious Mango Mousse.
🍽️ Eggless Mango Cake Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Pair with masala chai, filter coffee, or mango lassi.
- Add a drizzle of homemade mango sauce for extra indulgence.
- Garnish with pistachios, edible flowers, or powdered sugar for a festive look.
- Serve as a tea-time cake, breakfast slice, or kid-friendly snack.
🧁 Variations of Mango Suji Cake
- 🥥 Coconut Mango Cake – Add ¼ cup desiccated coconut.
- 🍫 Choco-Mango Cake – Fold in mini chocolate chips.
- 🌰 Dry Fruit Mango Cake – Add cashews, almonds & raisins.
- 🧡 Whole Wheat Variation – Replace ¼ cup semolina with whole wheat flour.
- 🍋 Mango Lemon Cake – Add lemon zest for a refreshing twist.
💡 Tips for the Perfect Mango Semolina Cake
- Let semolina rest in the batter—it makes the cake soft.
- If using canned pulp, reduce sugar slightly.
- Do not overmix after adding baking powder/baking soda.
- Always use ripe Alphonso/Kesar mangoes for best flavor.
- If the cake browns too quickly, cover with foil during the last 10 minutes.
- For extreme moistness, brush warm cake with 2–3 tbsp warm milk.
🍽️ You Might Also Love
- 🍋 Mosambi Bread (Sweet Lime Bread) – A citrusy, refreshing loaf bursting with tropical brightness.
- 🍍 Pineapple Cake – Soft, fruity, and wonderfully moist… a tropical dream in every bite!
- 🍓 Strawberry Milk Jelly – A pretty, wobbly, chilled dessert that melts in your mouth.
Eggless Suji Cake Recipe details below:
Mango Suji Cake
Ingredients
- 1 ½ cups Suji/Semolina
- ½ cup Sugar
- 1 large Mango
- ¾ cup Milk
- ½ cup oil
- 1 ½ tsp Baking powder
- 2 tbsp tutti frutti
- 2 tbsp almond flakes/Chopped dry fruits for garnishing
Instructions
- For this Suji mango cake recipe, firstly pre-heat the oven at 180C.
- Wash, peel and roughly chop one large mango.
- Place the mango pieces in a mixie jar.
- Add half cup sugar to the jar and blend to a smooth puree. Set aside.
- Now take 1 ½ cups of suji in a mixie jar. Grind to a fine powder. Transfer the powdered suji into a mixing bowl.
- Add ½ cup oil to the ground semolina.
- Pour in the sweetened mango puree.
- Mix all ingredients well.
- Now add ½ cup milk and blend to a smooth batter.
- Cover the cake batter and allow to rest for 30-35 minutes.
- Meanwhile, grease a 6” cake pan.
- After half-an-hour, add 1 ½ tsp baking powder to the mango cake batter.
- Mix in the remaining ¼ cup milk.
- Blend all ingredients until just combined, ensuring you don’t overmix.
- Mango Suji Cake batter is now ready.
- Place the mixture into the baking pan. Smooth the top and tap the cake pan gently on the work surface to ensure it’s evenly spread.
- Garnish the cake with tutti frutti and almond flakes or any nuts of your choice.
- Place the cake pan in the oven and bake at 180 C for about 35-40 minutes.
- At the end of the baking time, insert a toothpick or knife in the centre of the cake. If toothpick/knife comes out clean, then the cake is done. Otherwise, bake for a further 5-10 minutes. Bake in a preheated oven in a round, square or rectangular cake pan.
- Remove the cake from the oven. Allow to cool down completely.
- Run a knife along the sides of the cake to loosen it.
- Upturn the cake onto a plate.
- Serve Eggless Suji Mango Cake with a dollop of whipped cream.
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