For this Suji mango cake recipe, firstly pre-heat the oven at 180C.

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.