Eggless Mango Loaf

Cook Time: 1 hr

Ingredients

• 214 gms maida

• 1 and 1/2 tsp Baking powder

• 1/4 tsp Baking soda

• A pinch of Salt

• 140 gms Powdered sugar

• 210 gms Alphonso mango puree (refer to notes)

• 1 tsp Mango essence

• 60 ml Milk

• 65 ml oil

• Seeds (optional), for garnish

Instructions

1. Whisk Maida, baking powder, baking soda and salt well

2. In a mixing bowl, take mango puree, milk, oil, sugar and essence and beat well

3. Gently fold in the dry ingredients till well mixed

4. Pour this in a greased loaf tin and garnish with seeds if you are using

5. Bake this at 180 degrees C preheated oven for 40-45 minutes till a tooth picks comes out clean

6. Cool completely and then slice

Notes

I used fresh alphonso mango puree which I had frozen, so it was a bit runny. So I took 225 gms of the puree and cooked it in low flame till it became a little thick upto 210 gms. If you use canned puree, you can directly use 210 gms from the can because canned puree tends to be a little thicker.