Mango Shrikand Cake

I love the colour and I am pretty sure so do you. Welcome the king of fruits with this rich, moist and flavourful cake.

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Mango Shrikand Cake
  1. Pre heat the oven at 180 degrees for 10 minutes.
  2. Sieve the flour, baking powder, baking soda and salt together 4-5 times.
  3. Mix the rest of the ingredients and beat well until well combined.
  4. Fold in the sieved flour and mix gently until no lumps remain.
  5. Pour into a greased baking tin. [8 inch round tin]
  6. Bake in the preheated oven at 180 degrees for 35-40 minutes or until the skewer inserted comes out clean.
  7. Allow to cool for 10-15 minutes before unmolding.
  8. Transfer onto a wire rack and let the cake cool completely before slicing.
Recipe Notes


I used a combination of whole wheat flour and all purpose flour for this cake [1:1 ratio]. You may either do the same or make it 100% wholewheat/ all purpose flour based.

Oven temperature and time may vary. Check on your cake anytime after 25 minutes of baking.

The hot water helps to make the cake fluffy and spongy. It worked perfectly for this cake.

I used store bought mango flavoured shrikand. You may use a home made one. In that case you can use 1 cup of shrikand and skip the mango puree.

For the mango puree choose a ripe sweet mango and give the pulp a couple of churns in an electric mixer till it turns into a smooth puree.

Happy Baking

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One Comment Add yours

  1. Anjali Aggarwal Gupta says:

    Hi, I don’t have shrikhand. Can I use 1 cup mango puree instead? If yes, do I need to change anything else in the recipe? Thanks

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