Prepare Mango Pulp:
Extract the pulp from 2 mangoes until you have 1.5 cups of thick mango pulp.
Mix Wet Ingredients:
In a large bowl, combine 1 cup brown sugar (or regular sugar), 1.5 cups mango pulp, and 1/2 cup flavorless oil.
Whisk for 5–10 minutes until well combined.
Add Dry Ingredients:
Sift 2 cups wheat flour into the mixture to remove lumps.
Add 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1 tsp vanilla essence.
Mix everything together until you get a smooth batter. No extra milk or liquid is required.
Prepare for Baking:
Grease a baking tray with oil or ghee.
Pour the batter into the tray and gently tap it to remove any air bubbles.
Bake the Cake:
In an OTG oven, bake at 180°C for 40–45 minutes.
If using a kadai (pot), bake for 60–70 minutes.
Final Check:
Insert a toothpick or knife into the center of the cake. If it comes out clean, the cake is ready.