STEP 1.Boil 1 mango. When it is cold, peel the mango pulp and leave it
STEP 2.Peel a squash, grate it and squeeze the juice. Then boil it well with grated mango with sugar syrup, when it becomes sticky, take it down.
STEP 3.Now take flour, baking powder, baking soda, powdered sugar, powdered milk. Now add the melted butter. Mix the mango pulp little by little. Beat well. Now add a few drops of mango essence.
STEP 4.Now cover it for a while. If the batter feels thick, you can use such milk.
STEP 5.Now put some salt / sand in a pacer cooker / nonstick pan in the oven. Preheat 10/15. Now put butter paper in the cake mold, sprinkle dry flour on top and first pour half of the batter ta mold with sugar syrup mango mixture. Sprinkle mango mixture on top again. Shake lightly. (Make sure there are no bubbles inside)
STEP 6.Now put the stent in the preheated pacer cooker / nonstick pan and cover the cake mold for 40/45 minutes.
STEP 7.Occasionally check with a kebab stick. When the stick is not sticky then you will understand that the cake is ready.
STEP 8.When cool, remove the cake from the mold and serve with nuts on top.
Nutrition value
141
calories per serving
6 g Fat2 g Protein19 g Carbs2 g FiberOther
Current Totals
6 g Fat
2 g Protein
19 g Carbs
2 g Fiber
MacroNutrients
Carbs
19 g
Protein
2 g
Fiber
2 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
14 mg
Iron
1 mg
Vitamin A
3 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
13 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
9 mg
Manganese
0 mg
Phosphorus
29 mg
Selenium
4 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
