This fluffy and moist mango and coconut cake is made with a vegan sponge and topped with a sweet lime drizzle. It’s eggless, dairy-free and has no butter.
- Vegan Mango Cake Ingredients
- How to make Mango Coconut Cake
- Storage
- Other Cake Recipes
As soon as it hits mango season, our kitchen is bursting with all sorts of mango recipes .
This vegan loaf cake is made with mango pulp and coconut milk, giving it a bright and exotic flavour. It is perfect for coffee mornings, afternoon tea or picnics.
It is pretty easy to put together too – you just need to mix together the wet ingredients then sift in the dry, transfer to a loaf tin and bake!
I love to add in a lime drizzle which only has a hint of lime flavours so you can either boost the flavour further with lime zest or skip it totally and go for a plain icing.
You could also top with this coconut syrup which only requires 2 ingredients.
Serve mango loaf cake with tea such as english tea, cardamom chai or masala chai .
For a coffee option, go for coconut coffee , iced coffee with ice cream or pistachio latte .
Serve as it is or optionally top with fresh mango cubes and whipped cream.
You’ll also love these vegan mango biscotti with almond and pistachios.
Vegan Mango Cake Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Plain flour – also known as all purpose flour or maida in hindi.
Mango pulp – I use homemade and tinned. For best results, your mango pulp should be sweet without too much sourness.
Sugar – use white granulated sugar. It is usually vegan but double check the packaging.
Oil – you need a flavourless oil such as sunflower or vegetable.
Coconut milk – regular canned.
Desiccated coconut – optional extra for coconut flavours.
Bicarbonate soda – aka baking soda
Baking powder
Salt – just a pinch to enhance the flavours.
For the lime icing (optional)
Icing sugar – also known as confectioner’s sugar .
Lime juice – fresh is best but bottled works too.
Water to thin out the sugar.
How to make Mango Coconut Cake
Preheat the oven to gas mark 4.
In a large mixing bowl, place flour, salt, desiccated coconut, baking soda, and baking powder.
In a large mixing bowl add mango pulp, oil, sugar and coconut milk.
Mix well until sugar dissolves.
Sift in the plain flour, baking powder, baking soda and salt to the mango pulp mixture and mix gently.
Don’t mix vigorously, if the mixture appears very thick, add more coconut milk little by little.
Pour into a lined or greased loaf tin – I used one 10 inch loaf pan.
Bake it in the preheated oven for 40 minutes, checking at 30 minutes.
Test with a skewer or knife. If it comes out clean, remove the cake from the oven and let it cool completely.
Prepare a semi-thick icing by mixing together icing sugar, lime juice and water.
Drizzle it over the cooled cake.
Optionally garnish the cake with lime zest or slivered nuts or rose petals.
Storage
You can store mango coconut cake in an airtight container at room temperature for about 2 days.
You can also freeze the loaf cake – freeze whole or slices in foil or a freezer safe container and allow to thaw at room temperature.
Other Cake Recipes
Ras malai cake
Gulab jamun cake
Baklava Cake
Chocolate orange cake
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Vegan Mango Coconut Cake
Equipment
- 1 Mixing bowl
- 1 oven
- 1 Loaf tin
Ingredients
- 200 grams plain flour
- 200 millilitres mango pulp
- 100 grams sugar
- 75 millilitres oil
- 100 millilitres coconut milk
- 2 tablespoon desiccated coconut
- ½ teaspoon bicarbonate soda Baking Soda
- 1 ½ teaspoon baking powder
- pinch salt
Icing
- 4 tablespoon icing sugar
- 1 teaspoon lime juice optional
- 1 tablespoon water
Instructions
- Preheat the oven to gas mark 4.
- In a large mixing bowl, place flour, salt, desiccated coconut, baking soda, and baking powder.
- In a large mixing bowl add mango pulp, oil, sugar and coconut milk.
- Mix well until sugar dissolves.
- Sift in the plain flour, baking powder, baking soda and salt to the mango pulp mixture and mix gently.
- Don’t mix vigorously, if the mixture appears very thick, add more coconut milk little by little.
- Pour into a lined or greased loaf tin – I used one 10 inch loaf pan.
- Bake it in the preheated oven for 40 minutes, checking at 30 minutes.
- Test with a skewer or knife. If it comes out clean, remove the cake from the oven and let it cool completely.
- Prepare a semi-thick icing by mixing together icing sugar, lime juice and water.
- Drizzle it over the cooled cake.
- Optionally garnish the cake with lime zest or slivered nuts or rose petals.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note: This post was originally created on May 11th, 2018, but since we have updated the post with new pictures and content.
Vegan Mango Coconut Cake
Equipment
- 1 Mixing bowl
- 1 oven
- 1 Loaf tin
Ingredients
- 200 grams plain flour
- 200 millilitres mango pulp
- 100 grams sugar
- 75 millilitres oil
- 100 millilitres coconut milk
- 2 tablespoon desiccated coconut
- ½ teaspoon bicarbonate soda Baking Soda
- 1 ½ teaspoon baking powder
- pinch salt
Icing
- 4 tablespoon icing sugar
- 1 teaspoon lime juice optional
- 1 tablespoon water
Instructions
- Preheat the oven to gas mark 4.
- In a large mixing bowl, place flour, salt, desiccated coconut, baking soda, and baking powder.
- In a large mixing bowl add mango pulp, oil, sugar and coconut milk.
- Mix well until sugar dissolves.
- Sift in the plain flour, baking powder, baking soda and salt to the mango pulp mixture and mix gently.
- Don’t mix vigorously, if the mixture appears very thick, add more coconut milk little by little.
- Pour into a lined or greased loaf tin - I used one 10 inch loaf pan.
- Bake it in the preheated oven for 40 minutes, checking at 30 minutes.
- Test with a skewer or knife. If it comes out clean, remove the cake from the oven and let it cool completely.
- Prepare a semi-thick icing by mixing together icing sugar, lime juice and water.
- Drizzle it over the cooled cake.
- Optionally garnish the cake with lime zest or slivered nuts or rose petals.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Keri No Chundo is a classic Gujarati sweet and sour mango pickle that is prepared with particular raw mango called Rajapuri Mango, sugar and basic spices. This Mango chunda pickle is a very well known through out Indian community. This sweet, spicy and tangy Instant chunda recipe can be done quick in 20 minutes on the stovetop or Instant Pot.
Have you tried this irresistible pickle with Methi Thepla ?
- What is Chunda
- Ingredients for Mango Chunda
- Traditional Mango Chunda Recipe
- How to make Instant Chunda recipe
- Instant Pot Keri No Chundo
- Chunda Recipe with Jaggery
- Zero Oil Instant Mango Chunda Recipe
- Storage
- Serving
- Other pickle recipes
What is Chunda
Keri No Chundo is a traditional Gujarati Recipe.
Non-Gujarati people call it ‘Aam Ka Chunda’ or ‘Gujarati Chunda’ or ‘Mango Chunda’. This incredibly delicious Gujarati sweet and sour pickle can be found in most Gujarati kitchens and Gujarati Thali .
Chundo translates Mashed and in Gujarati lingo, we pronounce Chundo NOT Chunda.
Keri No Chundo is a great accompaniment to so many recipes, and this chundo transforms an ordinary meal into something special.
Gujarati pickle chunda has all the flavours which your taste buds crave. It is prepared with a handful of kitchen cupboard ingredients such as grated raw mangos, sugar, and chili powder.
This chundo is vegan, gluten-free and oil-free pickle (authentic version) and is a must when we travel on a long journey or any road trips with theplas.
Aam chunda (mango preserve) requires no pickling liquid such as vinegar. Indian pickles are different than Western pickles. This mango chunda is like a raw mango chutney and has a long shelf life.
It is similar to Aam Ka Murabba but this recipe does not use cardamom or saffron. It is made with rajapuri mango which can be found during the mango season. They have a greenish pulp and are less sour mangoes.
It adds just the right hint of sweetness, sourness, and spiciness to the meals.
Keri No Chundo, some also call it khaman, can be a delightful gift for the ardent pickle lover or many senior citizens who are living on their own and are unable to make it.
There are 2 ways of making chundo recipe, the traditional way and the instant version. I have included both methods along with Instant Pot version too.
Ingredients for Mango Chunda
- Raw mango – Raja Puri mangoes are specially used for making Indian pickles. Use raja puri raw mango if possible, if you can not find, any variety will work.
Raja Puri mangoes are less sour/tangy thus it is useful for sweet pickles. They also hold up their shape better whilst cooking.
Sugar – regular sugar works fine. If you wish you can add brown sugar too.
Red Chili Powder and dried red chilli
Cumin seeds
Oil (optional)
Hing (asafoetida) optional
For Traditional recipe (If making it under the sun) you will only required first 4 ingredients.
Traditional Mango Chunda Recipe
My grandma in India always made Chundo in the heat of the sun using the traditional and authentic way where chundo ripens in the heat of the sun and can take up to 8-10 days to prepare.
In places like Florida, Texas, California, Nevada and Arizona in America, the sunlight is very harsh and intense. Therefore, chundo can be ready in just 3 days.
If you want to learn to make Indian pickles, this is the simplest recipe.
This traditional Keri No Chundo recipe is also known as Tadka Chaya No Chundo in Gujarati.
- First add salt to the grated mango and leave it for 5-10 minutes then squeeze out all the water.
- Place the grated mango in a stainless steel pan, add sugar (traditional chundo made with sugar only) mix well and cover the pan with a clean white muslin cloth, tie the cloth with the string.
- Keep the pan facing the scorching sun ( keep some turmeric powder around the pan, so ants don’t crawl to the pan.
- Every day bring the pan in the evening in the house and give it a good stir and cover it with the cloth again.
- After 4-5 days you’ll see sugar syrup in the pan, add chilli powder and cumin seeds and hing and cover the pan again.
- Keep this mixture in the sunny weather, it will be ready in another 2-3 days.
How to make Instant Chunda recipe
You can make instant aam chundo on the stove top as well.
Just grate raw unripe mangoes, add sugar, mix it and put it on the stove, check for 2 thread consistency syrup, add spices and voilà! You will have delicious and wonderful quick Chunda recipe in no time, just like you make regular Aam Ki Launji
Wash the mangoes, dry with a cloth, peel and grate them.
Add salt and leave it for 5 minutes. Squeeze out all the water from it.
In a pan heat oil, add hing and dry red chilli.
Once is sizzles, add grated mango and mix.
Add sugar and mix.
Allow the sugar to dissolve on medium heat and simmer till you get two thread sugar syrup.
Turn off the heat and add crushed cumin seeds.
Now add red chilli powder.
Mix well, allow it to cool.
Store in a sterilised glass jar.
Instant Pot Keri No Chundo
Select Saute option, heat oil in the inner pot of Instant Pot. Add dry red chilli and hing.
Now add grated mango (Wash the mangoes, dry with a cloth, peel and grate them. Add salt and leave it for 5 minutes. Squeeze out all the water from it.)
Stir for a minute, CANCEL the saute mode.
Add sugar and keep stirring until sugar dissolves. (it will take less than 2 minutes)
Deglaze the pot, make sure nothing is sticking on base of the inner pot.
Secure the lid and position the valve on sealing MODE.
Pressure cook LOW for 5 minutes.
Let naturally release the pressure. (15-20 minutes)
Remove the lid, stir the mixture and let it cool completely.
Add cumin seeds and red chilli powder, combine well.
The mixture will go thicker upon cooling.
Store in a jar.
Chunda Recipe with Jaggery
Jaggery is known as Gud or Gor, although traditional Gujarati chundo is made with only granulated sugar, many prefer using jaggery.
Just keep in mind that if you use jaggery, it will lend darker colour to the chundo and alter the taste too.
Use the same amount of gor instead of sugar, you may use brown sugar too.
Zero Oil Instant Mango Chunda Recipe
Don’t want to use oil in this recipe? No worries, the good news is that you can make this relish without any oil and still taste so delicious.
Just skip the vaghar or tempering (step 3 in a recipe card below) and follow the same method.
Tip – In the traditional Gujarati chundo recipe turmeric powder is never added.
Storage
Once it is totally cooled, store keri no chundo in a clean, sterilized glass jar. You can keep it out on the kitchen counter or a cool place atleast for 2 weeks.
Or, you can store in the fridge for a month.
Serving
In Gujarati cuisine, chundo is served with plain Gujarati thepla. You may serve with plain whole wheat paratha too.
Serve as part of a traditional Indian meal. It tastes especially great with masala puris for a sweety and savory combination!
Hope you enjoy this easy, authentic Indian pickle recipe. If you like mango chundo, you will also like aam ka murabba which is made with cloves.
You can also make cheese toast with this chundo.
Other pickle recipes
Instant Carrot Green Chilli Pickle
Gajar Marcha Athanu
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Keri no Chundo (Chunda)
Equipment
- 1 Frying pan or big pot or instant pot
- 1 grater
Ingredients
- 500 grams Mango* Raw – grated
- 500-600 grams Sugar** white or brown
- 1 tablespoon Oil
- 1 Red chilli dried
- Pinch Hing
- 1-2 tablespoon Chilli Powder Red (Kashmiri)
- 2 tablespoon Cumin seeds crushed lightly
- 25 grams Salt
Instructions
Instant Pot Method
- Select Saute option, heat oil in the inner pot of Instant Pot. Add dry red chilli and hing.
- Now add grated mango (Wash the mangoes, dry with a cloth, peel and grate them. Add salt and leave it for 5 minutes. Squeeze out all the water from it.)
- Stir for a minute, CANCEL the saute mode.
- Add sugar and keep stirring until sugar dissolves. (it will take less than 2 minutes)
- Deglaze the pot, make sure nothing is sticking on base of the inner pot.
- Secure the lid and position the valve on sealing MODE.
- Pressure cook LOW for 5 minutes.
- Let naturally release the pressure. (15-20 minutes)
- Remove the lid, stir the mixture and let it cool completely.
- Add cumin seeds and red chilli powder, combine well.
- The mixture will go thicker upon cooling.
- Store in a jar.
Stovetop Method
- Add salt to grated mango and leave it for five minutes. 500 grams Mango*, 25 grams Salt
- Squeeze out all the water from it.
- In a non-corrosive or stainless steel pan heat oil, add dry red chilli and hing, 1 tablespoon Oil, 1 Red chilli, Pinch Hing
- Add grated mango and sugar and mix well. 500-600 grams Sugar**
- On medium heat keep cooking and stirring until the sugar dissolves.
- Continuously cooking till you get 2 thread sugar syrup.
- Switch off the heat, add red chilli powder and cumin seeds. 1-2 tablespoon Chilli Powder, 2 tablespoon Cumin seeds
- Mix well and let it cool completely to room temperature.
- Once cool store in a sterile jar.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – this recipe was first published in May 2016. This post has since been updated with helpful content and new images. The recipe remains the same.
