An image showcasing a luscious pressure cooker mango cake, its golden-brown crust adorned with delicate slices of fresh mango

Pressure Cooker Mango Cake

Looking for a delightful and tropical dessert? Look no further than this amazing recipe for pressure cooker mango cake. Bursting with vibrant flavors and a light, airy texture, this sweet treat is a must-try.

Let us guide you through the easy steps to create this heavenly delight. So, grab your pressure cooker and get ready to savor a slice of paradise.


You may be wondering how often people make pressure cooker mango cake. Well, let me tell you, this delightful dessert has become quite popular in recent years.

Originating from South Asia, where mangoes are abundant, this cake is a delicious fusion of flavors. The sweet and juicy mangoes are pureed and added to the cake batter, giving it a tropical twist.

The pressure cooker is used to bake the cake, resulting in a moist and tender texture. The convenience and speed of using a pressure cooker have made this dessert a favorite among busy individuals who still want to enjoy a homemade treat.

Ingredients for Pressure Cooker Mango Cake

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 1/2 cup milk
  • 2 eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup mango juice (or mango puree for more intense flavor)
  • Zest of one small mango (optional for added flavor)
  • 1 tsp mango essence or extract (optional for a stronger mango flavor)

For the Mango Frosting (Optional):

  • 1 cup powdered sugar
  • 1/2 cup butter, softened
  • 2 tbsp mango juice or puree
  • 1/2 tsp mango essence (optional)
  • A pinch of salt


  • Neutral oil or butter for greasing the cake tin
  • 1 cup of salt or sand to create a layer at the bottom of the pressure cooker
  • Parchment paper (optional)


  1. Prepare the Pressure Cooker:

    • Remove the gasket (rubber ring) and the whistle from the lid of the pressure cooker. This is very important to prevent any pressure building up inside.
    • Spread a layer of salt or sand at the bottom of the cooker to prevent the cake tin from direct heat. Place a metal stand over the layer of salt.
  2. Prepare the Cake Tin:

    • Grease the cake tin with oil or butter and line it with parchment paper if available.
  3. Mixing Dry Ingredients:

    • In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  4. Creaming Butter and Sugar:

    • In a separate large bowl, cream together softened butter and sugar until the mixture is light and fluffy.
  5. Adding Eggs and Flavoring:

    • Beat in the eggs one at a time, then add the vanilla extract and mango essence if using.
  6. Incorporating Dry Ingredients and Liquids:

    • Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
    • Gently fold in the mango juice and zest if using.
  7. Baking the Cake:

    • Pour the batter into the prepared cake tin and gently tap to remove air bubbles.
    • Place the tin on the stand inside the pressure cooker.
    • Close the lid of the pressure cooker without the gasket and whistle.
    • Turn the heat to medium and let the cake cook. It may take around 45-60 minutes. You can check if the cake is done by inserting a toothpick into the center. If it comes out clean, the cake is ready.
  8. Cooling:

    • Once the cake is done, turn off the heat and let the cake cool in the tin for about 10 minutes. Then, remove it from the tin and let it cool completely on a wire rack.
  9. Prepare the Frosting (Optional):

    • While the cake is cooling, you can prepare the mango frosting by beating together the powdered sugar, softened butter, mango juice/puree, mango essence, and a pinch of salt until smooth.
  10. Frost the Cake:

    • Once the cake is completely cool, frost it with the mango frosting if desired.

Tips for Cooking

To enhance your cooking experience, consider these helpful tips for preparing the pressure cooker mango cake.

First, make sure to use ripe mangoes for the best flavor. Look for mangoes that are slightly soft to the touch and have a sweet aroma.

Additionally, grease the pressure cooker well to prevent the cake from sticking to the bottom.

When mixing the batter, be careful not to overmix as this can result in a dense cake.

Once the cake is cooked, let it cool completely before removing it from the pressure cooker to avoid any breakage.

Decorate the cake with fresh mango slices or a dusting of powdered sugar for a beautiful presentation.


Final Thoughts

For the best results, consider these final tips when making the pressure cooker mango cake.

Firstly, make sure to use ripe and sweet mangoes for the best flavor. The ripeness of the mangoes will greatly impact the taste of the cake.

Additionally, be sure to properly grease and line the pressure cooker with parchment paper to prevent the cake from sticking to the sides. This will make it easier to remove the cake once it’s cooked.

Carefully follow the instructions for cooking time and pressure settings provided in the recipe. Cooking the cake for too long or at too high a pressure can result in a dry and overcooked cake.

Allow the cake to cool completely before removing it from the pressure cooker and serving. This will ensure that the cake sets properly and maintains its shape.

Frequently Asked Questions

Can I Use a Regular Cake Pan Instead of a Pressure Cooker to Make This Mango Cake?

Yes, you can definitely use a regular cake pan instead of a pressure cooker to make this delicious mango cake. Simply make sure to adjust the baking time and temperature as needed. Enjoy your baking!

Can I Substitute the Mango Puree With Another Fruit Puree?

Yes, you can replace the mango puree with another fruit puree. This substitution might alter the taste, but don’t hesitate to try different fruit purees to personalize the cake.

How Long Does It Take to Cook the Mango Cake in a Pressure Cooker?

It typically takes approximately 30 minutes to cook the mango cake in a pressure cooker. It is important to carefully follow the recipe instructions and adapt the cooking time according to your specific pressure cooker model.

Can I Use Frozen Mangoes Instead of Fresh Ones for This Recipe?

Yes, you can use frozen mangoes instead of fresh ones for this recipe. Frozen mangoes will still provide a delicious flavor to your pressure cooker mango cake. Just make sure to thaw them before using.

Can I Make This Mango Cake Without Eggs for a Vegan Version?

Yes, it is possible to make this mango cake without eggs for a vegan version. Simply replace the eggs with flaxseed meal or applesauce. This substitute will ensure that the cake remains both delicious and moist!

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