Eggless Mango Semolina cupcakes


Okay so I have one more mango recipe to share with you all ! I know I know I’m a crazy mango maniac , I absolutely love this fruit and can have it in any form ! Though honestly I best enjoy it as it is ! Well I don’t have the luxury of eating those heavenly Alphonso mangoes , so I’m making do with the pulp which is readily available in most Indian stores ! Do try out the Alphonso one over the kesari mango pulp , I bet you will fall in love with it πŸ™‚


So I had bookmarked this recipeΒ shared my dear friend Soniya , who blogs at The Belly Rules The Mind along with her friend Anvita! Β This is an eggless mango semolina cake. All you need it just 1 bowl , and 10 minutes of prep time , and you have yourself this delicious and exotic , tropical mango cake in 20 minutes flat ! I’m literally short on words on how to describe it , coz its’s so good and decadent even without any frosting ( totally not required). Yet another tea time cake that will definitely be added to my repertoire !


Thanks Soniya for this wonderful recipe ! Do check out her blog guys for more healthy treats πŸ™‚


Measuring cup used, 1 cup = 250 ml

Ingredients : ( Yields 7 standard sized Β cupcakes)

1 cup fine variety semolina

1/4 cup vegetable oil ( I used sunflower oil)

1/2 cup sugar

1 cup mango pulp ( I used canned pulp )

1/2 teaspoon green cardamom powder ( elaichi)

1 teaspoon baking powder

1/8 teaspoon salt

nuts of your choice for garnish (optional )


  1. Preheat oven to 350 degrees F. Line a muffin pan with liners ( I used silicone liners) or you can use a loaf pan.In a mixing bowl, add semolina, sugar , salt and cardamom powder and baking powder. Mix well.
  2. Add oil to this and mix again.
  3. Add mango pulp , mix well.
  4. Set this batter aside for 10 mins, so that the semolina absorbs the moisture.
  5. Transfer the batter to the liners or loaf pan and bake for about 20 minutes if using the muffin pan or about 30 minutes if using the loaf pan . If the toothpick comes out clean, it’s done. Transfer to a cooling rack and Let it cool for 10 minutes, the remove from the muffin pan/loaf pan and cool completely. Garnish with sliced almonds or nuts of your choice.


  1. The cupcakes do not really brown on top as the loaf cake, remove them out as soon as the toothpick comes out clean.
  2. I filled the batter almost to the rim of the liners, you can fill 2/3rd and probably get around 8 cupcakes. They do not rise a lot.
  3. You can also use fresh mango pulp, try and use a pulpy mango. Cut the mango , scoop out the flesh, discard the seed. Make a puree without adding any water. Strain through a fine mesh sieve to get rid of any fibers.




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Thanks for stopping by !







  1. tentimestea says:

    These cakes look so sunny and full of mango Freda! Ohlala, the combination with cardamom sounds delicious. I hope it’s mango season soon for those Alphonso mangoes!

  2. Lina says:

    I had already made a comment on this! But cannot find it! This recipe is really wonderful Freda! I love the unique combo of ingredients which I am sure taste amazing when had together. I have never added semolina in cakes or cupcakes before! I am this recipe has to be tried!

  3. Sahana says:

    Hello! I found your recipes wonderful πŸ˜€
    Can you make a fire-less easy cooking recipe?? You know, as mother’s day is nearing, I wanna make something which would be really surprising for her…which she would remember and value in her heart. Please! ;-D
    P.S I really love you blog! Have a g’day ahead!

  4. Shivani says:

    This looks great! Would love to try this tonight for some friends. However, I’m falling short of just about half a cup of mango puree. Any substitutes that you could suggest for the remaining half? πŸ™‚ Thanks!

    • Freda Dias says:

      Thanks Shivani! The consistency might change without that 1/2 cup, you could try adding a banana or 2 eggs if you eat eggs. But with the banana the taste will change.

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