Tea Time Mango Cake

Hello foodies,

After a long India trip, I am back with my favorite thing – Baking. ๐Ÿ™‚ So this time, I baked this scrumptious Tea Time Mango Cake. It was almost the tea time when I was baking this cake, otherwise you can relish this delicious spongy cake anytime you want. ๐Ÿ™‚ Mango is my all time favorite fruit, and in Florida you can find it almost any day because of warm weather. So, this cake is full of Mango chunks & aromatic with its tropical flavor. Homemade cakes are so yummy & fluffy, sponge base is so delicious to have, especially when it straight out of the oven to the table. ๐Ÿ™‚ Warm, spongy, crunchy top make this cake luscious.

This cake is also be serve in the breakfast, or could be a perfect tiffin snack for the kids. All I can say that this Mango cake is just perfect for anytime. This cake can be make with any fruit of your choice. You can choose frozen fruits instead of fresh ones if not available in the grocery stores. Warm, spongy, homemade cakes are everyoneโ€™s favorite but when it is full of fruit, its like icing on the cake. ๐Ÿ™‚

This lip smacking, warm, fruity, spongy cake is ready. You can serve it at tea time, breakfast or even in kidโ€™s tiffin for snack.

See you next


Tea Time Mango Cake


  • All purpose flour - 1-1/4 Cups
  • Eggs - 3 large (Room temperature)
  • Sugar - 3/4 cups
  • Unsalted Butter - 1 stick( Room temperature)
  • Baking powder - 1/4 tsp
  • Vanilla extract -1 tsp
  • Salt -1/2 tsp
  • Mango - 1 (Fresh, cut in chunks)
  • Baking pan - 9 inch deep
  • Multigrain cereal - 2 Tbsp (Totally optional)


  1. Preheat the oven 350 degrees , take the 9 inch deep baking pan, brushed with some butter and keep aside.
  2. In a stand mixer OR with the hand mixer, mix sugar and butter together until its light & fluffy.
  3. Add the 3 large eggs one by one.
  4. Now, add flour in 3 parts, fold the batter and mix the mango chunks.
  5. Sprinkle some dry fruits on top of the cake batter. Its totally optional. I sprinkled some multigrain cereal.
  6. Put all the batter in baking pan and bake for 25-30 minutes or until its golden brown.
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Pistachio & Cranberry Brittle

Hello foodiesโ€ฆ..

Its been a while since I posted the last recipe. I have not been regular to the blog because we moved from Ohio to Florida. A big change ๐Ÿ™‚

So, after settling into the new place I finally got some time to come up with this quick recipe:)

This Pistachio & Cranberry Brittle is so easy to make and perfect for holiday seasons. This is a traditional Christmas candy.:) As a kid, I only had peanut brittle in my home, and it was one of my favorite thing to eat. In india, during winters, you can find Peanut & sesame seed Brittle on most of the snack vendors. But, as you know that change is always good ๐Ÿ™‚ So, I changed this peanut brittle recipe with Pistachio & Cranberries. Dried cranberries is an easily available option and Pistachio is so aromatic and contrast beautifully with cranberries. The flavor of these two ingredients scrumptiously compliment each other.

Pistachio & Cranberry Brittle is also a great holiday gift to your dear ones when especially it is homemade. ๐Ÿ™‚ This recipe has a long shelf life so you can leave this on your kitchen counter in an air tight container. Just 3 ingredients & very little time makes a flavorful, a little crunchy & luscious recipe. So, lets start making this Pistachio & Cranberry Brittle.

This Pistachio & Cranberry Brittle is ready to serve or pack for the holiday season. ๐Ÿ™‚


Shilpi ๐Ÿ™‚


Pistachio & Cranberry Brittle


  • Pistachio( No shell) - 1/4 Cup
  • Dried Cranberries - 1/4 Cup
  • Sugar - 1 Cup ( You can choose Jaggery instead of Sugar)
  • Water- 2 Tbsp
  • A Cookie Sheet & Parchment/Butter Paper


  1. Lined a baking sheet with parchment/butter paper and set aside.
  2. In a pan, take sugar & water on a medium-low flame.
  3. Lets sugar melt completely and caramelized. It will take a little time to caramelized.
  4. When sugar is in brown color and caramelized, put the pistachio & Cranberries and mixed them.
  5. Now transfer this mix on lined up parchment paper. Be cautious, melted sugar is very high in temperature.
  6. spread it with a spatula and let it cool down completely. You can cut it in any shape you want or just roughly brick them with the hands.
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