Mango Milk Cake is a modified version of a simple Indian milk cake with mango. It is a no-bake recipe that is originally from Alwar, Rajasthan. Further, it is an eggless recipe hence fit to enjoy by vegetarians.

In places like Mexico and Latin America, a similar dessert is made with Tres Leches, i.e. milk cake or sponge cake. It has similar ingredients, but the making and components are very different.

This recipe has a summery twist of the regular milk cake, adding one more dessert to the fusion of numerous Indian sweet recipes. You can have it anytime and anywhere.

The Thickening Agent

The milk cake is not capable of thickening with just evaporating milk. Therefore, we are using custard powder. It is the primary reason for the thickness and somewhat for the cake’s texture. Try different flavoured powders for more taste in the cake.

You can make custard powder at home. Take a cup of powdered sugar and cornflour half its measure. Add 1/2 tsp of vanilla extract and 1/4 tsp of food colour (optional).

Which Milk to Use?

Milk is the base of this recipe, hence the name.

The Non-Indian version of this recipe uses three types of milk-  evaporated milk, condensed milk, and heavy cream. We are just using the regular milk.

However, if you can have milk with more fat content, it will be better. The main trick will be to cook the milk without getting it to burn.


The puree we are using is itself a substitute here. I recommend using mango pulp to get the flavour. But it is mostly not possible. Therefore, we are using the puree available in the market.

Also, if you do not like the custard powder or do not like using it, you can substitute it with powder milk. That will provide the same result.

We are also using Kesar milk. It will enhance the excellent colour of the cake. However, it is entirely optional and skippable.

TR’s Extra Shots

  • Flavours – Similarly to this recipe, you can add different fruit flavours to make a new version of this recipe. Banana, coffee, chocolate, strawberry, etc., are the recommended ones.
  • Aroma – For more aroma, you can add cardamom or nutmeg powder.
  • Garnishing – We have only used pistachio. We can also use almonds, cashews, dry fruits, or even mango pieces for garnishing.
  • Moisture – You can use a little bit of ghee or butter for smoothness and glaze.
  • Extra – Try it with some whipped cream with more mango flavour, or any other flavour, if you want.
  • Mould – We have used a square mould. You can use them in any shape you want.

Frequently Asked Questions

Is mango milk cake the same as Kalakand?

Both the sweets are commonly mistaken as the same. It is understandable since both are from the same region and are similar in more than one way. However, there is a difference in the texture of these sweets. This cake is smoother in texture in comparison to Kalakand. Kalakand contains grated paneer and milk solids; therefore, its texture is more grainy.

Can I use condensed milk?

Yes, you can use condensed milk. Just add it after cooking the mixture. But since it is primarily sweet, you will need to adjust the sugar in the recipe. If the condensed milk is sweet enough and the mango pulp is also lovely, you can skip the sugar altogether.

Can I make milk cake in other flavours?

Yes, it’s possible to make milk cake with orange, pineapple, strawberries, banana, coffee, chocolate, peach and even rasmalai flavours.

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