Serves 1

Ingredients:

• 4 tbsp all-purpose flour (plain flour)
• 2 tbsp sugar (adjust if mango pulp is sweetened)
• 1/4 tsp baking powder
• Pinch of salt
• 3 tbsp mango pulp (fresh or canned)
• 2 tbsp milk
• 1 tbsp neutral oil or melted butter
• 1/4 tsp vanilla extract (optional)
• Pinch of cardamom (optional, for an Indian twist)

Instructions:

1. Mix dry ingredients:
   In a microwave-safe mug, whisk together flour, sugar, baking powder, and salt.
2. Add wet ingredients:
   Stir in mango pulp, milk, oil/butter, and vanilla (if using) until smooth.
   Add cardamom if you’d like a spiced flavor.
3. Microwave:
   Microwave on high for 60–90 seconds. The cake should rise and be just set on top. Don’t overcook — it will continue to cook slightly as it sits.
4. Cool & enjoy:
   Let cool for a minute. Optional toppings: whipped cream, a drizzle of mango pulp, or chopped pistachios.

Tips:

• Using sweetened mango pulp? Reduce sugar to 1 tbsp.
• Want it richer? Add 1 tbsp of yogurt or a spoon of condensed milk.
• No microwave? Bake in an oven-safe ramekin at 180°C (355°F) for about 12–15 minutes.