Using a hand beater, beat the egg whites in a bowl with the cream of tartar until soft peaks. Next, add the sugar (60 grams) and continue beating until stiff peaks form. Set aside once done

In another bowl, combine the egg yolks and sugar (140 grams) Beat well till light and fluffy. Then, add the mango puree and oil, continue beating. Next, add the sour lime juice, edible colour, and essence as required. Add in the flour and mix well making sure there are no lumps

In the end, combine the egg whites mixture, with the batter. Fold it carefully. Once the batter is ready pour it in a 7-inch baking dish, lined with parchment paper only at the base (no greasing)

Bake this in a preheated oven for 50 to 60 mins on the top & bottom mode at 170 degrees C. The cake should spring back when pressed in the center. Once done let it sit for an hour before removing it from the cake dish

Note steps.. Adding the yellow colour and mango essence to the batter is optional but I’the still recommend you do so to enhance the colour and flavor of this mango pulp cake

To make the mango pulp, it’s best to blend an overripe mango. The colour is darker and the flavor is sweeter with a looser texture