firstly, in a blender take 1 cup mango and ¾ cup sugar.
blend to smooth puree dissolving sugar completely.
transfer the mango puree into large bowl.
add ½ cup oil, 1 tsp vinegar and ½ tsp yellow food colour.
using a whisk, mix well making sure everything is well combined.
now place a sieve and add 2 cup maida, 1 tsp baking powder, ¼ tsp baking soda and ¼ tsp salt.
sieve the flour making sure there are no lumps.
mix well using cut and fold method.
now add ¼ cup milk and mix until the batter is combined well.
to prepare cake in a pressure cooker add in 1½ cup of salt and close the lid of cooker without keeping the gasket and whistle. heat for 5 to 10 minutes. as a result, gives a preheat oven atmosphere.
now transfer the cake batter to a cake mould (dia: 7 inch, height: 4 inch). make sure to line a butter paper at the bottom to prevent from sticking.
and also tap twice to level up uniformly and remove any air bubbles if present.
place the cake pan into preheated cooker.
cover and cook on a medium flame for 45 minutes. you can alternatively, preheat and bake at 180-degree celsius for 45 minutes.
insert a toothpick and check if the cake has baked completely.
cool the cake and then unmould the aam cake.
finally, enjoy eggless mango cake as it is or decorate with frosting.