We can't imagine summer without mangoes and to prove the fact,  Home bakers challenge  had challenged this delicious treat of the season for this month..I must thank Sangeetha for this wonderful recipe, where chocolate and mango paired very well and tasted great. As usual couple of recipes was given, one with butter & egg version and another is eggless & butterless version.. I selected second one and no one in my home found it is a eggless cake.. You can adjust sugar level according to the sweetness of the mangoes..

Preparation time: 10 ~ 15 minutes
Baking time:  30 ~ 60 minutes ( depends on the size of the cake and oven settings)
Makes 9' loaf cake or 9 mini loaves
Source:  Spicytreats

Dry Ingredients
2 cups all Purpose flour   
1 1/2 tsp baking powder    
1/2 tsp baking Soda   
1/4 tsp salt    
3/4 cup sugar       
1/4 cup cocoa powder ( mix with 2 tbsp warm water) ( see notes)

Wet Ingredients:
5 tbsp cooking oil  (see notes)  
1 tsp vanilla    
1 cup fresh / store bought mango pulp  ( I used fresh mango)
1/4 cup milk @room temperature
1/4 buttermilk   @ room temperature

Method
1)Preheat oven to 350 degree Fahrenheit and Grease, line the pan with parchment paper.
2)In a large mixing bowl, combine sugar and oil then to this add mango pulp, milk, yogurt, vanilla, buttermilk and mix well.
3)In another small bowl, combine flour, baking soda, baking powder and salt mix and now add this flour mixture to the mango-milk mixture and mix until everything combine well.
4)Now take a small cup, add cocoa powder and 2 tsbp warm water and mix well.
5)Then transfer half of the mango batter to another bowl and add this cocoa paste and combine well.
6)Now both ur mango batter and chocolate batter are ready.
7)Then to the lined loaf pan, add mango and cocoa batter alternatively like a checker board pattern or simply fill with mango batter then add remaining cocoa batter in 3 small circles, make swirls as you like.
8)Tap the pan gently to set the batter evenly and bake it for 30-55 minutes or until done(check by inserting a knife or toothpick which should come out clean).

Notes:
* I used 1 oz half of 1 oz semi sweet chocolate bar instead of cocoa powder and reduced  1 1/4 tbsp of oil from the recipe. ( i.e. 1 oz choco bar =  3 tbsp of cocoa powder 1 tbsp fat( oil or butter))
* If you are using choco bars instead of cocoa powder, just melt and cool the choco bar. Mix this with one portion of mango batter  as said in step 5.
* As I bake this cake in mini loaf pan, it took 30 minutes to bake and you can follow the recipe timing as given and keep an eye on your cake after 30 minutes since every ovens are different in temperature and settings.
* You can also add mini chocolate chips, chopped nuts to this and arrange  batter as per your wish.
                                                  www.sarasyummybites.com