“It’s better to loose a hand… than lose a mango”…I read that somewhere. Mangoes are really precious to most.Very few people actually dislike the taste of the mango-the so-called ‘King of Fruits’. The mango originated in Southeast Asia where it has been grown for over 4,000 years, and apart from being a tasty comfort fruit they are pretty nutritious as well. Did you know that they contain vitamins, minerals, anti-oxidants and an enzyme with stomach soothing properties similar to the papain found in papayas? Cool huh?
I had actually just read all this off the internet, and what do you know, I did have some
extraneous mangoes lurking in my kitchen. So I did what I know best-Bake. I pulled out a recipe from a cousin’s old hotel management book for pineapple upside down cake and used it for the mangoes. Voila!!
The cake was exquisite. I’m sure they would have looked a lot more lovely had I paid some attention to arranging the mangoes neatly. But the taste was GOOD! I swear I could hear angels chorusing when I took a bite. Try it out. If there is one thing you will never regret, THIS IS IT.
40g unsalted butter (melted)
100g caster sugar
2 large mangoes
175g unsalted butter, softened
175g caster sugar
3 eggs, beaten
2 tsp baking powder
75ml milk, at room temperature
225g plain flour
Heat the oven to 180 C
Butter your cake tin well.
In a small saucepan , over low heat dissolve the castor sugar and 2 tbsp water over a
Bring to the boil and continue to cook without stirring until the sugar has turned a deep caramel colour. Immediately add the 40g butter and
swirl the pan to combine. Pour immediately into the
cake tin, covering the base evenly. Keep aside to cool.
Cut the mangoes into even sized strips and arrange neatly over the hard caramel
in the cake tin.
Sieve the flour, baking powder and the salt and mix well with a spoon.
Now beat the softened butter and the caster sugar until pale and fluffy. Slowly add in the beaten eggs, beating well after each addition.
Fold in the flour mixture into the butter mixture using a spoon until just blended.
Add the milk and mix again until the mixture is smooth.
Carefully spoon the cake mixture over the mango slices, ensuring that the mango slices stay where they are.
Bake for about 35-40 minutes or until a skewer inserted into the middle
of the cake comes out clean.
Let the cake cool for 5 minutes before turning on to your serving dish.