a) Raw
b) In pies and crumbles
c) In pudding and smoothies
d) In cupcakes!
In my search for different ways to use up the mangoes I have (which are abundantly available here in Nigeria at the moment), I came across recipes for mango cakes. To my disappointment, however, after trying two or three of the recipes that called for mango purée, I found that the mango flavour wasn't at intense as I would have liked. There would just be hints of mango flavour.
So I set out to remedy that. I experimented with this recipe, and it worked fabulously! When you bite into these cupcakes, you get a full blast of mango in your mouth; a mind-blowing combination of sweet and tart. These are delicious.
Warning: These cupcakes are for mango freaks, like me!
Yield- 24 mini cupcakes
Ingredients
1 3/4 cup, flour
3/4 teaspoon, baking powder
3/4 teaspoon, salt
2 eggs
1 cup,sugar
3/4 cup, olive oil
2 cups, chopped mango
3/4 cup, water
Method
Preheat the oven to 350 F
Sift all dry ingredients together in a bowl.
In a mixing bowl, whisk the eggs for 2 minutes on medium high.
Slowly add in the sugar, whisk till mixture is thick and pale.
At this point, I like to revert to my wooden spoon, because it's very easy to over mix batter with a mixer. The wooden spoon gives me more control.
Alternately mix in the flour and oil, in batches, starting and ending with the flour.
Add the water, mix.
Fold in the mango.
Pour into cupcake pans, and bake for 12 minutes.
If I can, you can,
Deema.
A girl after my own heart. I loooooove mango season and have taken full advantage of the fruit in salads and baked goods. I definitely have to try this out. I made a mango crumb cake and it was soooo good. Thanks for the recipe. And I would love to see pics of final results of ur recipe like in the previous posts.
ReplyDeleteThanks Chinwe. Crumb cake sounds wonderful. I think I'm trying that next. Can you share your recipe? Or maybe mango cobbler.
ReplyDeleteThanks for visiting my blog. Pls come back
Ps:the final pic is there. It's the last one
Mango Crumb Cake (Adapted from Blueberry Crumb Cake)
ReplyDeleteStreusel Topping
1/2 cup + 2 tbsp butter, room temperature
1 cup brown sugar
1 tbsp ground cinnamon
1/2 tsp salt
1/2 tsp vanilla extract
2 1/4 cups all purpose flour
For the Cake:
2 cups Mangoes (preferably fresh, or frozen, not thawed)*
2 cups plus 2 tsp all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
2/3 cup sugar
grated zest of 1/2 lemon or 1/4 orange
3/4 stick (6 tbsp) unsalted butter at room temp
2 large eggs, at room temp
1 tsp vanilla extract
1/2 cup buttermilk
Preheat oven to 350. Butter an 8-inch square pan and put it on a baking sheet.To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic wrap against the surface. Refrigerate until needed. (Covered well the crumb mix can be refrigerated for up to 3 days.)
To make the cake: Using your fingertips, toss the Mangoes and 2 tsp of the flour together in a small bowl just to coat the berries; set aside. Whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don’t be concerned if the batter looks curdled — it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the dry ingredients.) You will have a thick, creamy batter. With a rubber spatula, gently stir in the mangoes.
Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the fridge and, with your fingertips, break it into pieces. There’s no need to try to get even pieces — these are crumbs, they’re supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.
Bake for 55 to 65 minutes, or until the crumbs are golden and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.
Hope u try it out. It was really delish.
Thanks, Chinwe. I will try it out before Mango season is over. Will document it, if you don't mind. Thank you.
ReplyDeleteUre more than welcome. Please feel free :).
ReplyDelete