Recipe by Missy Wombat
Mango Season is upon us and here is a tried and true Darwin recipe to help use up the windfall!
Top Review by Chef floWer
My mother gave me heaps of mangos that didn't have much of a life span left. So I decided to make this cake using those mangos and it worked really well. I replaced the sultanas with walnuts and almond flakes. The cake itself didn't taste like it had mangos but it was very yummy. Thank you for the lovely recipe Missy Wombat
- 1 1⁄2 cups mango puree
- 1⁄2 cup butter
- 1 1⁄2 cups brown sugar
- 2 teaspoons bicarbonate of soda
- 1⁄2 cup sultana
- 1 cup plain flour
- 1 cup self-raising flour
- 1⁄2 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1⁄2 cup mango, fresh and chopped
Directions See How It's Made
- Skin and chop up enough mango flesh which can then be pureed in a blender to make 1/1/2 cups of mango puree.
- Into a large saucepan place puree, butter and sugar, stir over a low heat until butter is melted.
- Add bi-carb soda and sultanas, stir well and cool slightly.
- Sift into the saucepan plain flour, self raising flour, nutmeg, cinnamon, and fresh chopped mango and mix well.
- Pour into a greased and floured 20-23cm tin and bake for approximately 1 hour at 175 degrees Celsius.
- Once cooked, allow cake to cool and ice with lemon icing.
- Note: Sultanas can be substituted with currents or raisins; also about 1/2 cup of walnuts or almonds can be added.