Prep 20 mins
Cook 1 hr
Mango Season is upon us and here is a tried and true Darwin recipe to help use up the windfall!
- 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
- 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.
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
This cake is very easy to make and tastes yummy. The mango flavour is not as strong as I would have hoped, though!
I chose this recipe for our OZ/NZ Regional Tour. A truly delightful cake! I love mangoes and this recipe didn't disappoint. I did sub raisins for the sultanas and added walnuts. Thanks for sharing this recipe!