The first mango that I had for I could remember was a green one. It was before my sister was born, my dad took my mom and me to the countryside. While he was checking tea out, my mom and I found this mango tree in the wild. She picked a ripe one from the tree, peeled it, and handed it to me. It was probably one of the tinniest mango I have seen, the kern occupied about 98% of the fruit. As I bite in to the flesh, the kern immediately looked like a hairy monkey, due to the high fiber content in wild mangoes. It was the juiciness and aroma that won me over. Take a whiff of it, you would be encapsulated. From that moment, I have a thing for mango. Though I have never have any mango that came close to this little unassuming one, the fragrance still lingered in my palates.
I spotted this recipe while I was doing my routine reading of Küchengötter newsletter. Mango in winter? It is definitely something to brighten up the gloomy days. Even snow will make everything better by now.
- 300g flour
- 150g cane sugar
- 100ml Raps oil
- 1 orange (≈ 200g)
- 2 mangoes
- 11/2 tsp baking powder
- 4 eggs
- 2-3 Tbsp coconut flakes
Adopted from this recipe on Küchengötter
If you have read this blog long enough, you will anticipate that I am tweaking the recipe to fit what I have in my refrigerator and pantry. Here are the adjustment:
- Since I do not have cane sugar, I use half white/ half brown.
- Raps oil is extra virgin Canola oil. I substitute it with vegetable oil.
- It is difficult to find ripe mangoes this time of the season. Thanks to Trader Joe’s, I purchased frozen mango puree awhile back. Each pack of mango puree is roughly one mango.
- To put the entire orange in good use, I incorporated some zest in the cake as well.
- Preheat oven to 200˚C (approximately 400˚F)
- Incorporate all the dry ingredients.
- Juice the orange and pour the juice into the mixture.
- Mix in the eggs, one by one. Follow by oil.
|After one egg|
|With all eggs and oil|
- Pour the batter into the pan.
- Dice mango into 1cm cubes (1cm is approximately .4 inch), and place the cubes into the batter.
|After adding and mixing mango puree|
- Sprinkle coconut flakes on top of the batter.
|Ready to bake!|
- Bake for 30-40 minutes, or until the fork can be pulled out clean when you poke the thickest part of the cake.