After making the mango cream cake, I have so many mangos and puree at home! Adrian had a big tantrum last night, which made both him and Livie crying. When they finally calmed down and fell asleep, I was stressed. Looking at those bottles of puree in the fridge and my dear friend KitchenAid, I went to surf the internet for mango recipes. I found this one which is super fast and easy to make. Total time including measurement and oven time was only 30 mins. Sounds good to me! So I did it! I’ll add the link to original recipe later. Comment from my colleague was “mango taste was too mild”. Since I can’t add more puree to the batter, I’ll add some diced mango in it. That should enhance the flavour. Here’s the recipe:
1/3 cup sugar (original recipe called for ¾ cup but I think it’s too sweet with the puree, can even be reduced to 1/4 cup of sugar if the puree you bought is very sweet)
½ cup butter (room temperature)
1 ¼ cup self-rising flour
1 tsp baking powder
2/3 cup mango puree
1/3 - 1/2 cup diced mangoes
- Preheat oven to 350F.
- Cream butter and sugar until sugar dissolved.
- Add eggs one at a time, beat well after each addition.
- Sift #2 and mix in with #1.
- Add mango puree.
- Scoop in lined muffin tray.
- Bake for 20 mins.
If you want mango cream topping, just whip 1 cup of fresh whipping cream and stir in 3oz of mango puree. Add diced mango for decoration. I didn’t have time to do these last night.