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Sugar & Spice and Everything Mango Cake with Caramelized Mango Chutney

YIELD: 10 servings

¼ cup unsalted butter
¾ cup sugar
1 cup freshly pureed ripe mango
1 large egg, slightly beaten
1 tsp. vanilla
2 Tbsps. fresh lime juice
1 tsp. freshly grated ginger
1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. nutmeg
1 cup chopped walnuts
1 cup diced ripe mango
Caramelized Mango Chutney (recipe follows)
Whipped cream – for garnish

1. In a large mixing bowl cream the butter and sugar. Add the mango puree, egg, vanilla, lime juice and ginger. In a separate large bowl, combine the flour, baking powder, baking soda, cinnamon and nutmeg. Add the mango mixture to the flour mixture stirring until the dry ingredients are just moistened. Stir in the walnuts and the diced mango.

2. Pour the batter into a greased, nonstick 9x5x3-inch loaf cake pan. Bake in a preheated 350 degree F oven 40 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan 10 minutes before removing. Cool 1 hour on a rack before cutting.

3. To Serve: Top each piece of cake with ¼ cup Caramelized Mango Chutney and a dollop of whipped cream

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