Fruit of the Week: Mango pt. 4

Preparation and Serving:
– Wash mangoes under cold running water in order to remove dust and any residue
– Dry its outer skin using a soft cloth
– Cut the fruit lengthwise into three pieces in such a way that the middle portion consists of husky seed. Then, slice through the skin to separate the skin from the pulp. Chop pulp into desired sections
– Or using a sharp knife, cut through the flesh on either side of the central seed. This way, you get two big halves of a mango fruit. Then, take one-half and score the flesh in a horizontal and vertical pattern taking care not to cut deep through skin. Invert the whole half to push out the cubes
– Sour, unripe mangoes can be used for chutneys, pickling, side dishes, or eaten raw with salt, chili, or soy sauce
– Ripe mangoes can be used to make curry, juice, jam, ice cream, pies, sauces, eaten raw, or used as a flavoring

Mango Cake

Mango Cake
Makes 15 servings

2 1/2 cups peeled and mashed ripe mangoes
2 cups sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 cup chopped pecans or 1 cup walnuts
1 teaspoon vanilla extract
4 ounces cream cheese, softened
1/4 cup butter or 1/4 cup margarine, softened
2 1/4 cups sifted powdered sugar
1 teaspoon vanilla extract

1. Preheat oven to 350°
2. In a mixing bowl, add the mango, sugar, and eggs; stir to combine.
3. Add in the flour, baking soda, pecans, and 1 teaspoon vanilla; stir to combine.
4. Pour batter into a greased and floured 13×9 inch baking pan.
5. Bake in oven for 35-40 minutes or until toothpick comes out clean; let cool.
6. In another mixing bowl, combine the cream cheese, butter/margarine, powdered sugar, and vanilla extract; stir to mix well.
7. Spread over the cake.
8. Cut into squares and serve.
9. Enjoy!


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