With a mango snack cake and its crunchy, sugary, brulee-like topping and its melted butter on top. And then suddenly 18 pieces were gone.
I’d just like to say I’m sorry for posting multiple mango recipes in a row and I promise I won’t do it again ever, maybe.
It feels unfair – I get to live in the land of Beautiful Luscious Mangoes while most of you sweet readers probably live in the land of Cub Foods Mangoes. But you also get to live in the land of Efficient Checkout Lines and Toilet Paper in Public Bathrooms, so I think we’re even.
Here’s what I want to say to you: this recipe does not discriminate against mediocre mangoes. Just puree, mix, and bake. And no one will ever know about those bruises and over-ripe spots.
It’s easy, it has a short ingredient list, it’s d-i-v-i-n-e and it’s yours for the taking.
- 2 mangoes
- 1 cup sugar
- 1 egg
- 1 cup flour
- 1 teaspoon baking soda
- ¼ cup turbinado sugar (aka raw sugar, sub white sugar)
- Preheat oven to 350. Slice and peel the mangoes. Place mango flesh in a food processor or blender and puree for 10-20 seconds (I like to leave some chunks in it).
- Combine mango puree, sugar, and egg in a small bowl and whisk until smooth. Add flour and baking soda and stir until just combined. Pour into a small baking dish (8×8 or comparable). Bake for 20 minutes or until just barely set.
- Remove from oven and sprinkle with turbinado sugar. Turn on broiler and return to oven for 5-8 minutes, watching the sugar so it doesn’t burn. It should turn a golden brown color and melt into a shiny top layer. Remove from oven when the top is golden brown all over and let cool for 15 minutes. Top with butter, just because.
If you can resist a slice of warm, sweet, moist, sugary-crunchy mango cake with melted butter over the top, you are not human. Period.