Mango Cake

So ever since I made that banana cake and apple cake, I have been thinking of experimenting the same recipe on a different kind of fruit. Jewel Osco recently put their mango on sale, 3 pcs per dollar! Wow, can't get any cheaper than that.  My daughter and I love mango! It's our favorite fruit and don't mind eating it everyday. And since I intend to experiment all kinds of fruit for my cake recipe, its about time to try it on mango.

There are different kind of mangoes. The best one is of course the manila mango you find on local store. I don't want to brag, but Philippines has the best mango in the world. That is why mango in the Philippine's national fruit. Although it is also a national fruit of India, with the country producing the most mango all over the world, Philippines is not far behind. We Filipinos eat the unripe mango with bagoong, fish sauce or salt. The ripe ones we eat fresh, or made into juice, smoothie, milkshake, salad etc. Dried Philippine mango is also distributed worldwide, just check in Jewel Osco, they have it in their canned fruit/dried fruit isle.

Below is my mango cake recipe


Ingredients

3      pcs     manila mango (2 1/2 cups), mashed
2      pcs     eggs
2      cups   all purpose flour
1      cup     white sugar
1/2   cup     vegetable oil
1/2   tsp       salt
1      tsp      baking powder
1/2   tsp      cinnamon powder
powdered sugar for dusting

Procedure

Pre heat over 350 degrees F.

In a bowl, beat eggs, add sugar and mashed mango.

Add flour, salt, baking powder and cinnamon. Mix well.

Pour onto a greased baking pan. Bake for 45 minutes uncovered. Cover with aluminum foil then bake for another 15 minutes.

Let stand for 10 minutes, dust with powdered sugar and serve!

My daughter couldn't wait to eat it. She finished 2 servings in one seating! It is so good!!