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Monday, March 20, 2017

Mango Sun Cake

After the delicious joy of extra-sweet, slightly tart, perfectly ripe mango season has come and gone, there are still plenty of ways to enjoy the bright flavor of mango.  This recipe is perfect when mango is in its prime, but is also a nice way to bring not-quite-there mango into the spotlight it deserves.

Its a wonderfully light dessert, that is extremely simple...just right for after a mid-summer meal.




MANGO SUN CAKE




INGREDIENTS:

  • 2 mangoes, peeled and cut into slices that are about 1/2 inch thick
  • 4 eggs
  • 1/3 cup sugar
  • 2/3 cup whipping cream
  • 1/3 cup almond meal
  • 1 tsp vanilla
  • Some butter and a few teaspoons of sugar to prepare the pan


DIRECTIONS:



Get ready.  Preheat the oven to 350 F.
Butter a round tarte pan and sprinkle with it with a light coating of sugar.

Prepare the mangoes. This way works the best for me...Slice the mangoes in half lenghtwise, along the seed.  Use your knife to slice the flesh of the mango into 1/2 inch slices, then carve them out from the skin.  

Arrange the mangoes into a circular shape around the pan.

Prepare the batter.  Mix together the eggs and suger, then add whipping cream, almond meal, and vanilla.  Stir well, the pour over the mangoes.

Bake at 350 degrees for about 35 minutes, until its a lightly golden color.  Serve it warm, or at room temperature.


ENJOY!












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