A Taste of Home!
Deliciously sweetened with mango pulp this cake is moist, amazing and super easy. It is fabulous on its own, but takes on tropical decadence with a drizzle of mango coulis and some whipped cream.
Summer may be the time of year for beach days, picnics and long-awaited vacations, but my favorite part of the sweltering summers of my childhood was the abundance of tropical, fragrant and juicy mangoes. I often ate them whole, biting straight into the sweet flesh while the juice trickled down my arm!!
The national fruit of India, this “king of fruit” has 100’s of varieties each arriving at differing times of the summer. So as an ode to my favorite childhood fruit, I decided to use sweet and tart mango puree filled with vitamins and antioxidants in this cake.
I particularly love the warm mango coulis recipe. Here I paired it with the cake, but BE BRAVE and use it over cheesecake, brûléed ricotta or even over pancakes or stuffed French toast.
Get your mango on this summer season!
Mango Cake with Mango Coulis
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
Cake
1 can (30 oz) Mango puree or 3 cups homemade mango puree (divided)
1 box yellow cake mix
3 large eggs
1/3 cup O&V Unflavored EVOO *
Coulis
½ cup sugar (or more to taste)
2 tablespoons cornstarch
¼ cup O&V Mango Pulp vinegar *
Whipped cream or vanilla ice cream to serve
Fresh mint or basil for garnish
Preparation
Preheat the oven to 350 F. Grease and flour a Bundt cake or a 9 x 13 pan
In a large mixing bowl, combine the eggs, EVOO, 1 cup of Mango puree until well combined. Add in the cake mix and beat till smooth and creamy (about 2 minutes).
Pour the batter into the prepared tin and bake in the oven for 35 – 40 minutes, until a toothpick comes out clean. Remove and allow to cool.
Make the Mango coulis in a saucepan by combining the remaining 2 cups of mango puree with the sugar. Mix the cornstarch in a bowl with the Mango pulp vinegar and add to the mango puree. Heat over a medium flame stirring constantly till thick and bubbly.
Serve slices of the cake with the warm mango coulis and top with whipped cream or ice cream and a sprig of mint or basil.
Serves 10-12
Active time 15 minutes Total Time: 45 minutes
Notes
* A light Unflavored Oil like Arbequina or Bonsecco adds nice light savory flavor and rich moistness to the cake, but you can substitute with a vegetable oil if you prefer.
There is no real substitute for the Mango Pulp vinegar but you can use 2 tablespoons of lemon juice instead although the flavors will certainly be altered.
Mango puree can be found at many Indian and Asian grocery stores.
All highlighted produces are available at Oil & Vinegar stores
Categories: Dessert, Dairy Free, Indian Dessert, Mango Cake, Mango Coulis, Unflavored EVOO, Summer Dessert, Mango Pulp Vinegar, Mango Puree, Bundt Cake. Easy Dessert, Easy Entertaining, Make Ahead Dessert, Tropical Cake
