Mango Cake with Mango Coulis
Recipe Blog Post
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
Recipe- mango cake + Mango coulis
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
