Serves 8
50 min
Mango Snack Cake
Recipe GLPR324cc6dbf0fe36
A light and fruity cake featuring fresh mango puree as the star ingredient. The tender crumb is topped with a caramelized turbinado sugar crust that adds a delightful crunch and subtle caramel flavor. This simple, naturally dairy-free treat comes together quickly and serves as a perfect afternoon snack or light dessert.
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Ingredients
2 ripe mangoes, peeled and pitted
1 cup granulated sugar
1 large egg
1 cup all-purpose flour
1 teaspoon baking soda
¼ cup turbinado sugar (or raw sugar) for topping
Directions
Preheat your oven to 350°F (175°C).
Peel the mangoes and remove the pits. Slice the mango flesh into chunks.
Transfer the mango chunks to a food processor or blender. Pulse for 10–20 seconds until you achieve a puree with some small chunks remaining for texture.
In a small mixing bowl, combine the mango puree, granulated sugar, and egg. Whisk vigorously until the mixture is smooth and well blended.
Sprinkle the flour and baking soda over the wet mixture. Stir gently until just combined; do not overmix.
Pour the batter into an 8×8-inch (or similar-sized) baking dish.
Bake for 20 minutes, or until the cake is just barely set in the center when lightly touched.
Remove the cake from the oven. Sprinkle the turbinado sugar evenly over the warm cake surface.
Turn your oven to broil. Return the cake to the oven and broil for 5–8 minutes, watching carefully as the sugar caramelizes. Stop when the sugar has turned a uniform golden brown and formed a shiny, melted top layer.
Remove from the oven once the top is golden brown throughout. Allow the cake to cool for 15 minutes before serving.
