Mango season is approaching and that is a reason to feel happier. Coming from a state which grows about a considerable variety of mangoes which are exported too, love for mango is by default. In this island, we do get a variety of mangoes, I have tried and tasted quite a few of them. They are good, each in their own uniqueness. In my state or rather in India / South Asia, mangoes have a strong sweet smell, which when cut, the entire neighbourhood gets to know.
Preparing a cake topping with mango was in mind for a long time. Yesterday got the first mango of the season which happened to be little sour. So thought using one as a topping to my basic Chocolate Cake. Poor at baking, I always keep my cakes very simple. This is an eggless chocolate cake I prepared with a mango puree topping.
Sugar : 1/2 cup
Baking Powder : 11/4 tsp
Baking Soda : 1/2 tsp
Banana : 2 medium
Plain Yogurt : 1/4 cup
Butter : 1/2 cup[oil can also be used]
Vinegar : 1tsp
Vanilla Extract : 1tsp
INGREDIENTS : [FOR THE TOPPING]
Ripe Mango : 1
Icing Sugar : 2tbsp
Butter : 2tbsp[softened]
Take out the pulp of the mango and discard the seed. Now prepare a puree with the mango pulp, icing sugar, butter in the blender. Refrigerate for 1 hour.
Preheat the oven to 180*C.
Sieve the dry ingredients together. Blend the banana along with all the wet ingredients. Add to the flour mix. Stir in to mix well.
Pour onto a greased cake tin and bake for 30 minutes. Check by inserting a fork in the middle which should come out clean if done.
Once cool, turn onto a serving plate. Pour the mango puree atop.
Refrigerate for 1 hour. Enjoy chilled!!