CHOCOLATE MANGO DELIGHT [EGGLESS]

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.

I have zeroed in on few varieties after much trying and testing. We do get alphonso and few other Indian variety here, though not the much loved ones from my state. As they say we need to be flexible in life to move forward, the once rigid me has given  in to the demands of life. There is a predominance of mangoes at my home during its season considering its health benefits and definitely its taste. It is extremely good for improving digestion and bone health, beneficial for skin and hair. Okay, a diabetic has to eat it less, I forget it, so love it!

Preparing a cake topping with mango was in mind for a long time. Yesterday got the first mango of the season, thought of using one as a topping to my basic Chocolate Cake. Poor at baking, I always keep my cakes simple. This is an eggless chocolate cake I prepared with a mango puree topping.

                      

INGREDIENTS : [FOR THE CAKE]

All Purpose Flour : 11/2cup

Cocoa Powder : 3tbsp
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 : 1tbsp
Butter : 2tbsp[softened]

METHOD :

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. Mash the banana & blend the butter, sugar, plain yogurt, vinegar together. Add to the flour mix. Stir in to mix well. Add the vanilla extract & mix again!

Pour onto a greased & dusted cake tin and bake for 30-35 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 an hour. Enjoy chilled! Have it fresh because the mango pulp is uncooked, would spoil!