Mango season is on and the “King of the Fruits” has been ruling the market. There are piles and piles of mangoes everywhere with each vendor swearing his fruit to be the sweetest of all. Various Varieties, different flavours are all there each juicy and delicious in its own way. Who does not love a squirt of nectar whooshing out into the mouth as you bite into a ripe mango? I opine that the best way to enjoy the fruit is to eat it the rustic way. Scoop out the stem and bit into it .The juice oozes out. Lick with tongue as it trickles down the fingers. It is fun and the feeling is heavenly.
I have been trying to incorporate mango into cakes since long. And after a lot of heart breaks, one recipe worked fine. Here is my Vegan Mango Pistachio Cake-
Vegan Mango Pistachio Cake | Vegan
1 ½ cups all purpose flour
1 ½ cups mango puree
¾ cup powdered sugar (adjust sugar according to sweetness of mango puree)
1/3 cup olive oil
1/3 cup pistachios sliced
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla essence
A pinch of salt
Preheat the oven to 190 degrees C. Grease and line one 6 ½ inch round cake pan.
Whisk together flour,baking soda and salt. Keep aside.
In a large bowl, mix sugar and mango puree. Add baking powder. Leave the mixture for 3 minutes. It will start bubbling. Add oil and vanilla essence. Mix well.Add flour mix to wet ingredients in three shifts mixing gently till well incorporated. Do not over mix. Reserve one tablespoon sliced pistachios and fold in the rest. Pour the batter into the prepared pan. Arrange remaining pistachios on top. Bake at 190 degrees C for 10 minutes. Lower the temperature to 180 degrees C and bake for another 40 to 45 minutes or till a toothpick inserted in the center comes out clean. Cool in the rack. Slice next day.
Linking to Vegan Thursdays