Mango Cake using fresh mangos. Because fruit is so sweet, I don't add as much sugar as for a regular cake using 2 cups of flour. Instead of frosting it with cream cheese/sugar recipe, I just dust it with confectioner's sugar after it cools.
Preheat oven to 350 degrees
Spray a bundt pan with spray oil, then flour pan.
In blender place
2 cups of chopped up mango
2 large eggs,
1 tsp pure vanilla
1/2 cup brown sugar (not packed)
1/2 cup vegetable oil or butter
Blend gently, just enough to mix ingredients. You still want some pulp uncut.
In separate bowl blend dry ingredients of:
2 cups whole wheat flour,
1 tsp. baking soda,
1 tsp baking power
dash of salt
1/2 cup chopped pecans
1/2 cup sweetened coconut
Add wet ingredients and hand mix while lifting batter to let air get into it.
Place in bundt pan and bake for 55 to 60 minutes. Test with toothpick to make sure it is cooked.
Let rest on rack for 10 minutes, then invert onto another rack till cool enough to dust with confectioner's sugar.
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