A Dessert That Works
I have been reading so many Facebook posts about friends making various mango recipes, that I found myself craving mangoes. I realize that many people would simply buy a mango and eat it. I, however, saw my craving as an opportunity to get in the kitchen and play.
Initially I was thinking along the lines of a mango coffee cake. Then I toyed with a mango pound cake. Finally, I realized that what I really wanted to do was make individual mango desserts. Of course, it is easy to say that I want mangoes in my dessert, but then came the decision of how to incorporate the mangoes.
Several years ago, I bought my first mango. I did not have a clue of how to cut it. The giant stringy pit that runs down the middle of the fruit seemed rather daunting and the consistency of the flesh ranged from a canteloupe, to an overripe plum or something in between. I know, it’s kind of confusing the first time around. The pictures below will help to show you an easy way to cut a mango and I can guarantee that it is well worth the effort.
I opted to cut the mangoes and puree them with a touch of water, as they were too thick to process on their own. Round #1 of the Mango Cake Bites had only mango puree in the batter. Round #2 included fresh mango pieces, as well. It was a knockout and was no need for round #3.
The topping for Mango Cake Bites is a breeze to make. The remaining mango puree is mixed with confectioners sugar and then spooned over the top of the individual desserts. There will probably be leftover mango topping, which is a bonus. I tossed together some blueberries with a fresh cut peach and put a dollop of the mango topping over it. It was delicious. I find the topping on its own to be too sweet to eat by the spoonful, although I do know some who will not be deterred by this fact. Yet once the topping is combined with fresh fruit or ice cream or sorbet, it transforms into a fabulous accompaniment.
You will want to use ripe mangoes. They should not be mushy to the touch, but rather will give a bit when gently squeezed. If in doubt, ask someone in the produce section to help you pick the best ones.
A girlfriend of mine summed up the consistency of the cake, perfectly, when she said that it reminded her of a kugel, but in the shape of a muffin. The mango puree gets the credit for this.
I know that I will eat dessert at anytime of the day or night, but I think most of you will agree that Mango Cake Bites are delicious at breakfast, brunch, lunch or dinner. What could be better than a dessert that fits with everyone’s schedule?
|Mango Cake Bites||
- Mango puree:
- 2 mangoes, peeled and cut into large pieces
- 1 tablespoon water
- 8 tablespoons (1 stick) unsalted butter, softened
- 1¼ cups sugar
- 3 eggs
- 1¾ cups all purpose flour
- ¼ teaspoon baking soda
- ¾ cup sour cream
- ½ cup mango puree
- 1 mango, peeled and cut into small pieces
- Mango glaze:
- ¾ cup mango puree
- 1 cup confectioners sugar
- For the mango puree:
- Combine the mangoes and water in a blender. Puree and set aside ½ cup for the cake. The remaining puree will be used for the glaze.
- For the cake:
- Preheat the oven to 350°. Grease a 12 cup rectangular muffin pan plus 4 cups of a second 12 cup rectangular muffin pan.
- Place the butter and sugar into a mixing bowl. Beat for 3 minutes, scraping the bowl down as needed. Add the eggs.
- Add ½ of the flour mixture then all of the sour cream. Add in remaining flour. Stir in the mango puree.
- Remove the bowl from the mixer and fold in the cut mango pieces.
- Scoop the batter into the prepared muffin pans, filling each cup two-thirds full.
- Bake both pans in the middle rack of the oven at 350° for 24-26 minutes, rotating the pans side to side and front to back halfway through. The tops will be light brown and spring back when gently pressed. Remove from oven and cool in the pans for 10 minutes.
- Use a small metal spatula to go around the edge of each cake as well as to lift the cakes out of the cups. Transfer to a cooling rack and cool completely before glazing.
- For the mango glaze:
- Combine the mango puree and confectioners sugar into a bowl. Stir vigorously to get rid of any clumps.
- Spoon 2 teaspoons of glaze over each cooled cake. Refrigerate Mango Cake Bites until they are cold.
- Betsy’s tidbit:
- There will probably be leftover mango glaze. It is delicious spooned over fruit salad.