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Chef with red wine glass

MANGO CAKE

 

Mangoes are so juicy some people think you should eat them in the bathtub! Frozen mangoes are convenient when fresh mangoes aren’t easily available. Did you know that you can chop frozen mango chunks in the food processor even while they are frozen? Now that’s cool!
Yield: 15 servings

Ingredients

• 1 large mango, peeled and pitted, or 1 cup chopped frozen mango
• 1/4 cup canola oil
• 3/4 cup granulated sugar
• 2 large eggs (or 1 large egg plus 2 egg whites)
• 1 teaspoon pure vanilla extract
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup mango juice or nectar (or orange juice, preferably fresh)
• 1 tablespoon lemon juice (preferably fresh)
• 1/2 cup chopped pecans, if desired


Directions
Preheat the oven to 350°F. Spray a 7- by 11-inch glass baking dish with cooking spray.

In a food processor fitted with the steel blade, process the mango with several quick on/off pulses, until coarsely chopped. Remove from the bowl and set aside. You should have about 1 cup packed chopped mango.

Process the oil, sugar, eggs, and vanilla until smooth and creamy, about 2 minutes. Don’t insert the pusher into the feed tube while processing. Add the reserved mango and process for 8 to 10 seconds, just until combined. Add the flours, baking powder, baking soda, mango juice, and lemon juice. Process with quick on/off pulses, just until blended. Add the pecans and process with 2 or 3 quick on/off pulses to combine.

Spread the batter evenly in the prepared pan. Bake for 40 to 45 minutes or until golden brown and the cake tests done.

Freezes well for up to 3 months.

Nutrition Notes
154 calories per serving, 25.9 g carbohydrate, 1.5 g fiber, 3 g protein, 4.7 g fat (0.5 g saturated), 28 mg cholesterol, 129 mg sodium, 74 mg potassium, 1 mg iron, 28 mg calcium


Recipes from NORENE’S HEALTHY KITCHEN by Norene Gilletz
(Whitecap; August 2007; $34.95/paperback; ISBN-13: 978-1-55285-802-8)

 

 

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