Mango, one of the most popular tropical fruits and palatable since ancient times, has had a certain importance in India, its country of origin. The mango tree appears in many Indian legends and is considered sacred, with the leaves of this plant made into garlands to adorn temples. A perfectly ripe mango fruit is hand-held by Ganesha as a symbol of perfection. The inflorescence of mango are also used in the rites of the goddess Saraswati.
The mango can be eaten in its natural, such as fruit or proposed in many recipes. Among the most famous are the chutney, a specialty Indian used as a condiment, it is a made up of sweet and sour recipes to match with meat or fish. Other specialties are prepared with mango fruit juices, ice cream and soft drinks or fingers dehydrated mango. In the Philippines, mangoes are eaten with bagoong, a condiment made from fermented fish or shrimps and salt. The mango cake is simple to prepare and you can make it as sweet for Sunday or as pie if you're on a diet. This recipe lends itself well to an unusual snack to serve the children.
1 cup sugar
1 cup butter
1 cup buttermilk
1 cup all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1 cup mango, chopped peeled
1 cup chopped nuts
1 tsp vanilla extract
3 tsp cocoa powder/crushed chocolate bars
Salt to taste
Preheat oven to 200 degrees C. Grease a cake pan.
In a small bowl, beat the sugar, butter and egg until well blended till light and fluffy. Combine the flour, baking powder, cocoa powder, salt, cinnamon and nutmeg and mix well. Fold in buttermilk, mango and chopped nuts.
Pour batter into greased baking pan. Bake for 30 minutes or until a toothpick inserted near center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.