TIS’ the SEASON OF ALL SEASONS! MANGO!
Need I write anymore?

What is it about mangoes? I know I am the only one or one amongst very few people that don’t go ga-ga over mangoes. So, I like mango milkshake but LOVE a strawberry shake with dry fruits any day or a banana shake or sometimes chickoo milkshake. That’s me. Now my husband LOVES truly madly in love with mangoes. Oh and lychees.
He could devour an entire basket of mangoes without any hesitation. However I could not get my hands on fresh delicious sweet mangoes so I brought the mango pulp from a nearby Indian store and my oh my! Real good stuff!

I still have half a can remaining and I might make aamram and puri for my husband or maybe something muffin kind, not sure but feel free to buy a small can if you’re not sure of what to do with the remaining. My husband can have that just as it is with or without a single other item. YES that crazy.

If you do make this recipe please tag me on my Instagram handle – @bammbi101.

Ingredients –

• Mango pulp – 1.5 cup
• Almond butter – 3 tbsp
• Maple syrup – 4 tbsp
• Eggs – 2
• Milk – 1/4 cup
• Almond flour – 1.5 cup
• Baking soda – 2 tsp
• Baking powder – 3 tsp
• Coconut flakes – 5 tbsp
• Avocado oil – 2 tbsp
• Salt – 1/2 tsp
• Vanilla essence – 1 tsp

Mango pudding Crumble –

• Mango pulp – 1 cup
• Arrowroot/Cornstarch – 1 tbsp
• Roasted salted almonds – 1/2 cup
• Maple syrup – 2 tbsp
• Coconut flakes – 4 tbsp

Directions –

Mango Pudding Crumble –

• Heat a small size saucepan on small – medium heat and add in the mango pulp.
• Once it gets warm but not boiling, add in the arrowroot or cornstarch and whisk it in.
• Once thickened, remove from the stove and keep it to cool aside.
• Move on to making the crumble. This is optional so if you do not want any crumble mix with the cake, omit the next steps.
• In a saucepan, roast the almonds/walnuts whatever you prefer. Once lightly roasted, remove from stove top and add in the maple syrup. Mix the ingredients well and let it cool. Then add in the coconut flakes and mix.

Cake –

• Preheat oven to 350 degrees and grease the baking dish.
• Add eggs, mango pulp, vanilla essence, almond butter and milk to a blender and blend for 20-30 seconds.
• In a large bowl add in almond flour, baking powder and soda, salt and coconut flakes. Whisk throughly to avoid any lumps that may form when you pour the wet ingredients.
• Now pour the wet mix into the dry and mix until throughly incorporated.
• Pour the batter into the baking dish and bake at 350 for 25-30 minutes.
• Let it cool for 20 minutes in the dish and then remove and place it on a rack for another 30 minutes.
• Once cool, slice the cake into two discs.
• I suggest using a sharp knife and pushing it into the centre of the cake ( from the side) then gently moving the knife in a circle.
• Grab a plate or a cake stand and push the top half of the cake into it.
• Set the halves aside for another 30 minutes before adding the mango pudding.
• Once cooled, pour 1/4 of the mango pudding onto the base layer of the cake and spread it evenly.
• Add the top disc of the cake and press it gently.
• Now pour the remaining mango pudding in the centre and spread leaving the ends of the cake for the crumble topping.
• Add in the crumble of the end of the cakes as seen in the pic.
• Enjoy it as it is or let it cool in fridge for two hours.