A couple of weekends ago I attended Camp Blogaway as you may already know. One of the lovely, and very generous sponsors (these things can’t happen without sponsors) was the Mango board, who provided us with not only a wealth of knowledge on mangoes, but a case of them shipped to our homes as well!
Now, I’ll be honest. I don’t really love mangoes. I’ve just never been a fan. However, I was also never a fan of mushrooms or artichokes, but because of my involvement with Seasonal Potluck, I’ve been forced to cook with ingredients I normally wouldn’t have, and step out of my shell a little bit. I actually like mushrooms and artichokes now, and I figured the same could be true with mangoes if I just gave them a chance.
Huge shocker that I opted to make a bundt. (My specialty!) At the San Diego Food Blogger Bake Sale a couple of weekends ago, our fabulous hosts, Great News!, offered all the participants 15% off. I took this discount and ran straight for the mini bundt pan I had been eyeing for weeks! I’ve been so busy lately that this was the first time I got to use it, but it did not disappoint!
These little cuties were delicious, although I’ll admit there wasn’t a whole lot of mango flavor. I think next time I’ll add some chunks of mango in addition to the puree. I think I might be coming around to liking mangoes, but the jury is still out. I still have some left from my case, so we’ll give them another go soon!
Mini Mango Bundt Cakes recipe adapted from the Daily Globe
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 teaspoon ground cardamom
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup butter, room temperature
1 1/4 cups brown sugar
3/4 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups pureed ripe mango (about 1 1/2 to 2 pounds of mangoes)
Preheat oven to 325 degrees. Grease and flour 12 mini-bundt pans or cupcake pans.
Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger and nutmeg into a bowl. Set aside.
In large bowl, use electric mixer to cream butter until light and fluffy. Add sugars, 1/4 cup at a time, mixing well between addition. Add eggs, one at a time, beating well after each one. Add vanilla and blend. Turn mixer to low speed and add sifted dry ingredients alternately with pureed mango, beginning and ending with dry ingredients.
Put about 1/2 cup batter into each mini-bundt or fill cupcake pans halfway. Bake in preheated oven for 25 to 35 minutes. Tops of cakes will spring back when touched lightly with finger. Cool in pans for 10 to 15 minutes. Remove cakes from pans and cool completely on wire racks.
Spoon glaze over cakes and serve. Makes 12 to 18 cakes, depending on size.
1 cup sifted powdered sugar
2 tablespoons freshly squeezed lemon juice
Whisk ingredients together until smooth. Spoon over cooled Mini-Bundt Cakes.
A huge thanks to McKinzey and the rest of the crew at the Mango board for providing me the mangoes, but more importantly, for presenting a challenge that forces me to push my boundaries, even if it’s just a little bit. Through blogging I’ve learned so much about new foods, and have tried things I never thought I would. I think being forced into an new, uncomfortable space is necessary in all aspects of your life in order to grow as a person. I’ve always encouraged my readers to try something new, and will continue to do so because you will never know anything if you don’t try.