Thank you to The Motherhood and the National Mango Board for providing the products and compensation needed to give my family a mangover and try a mango cake recipe.
It’s kind of weird. While I love experimenting in the kitchen with all kinds of vegetables and proteins, it seems like I haven’t done much with fruit. It’s not because we don’t like fruit – we love it, actually. But we tend to gravitate towards strawberries, oranges, apples, and other more traditional, eat-it-like-it-is fruits.
Recently, though, I had the chance to attend a virtual briefing by the National Mango Board. They shared the ins and outs of all-things mango. We learned about the different varieties, how to tell when a mango is ripe, how to store them – even tips on how to cut.
How to Cut a Mango
The cutting tips are something I really appreciated. I have eaten mango before, but I mostly just hacked it up with a knife. Let me share my new-found tips with you.
- Always wash the mango before cutting and use a clean, sharp knife.
- Find the mango’s “eye”, a little knob on one end. This marks the mango’s seed.
- Stand the mango on it’s end with the eye pointing up.
- Place your knife about 1/4″ away from the widest part of the center. Slice straight down, removing the first mango “cheek”.
- Repeat on the other side of the eye, slicing off the second “cheek”.
- Discard the middle slice; this is mostly mango seed.
- Cut parallel slices in each mango “cheek”, being careful not to cut through the skin. Your mango will look like a little like a checkerboard.
- Use a large spoon to scoop out the flesh.
Once you’ve peeled and cubed the mango you can place it in an air-tight container and freeze for up to six months. That is, of course, if you can keep yourself from eating all the sweet chunks of mango right then and there. You can also use your cubed mango in lots of great recipes, like this one for Mango Cake.
- For Cake:
- 2 C flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 4 eggs
- 1 C sugar
- ⅓ C butter, melted and cooled
- ½ C whole milk
- 1 mango, peeled & cubed
- For Glaze:
- 2 T butter, melted
- 1 C confectioner's sugar
- 2 T pineapple juice
- For Cake:
- Preheat oven to 350.
- In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
- Crack eggs into the bowl of a stand mixer. Beat 1 minute.
- Add sugar; beat until sugar dissolves, about 2 minutes.
- Pour in milk and melted, cooled butter. Beat 5 minutes.
- Slowly add flour mixture. Beat until well-combined, about 2 minutes.
- Add mango and beat gently until just combined, about 30 seconds.
- Pour into bundt pan sprayed with baking spray. Bake 40 minutes.
- Let cool completely.
- For Glaze:
- Whisk together melted butter, confectioner's sugar, milk, and pineapple juice until smooth. If the glaze is too thin, add a small amount of confectioner's sugar until desired consistency is reached.
- Drizzle glaze over cake and serve.
One winner will receive a cool mango prize pack, including a selection of mangos, a paring knife, fruit scoop, and dish towel (ERV $50). Giveaway closed – congrats Kamla D!