Jorge: During mango season in Miami, since there are so many mangos, everyone is always looking for a new recipe to use them in.
Glenn: They find their way into everything: cakes, pastries, fruit pastes—even a drink or two.
Raúl: One way to use mangos is to peel them, cut them into chunks, and puree them in a blender.
Glenn: You can add a little sugar to the puree if the mangos lack your desired level of sweetness.
Jorge: Use the puree immediately in a recipe like this one, or bag tightly and freeze.
Glenn: If you can’t find fresh mangos in your area, you can usually find a “refrigerated-in-the-jar version” that is an acceptable substitute. Canned mangos tend to taste just like canned peaches, so avoid them if you can.
A Delicious Way to Deal with a Miami Mango Explosion!
INGREDIENTS:
Cake:
2 cups flourFROSTING
8 ounces cream cheesePreheat oven to 350 degrees F.
Lightly grease a 9 x 13-inch baking pan.
Sift together the flour, salt, and soda in a large bowl. Set aside.
Use an electric mixer and a large mixing bowl to combine the eggs, sugar, vanilla extract, vegetable oil, and mango puree.
Gradually add the flour mixture and continue beating until you have a smoot mixture.
Gently fold in the raisins. Pour the batter into your freshly greased 9 x 13-inch baking pan.
Bake about 30 to 35 minutes. Test for doneness by lightly pressing the middle; if the cake springs back, it’s done. Let cool.
FOR THE FROSTING
Use an electric mixer and a large mixing bowl to whip the cream cheese and butter together until creamy.
Gradually beat in the powdered sugar until well blended. Adjust the amount of sugar so that your frosting is not too stiff. Mix in the vanilla.
Use a knife or spatula to spread the frosting on the cooled cake.
Cut the cake into bars.
Serves 12
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