I am partial to mangoes; I love how their sweet, slick fleshiness melts in your mouth. Mangoes taste like a cross between a peach and an apricot, with pineapple undertones. They are low in calories, high in fiber and rich in potassium, antioxidants and vitamins A and C. Serve this coffee cake warm from the oven and watch it disappear!
Helpful to know: A ripe mango will yield to slight pressure. If you can’t find a ripe one, place in a paper bag at room temperature until the flesh yields; the ripening process can take several days. To get the flesh of the mango, slice lengthwise on both sides as close to the pit as possible. Crisscross-cut the pulpy side of each piece and then turn inside out by holding each half with both hands and pushing in on the skin side. (Think about turning an orange or lemon wedge inside out.) Once you've got the fruit exposed, cut the mango from the skin. You can get some additional fruit from the top and bottom of the remaining section of mango; the section containing the pit. You probably won’t get much meat, but any additional mango is worth it!
Mango and Cardamom Coffee Cake
1½ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cardamom
¼ teaspoon salt
1 cup sour cream
2 eggs, room temperature
1 cup (about 1 large) mango, peeled and chopped
Canola oil for lightly greasing baking pan
Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder, baking soda, cardamom and salt. In a medium bowl, whisk sour cream with eggs, whisk until well blended, add mango. Add mango mixture to flour mixture and stir until fully incorporated. Transfer batter into a lightly oiled 8 x 8 x 2-inch pan.
Almond Streusel
2 tablespoons all-purpose flour
⅓ cup sugar
2 tablespoons butter, cut into chunks
¼ cup sliced or slivered almonds
In a small bowl, combine flour and sugar, add chunks of butter and blend using your fingers (the handiest cook’s tool!) until streusel crumbles. Sprinkle evenly over cake, top with sliced almonds and bake for 35-40 minutes or until light brown. Serve immediately. Yield: 8 servings.
