The other day, I received some overripe mangoes from my veggie delivery. The pulp in the middle was so soft that I could scrape it off the seed with a spoon! After looking for a recipe that uses a suitable amount of mango, I kept the softer pulp in the freezer for the cake, and yesterday I made the cake.
I used this recipe that basically replaces eggs with mango pulp. It also doesn't use any butter; instead it seems to have replaced butter with oil and milk (I think).
It's not bad...though the mango taste was less strong than I had expected. More like a regular cake with a tinge of mango? Maybe it was the variety of mango that I used (those were Golden Dragon mangoes...supposedly a good variety. There were two mangoes in 1.5kg, each one bigger than my hand!)
The cupcakes are not very oily (the recipe used only 1/3 cup of oil). So clean up was easy, the cupcake moulds were also practically clean when I took out the cupcakes.
I used this recipe that basically replaces eggs with mango pulp. It also doesn't use any butter; instead it seems to have replaced butter with oil and milk (I think).
It's not bad...though the mango taste was less strong than I had expected. More like a regular cake with a tinge of mango? Maybe it was the variety of mango that I used (those were Golden Dragon mangoes...supposedly a good variety. There were two mangoes in 1.5kg, each one bigger than my hand!)
The cupcakes are not very oily (the recipe used only 1/3 cup of oil). So clean up was easy, the cupcake moulds were also practically clean when I took out the cupcakes.
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