Welcome to February!
Today’s recipe has a delicious fruit involved! Mango 🙂 so I thought I would include some information and facts about it to make it more interesting.
Mangoes are juicy stone fruit (drupe) from numerous species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for their edible fruit.
The majority of these species are found in nature as wild mangoes. The genus belongs to the cashew family Anacardiaceae. Mangoes are native to South Asia, from where the “common mango” or “Indian mango”, Mangifera indica, has been distributed worldwide to become one of the most widely cultivated fruits in the tropics.It is the national fruit of India and Pakistan, and the national tree of Bangladesh. It is the unofficial national fruit Philippines. (Source: https://en.wikipedia.org/wiki/Mango).
MANGO FACTS (source: https://www.mango.org/mango-facts/ )
- Mangos are one of the most popular fruits in the world
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
Ingredients
- 1 1/2 sticks unsalted butter (170 g)
- 1 cup caster sugar
- 3 large eggs
- 1/2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 1 cup mango puree
- Optional: Flax and chia seeds
Directions
- Preheat oven to 160C/325F and grease and line a 2 lb loaf tin. I used oven paper (it is a lot easier to remove cake from the tin and to clean after.
- Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy (about 2 min on med-high).
- Add in the eggs and vanilla extract, scrapping down the sides as necessary. Mix on med-high speed until well incorporated and smooth (around 1 min).
- Add dry ingredients. Mix on low-med until smooth.
- Add mango puree and mix on low-med until well incorporated, light and smooth.
- Pour batter into tin and level with a spatula. Top with flax and chia seeds.
- Place in oven for 65-70 min until risen, golden and inserted knife comes out clean.
- Let cool in the tin for at least 1 hr before transferring to a wine rack. And then enjoy it! Hope you like it!
Chia con limón 