Sunday, November 13, 2022

Mango filled crumbled cake

2 1/2 cups ripe mangoes (small chunks) 2-3 mangoes
3-5 tbsp granulated sugar
1/2 tbsp corn starch
2 cups flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup cold unsalted butter
2/3 cup brown sugar
1/2 tsp vanilla extract
Pre-heat oven to 350 degrees F.
Cut mangoes into small chunks. In a bowl, combine mango chunks, sugar (use more if mango is not ripened) and corn starch. Mix well and set aside.
In a large bowl, combine flour, baking powder and salt.
Cut cold (important: make sure it is cold!) unsalted butter into chunks and add to flour mixture.
If using a food processor, pulse until small crumbs are formed. If using a pastry cutter, cut butter into flour mixture until small crumbs are formed.
Mix together wet ingredients – brown sugar, and vanilla extract
Then add wet ingredients into buttery dry mixture. Mix well – mixture should be slightly crumbly.
Bring ~2/3 of crumbly mixture to the bottom of a 8″ x 8″ baking pan lined with parchment paper. Press mixture onto pan to form a layer of crumb pastry.
Add mango mixture, and spread it out evenly.
Then sprinkle the top with the rest of the crumbles.
Bake in the oven for 35-40 minutes.

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