I made a recipe that I have to share with all. I always see people writing recipes and such. So I decided to share my special recipe with all. The Dominican Gringas Mango Coffee Cake.
We have so many mangos when they are in season I have tried all sorts of recipes trying to use up all these sweet tasty fruits.
I came across some recipes for Mango Bread but none were just what I wanted so I adjusted, merged and mixed ingredients. I tasted them all, enjoying every bite, until…drum roll please… I came up with the recipe for what I felt was the yummiest. Now I will share it with my world. I will also throw in some of my little helpful hint suggestions that I do when I cook. Are we excited yet?
*2 cups of flour
*2 teaspoons of cinnamon (I like it ground really fine for this)
*2 teaspoons baking soda
*½ teaspoon of salt (You can omit if you want but salt does bring out the flavors of the mango. I always use salt when I use cinnamon, even in my coffee, It just makes the cinnamon taste cinnamon-ier)
*¾ cup of vegetable oil (another thing I like to do sometimes is replace some of the oil with either shortening (butter flavored) or some butter maybe 1/4cup. Just dump either the butter or shortening in the oil to measure ¾ cup. Then take it out of the oil and mash it into the dry mixture before you add the wet ingredients until it’s a bit crumbly. It just seems to make the cake richer)
*2 up to 2 ½ cups of cubed mangos. For me this is not an exact science.
*1 teaspoon of lemon juice
*¼ cup of raisins (optional), more or less (I want to try some of the dried cranberries sometime, I imagine they might taste pretty good)
*1 cup of sugar
*½ teaspoon vanilla
*Preheat the oven to 350F / 177C
*Grease 2 8×4 bread/loaf pans OR a 9x5x3 cake pan. I like to use the cake pan. (For pan greasing I always save the wrappers of my stick butter. They always have some butter remnants on them. It is perfect for pan greasing.)
*Combine all the dry ingredients.
*Beat or whisk the eggs with the oil (If you are using the butter or shortening put this into the dry ingredients and mush it around (use your hands of a fork) til crumbly) and add to the flour mixture.
*Mix all up well. You can use an electric mixer or a fork. No big deal. Just make sure all is mixed up well.
*Add the mangos, lemon juice and raisins to the wet mixture and mix.
*Use a fork or spoon if you like your mangos to be in chunks in the cake. Use a mixer if you want your mangos to be puréed in the cake. It depends on how you like it. I prefer having my mangos in little chunks in the cake to get more mango flavor in each bite.
Bake 1 hour.
The cake will tell you when it is close to being ready as there will be a wonderful smell coming from the oven. Check the center with a toothpick. If it comes out dry you know it is done. (When you stick the toothpick into the middle make sure you do not stick a mango because the pick will come out wet and you might think the cake is not done.)
Take that baby out of the oven and enjoy. I usually cannot wait for it to cool and it tastes so wonderful hot. Have it with a cup of coffee of a big glass of cold milk.
You can eat it cold or warm. I like to put some butter in the skillet and lay thin slices in the pan to warm up then it gets a little crispy on the edges and it is sooo good. (I do not have a microwave so this is how I like to heat it). It is delightful warm with a scoop of ice cream melting down over the slice of Mango Coffee Cake.
I hope you enjoy my variation of Mango Bread – Coffee Cake. Let me know what you think.
There are some Dominican Recipes on the www.colonialzone-dr.com web site. Food and Recipes of Dominican Republic.