It’s been mango madness month over here. I really can’t keep up with all these mangoes. It must be because our winter was so hot that our tree was able to produce what it was meant to produce.
And let me tell you, it has produced! Some days we are picking mangoes off the ground twice a day. That’s a lot of mangoes. I’ve canned and I’ve baked. There are mango sauces and mangoes are going into our salads every day. We are enjoying them in mango smoothies in the morning and then again in the afternoon. Fabrizio is bringing them to work and using them in recipes and giving them to his cooks. I’m giving them away to my neighbors and family.
Fabrizio saw my cake this weekend and said, “Let me guess…a mango cake?” What’s a girl to do but bake with them every day, right?;)
This is what we picked up yesterday morning.
Gabriella took this of me cleaning mangoes yesterday. That basket on the left was filled to the top. I was ready for a little relief and Gabriella jumped in to help me slice them after I peeled them. I'm getting carpal tunnel not from typing but from mango work. Mangoes can be tricky to clean.;) They slip and slide when you are trying to get the rest of the fruit next to the pit.
Now on this cake. It’s a summer favorite of ours. I bake it every summer with different fruits. The first time I baked it was with just blueberries. Last summer I loved it with strawberries. This summer I thought about blueberries and mangoes. I’m glad I did because the combination is divine.
My dad was stopping by and there wasn’t any mango cake left so I put together a couple of mango quick breads for him. The one on the left was made with olive oil and apple sauce. The one on the right I made with buttermilk in the batter. My dad said the olive oil version was fantastic.
A wonderful summer cake that you can make with your favorite stone fruit or berries. The cake is moist and delicious. Adjust the spice in the topping to your taste. I even add a little cinnamon to the batter. It’s a perfect breakfast or snack cake. For detailed photos of the how to make it, check out my strawberry buckle post.
Blueberry Mango Buckle
adapted from Smith Bites
1/4 cup of butter softened
3/4 cup of sugar
3/4 cup of milk (*this time I used buttermilk instead and it was AMAZING)
zest of lemon
2 cups of flour
2 1/2 teaspoons of baking powder
3/4 teaspoon of salt
1 cups of blueberries (fresh or frozen)
1 cup diced mangoes
1/3 cup of butter, softened
1/2 cup of sugar
1/3 cup of flour
1/2 tsp of cinnamon
pinch of nutmeg
Preheat oven to 375 F. Butter and flour 9 inch square or round pan. In a small bowl, add the flour, zest, baking powder and salt and whisk the ingredients.
Cream the butter and sugar until fluffy. Add the milk and egg; mix well. Add the flour, lemon zest, baking powder, salt; mix well.
Fold the berries and mangoes in gently by hand.
Spread cake batter in cake pan, sprinkle topping over batter and bake for 45-50 minutes or until toothpick comes out clean.
Hope your week starts off sweet and wonderful.:)