Mangoes are also an excellent source of beta-carotene (vitamin A). They contain vitamins C and E and fibre, plus selenium that helps protect against heart disease and cancer. You can obtain 40 per cent of your daily fibre intake from a mango.
To make the most of mangoes, invest in a mango cutter available from many kitchenware stores. It readily cuts around the large seed held tightly in the centre, leaving two delicious cheeks to add to smoothies, or to dice and add to curries, desserts, cakes or salads.
Serve warm or at room temperature as a dessert or coffee accompaniment.
Ingredients
| ½ cup | Sugar |
| ½ cup | Canola oil |
| 1 large | Egg |
| ¾ cup | Flour |
| ¾ tsp | Baking powder |
| ¼ tsp | Salt |
| 1 tsp | Mixed spice, ground |
| ¾ cup | Mangoes, diced, peeled (Main) |
| ¼ cup | Chopped walnuts |
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Directions
- Preheat the oven to 190C. Lightly grease and line an 18cm springform cake pan with baking paper.
- Beat the sugar, oil and egg in a large bowl, until creamy.
- Sift in the flour, baking powder, salt and spice. Mix well. Fold in the mango and walnuts.
- Pour into the prepared cake pan. Bake for 30 minutes until a skewer inserted in the centre comes out clean. Cool for 5 minutes before turning onto a serving plate.
- Great served with whipped cream combined with diced or mashed mango.
