I think the National Mango Board gave away about a thousand mangoes recently, because my RSS feed has been flooded with mango recipes. And that’s not a complaint!
Living in California (which is only one of three states that actually grow mangoes), they are always available. But I’m pretty certain that at least one of the six cultivated varieties are available everywhere, year round. And thank goodness, because I would say mangoes are my kids’ second favorite fruit.
I posed the question Mangoes: yay or nay? on Facebook last week, and the “yay” responses were overwhelming. So I made all you mango lovers a coffee cake with a cracked cinnamon sugar topping. You’re welcome ;-)
Mango Coffee Cake
Prep time: 25 minutes
Cook time: 45 minutes
• 2 cups all-purpose flour
• 2 cups sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 stick (1/2 cup) cold unsalted butter, cut into cubes
• 1 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla
• 2 mangoes, peeled, seed removed, and chopped
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
Preheat oven to 350 degrees. Grease a 13x9x2 inch baking pan; set aside.
In a large bowl whisk together flour, the 2 cups sugar, baking powder, baking soda, nutmeg, and salt. Using a pastry blender or your hands, cut in butter until mixture resembles coarse crumbs.
In a medium bowl whisk together the buttermilk, eggs, and vanilla. Add to the flour mixture all at once; using a fork, stir just until moistened. Sprinkle mangoes with a little flour and fold into the batter (this will help them from completely falling to the bottom.)
Pour batter into prepared pan and spread out evenly. Combine the 1/3 cup sugar and cinnamon. Sprinkle evenly over batter. Bake for about 45 minutes or until a toothpick inserted near center comes out clean. Cool and cut into squares. Serve with whipped cream, if desired.
Note: I think pineapple might work here, if you don’t like mango
(from BHG magazine)