Tag: freshmango


Jun
2017

Mango Strawberry Semolina Cake {Eggfree}

categories: Baking, Cake, Cakes, Desserts, Summer

I can tolerate summer only because it’s a mango season and I get to eat my weight in mangoes until next summer. It does more harm than good for my waistline but we all have our weaknesses, don’t we? Having said that eaten at right time it has numerous benefits like high in fiber, antioxidants, potassium and Vitamin A to name a few. Having mangoes for breakfast is the best time due to it’s high sugar and calorie content so I usually add them to my morning smoothies and chia puddings and this cake is another way to have mangoes for breakfast with a cup of tea or coffee.

The cake uses semolina for a regular all purpose flour substitute but rises beautifully and has got good crumb. Pairing of mango and strawberry is absolutely divine and one for the books. The cake uses few simple ingredients and mango is the hero here so be sure to use good quality, sweet mangoes for best tasting cake, I have used Alphonso mangoes. The cake batter comes together in minutes and is super easy to whip up even for a novice baker but looks oh-so-fancy because of strawberries on top. It’s an eggfree, vegan recipe which makes it suitable for all kinda palates and diets. So if you are still on a look out for a cake to bake for Father’s day, your dad will be ecstatic with this one.

Happy Father’s Day to all the wonderful fathers! xx

 

Print Recipe
 Mango Strawberry Semolina Cake {Eggfree}
Course Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Course Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Instructions
  1. Grease a round 8-inch cake pan with oil. Preheat the oven at 170ºC/350ºF.
  2. In a small mixing bowl, whisk together fine semolina, baking powder and salt.
  3. In another mixing bowl, whisk together coconut oil, mango purée, castor sugar and vanilla extract.
  4. Gently fold in flour mixture to the wet ingredients until just combined using rubber spatula. Do not over-mix.
  5. Pour the batter in the cake pan. Top with the strawberry halves (cut-side down) in circular fashion and sprinkle raw sugar on top. Bake in the oven for 30-35 minutes or until toothpick inserted in the center comes out clean.
  6. Let cool for 5 minutes on a cooling rack before unmoulding the cake. Serve as is or topped with fresh whipped cream, plain yogurt or vanilla ice cream. Keeps well for 3 days stored in an airtight container in the refrigerator.
Recipe Notes

Feel free to substitute fresh peaches, apricots or cherries for strawberries as per seasonal availability.

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Jun
2013

Fresh Mint & mango Creamsicle Ice-cream

categories: Ice-creams, Summer

You do not think that ice-cream week on blog will go by without the addition of an ice-cream whipped with our fave seasonal fruit to my repertoire? Of course not… I wouldn’t let that happen! And yes.. You have guessed it right… You know how much I love my mango and they taste best chilled..  So while deciding on 7 flavors to be included in this week-long marathon I am participating alone in (!sigh!), mango unquestionably topped the list!

Fresh Mint & Mango Creamsicle Ice-cream1

But just the plain mango ice-cream wouldn’t do the justice to the ‘ice-cream week’ as the idea is to create something really special in the comfort of your home and without the use of ice-cream maker. Plus, perhaps there are zillion versions of plain mango ice-cream already doing rounds on the internet. So why do another version just like what is already there!

The hunt for that perfect combination started… What do we know and what have we learnt? Mangoes are sweet, juicy and succulent fruit which goes really well with fresh mint. Remember this? Toasted coconut and mango chunks would add a bit of a texture to the otherwise perfectly creamy smooth ice-cream.. And a dash of lemon juice to cut that sweetness.. Done deal!

Fresh Mint & Mango Creamsicle Ice-cream2

Bringing the flavor of fresh mint to the cream was an easy thing. I used the method which worked perfectly for me here. I added mint leaves to the cream and let it sit in the fridge for at least 4 hours. Trust me the flavor kick was there without adding even a drop of mint extract! I toasted the desiccated coconut using gas stove itself though you can use oven, I am more comfortable with this method as I am scared of getting burnt coconut in the oven. Let’s get started then!

Fresh Mint & Mango Creamsicle Ice-cream3

Fresh Mint & Mango Creamsicle Ice-cream

Yields: around 8 scoops

Ingredients:

  • 1 cup fresh medium fat cream (40% fat)
  • 1 handful of fresh mint leaves
  • 2 Tbsp sugar (more if mango used is not sweet enough)
  • 1 mango, peeled, pureed
  • Juice from 1 lemon
  • 1/4 cup toasted coconut
  • 1 mango, peeled, finely diced

Directions:

For toasted coconut:

Toast the desiccated coconut in a pan over a medium heat on gas stove.

For oven: Preheat the oven to 350 F/ 170 C. Put the desiccated coconut in baking tray and bake for 3-5 minutes. Keep a close watch as you do not want burnt coconut.

For making ice-cream:

Mix cream and mint leaves in a bowl and refrigerate for at least 4 hours to extract the flavors from mint to cream. Use sieve to separate mint leaves from cream.

Add sugar to cream and whip till you get soft and fluffy consistency. Gently fold in pureed mango, lemon juice, toasted coconut and diced mangoes to the cream and spoon the mix in airtight container. Let it freeze for 4-5 hours and serve it.

*For any left-overs, let the ice-cream thaw for 15 minutes before serving. Run hot water on the ice-cream scoop before scooping the ice-cream out.

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