Pati Jinich has not only a wonderful PBS cooking show on at-home Mexican cooking, but also a very cute email list which features many of her simple recipes. I often "pin" her recipes for future use on Pinterest, and the latest recipe of hers that I attempted was the mango cake. What could be more summery than a delicious mango cake?
I didn't quite heed the recipe comments that the cake doesn't result in an actual mango flavor, and I am glad I didn't as the cake turned out wonderfully. Yes, the comments were right that the cake didn't really taste like mango, but it was delicious nonetheless with subtle vanilla and almond flavors.
I made a few slight modifications to the original recipe. I reduced the almond extract to 1/2 tsp. to address the recipe comments to not overwhelm the cake with almond flavor. I also reduced the baking time to 28 – 29 minutes, which perhaps could be reduced further.
I otherwise followed the recipe directions as is.
After thawing the mango, I blended the wet ingredients in two batches – starting with the butter and sugar, and then separately blending the mango with buttermilk before combining the two.
Stir in the dry ingredients, and you've got yourself a cake batter ready for the oven!
The final consistency was moist and thick – almost like cornbread per my husband.
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