Green Mango Cakes: Vegan, Gluten-Free Recipe

Categories: Beet Reporter

Just because St. Patrick's Day is over doesn't mean it's time to stop putting green things in your mouth. And with this unique recipe, you can tastily muster something much more nutritious than clover-colored beer.

These savory-sweet and almost decadent little cakes taste like rich tropical corn bread, without any added oil or refined sugar. What your discerning tongue won't notice is the nutrient-rich spinach that's baked right into them.

Green Mango Cakes


  • 2 large ripe mangoes
  • 3 cups loosely packed baby spinach, divided
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups almond flour
  • 2/3 cup fine organic yellow cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt

Pre-heat the oven to 350 degrees Fahrenheit.

To skin the mangoes and get as much juicy fruit out of them as possible, cut off a chunk very close to the pit on both sides of the fruit.

Camille Lamb
To "deal with" the little flaps of flesh on the sides of the pit, run your knife between the skin and the fruit, as well as the pit and the fruit, to separate. Then chop. (Or eat -- that's what I did.)
Then take one of these almost-halves and wedge the top of a pint glass between the fruit and the skin.

The best way to skin a mango.
Press down firmly, letting the pint glass peel the fruit right out of the skin for you until the fruit falls into the glass.

Bam! Now that's a close shave.
Repeat with remaining mango, and then take half of the mango flesh and dice it into 1/4" pieces. Set those pieces aside.

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