Green Mango Cakes: Vegan, Gluten-Free Recipe
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.
Then take one of these almost-halves and wedge the top of a pint glass between the fruit and the skin.
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.)