Summer equals mangoes in this part of the world. And mostly we just like them as they are: Ripe and juicy, eaten sliced with the juice dripping down your arms. We really go through dozens in a season. And often that is what we will have for lunch on any given day.
But occasionally I get to safe a few and do something with it in the kitchen too, apart from slicing it and eating it myself.
It was my turn recently to take eats to an orchid meeting, which always seems to happen at times when time just does not seem to exist. I needed a cake and fast. I thought of a Nigella cake I once made with orange pulp and just knew that mango will be a good substitute. The beauty of using mango though is, that you need not boil anything beforehand as with the orange. Just slice (and don't eat) and process.
This is the kind of cake you can get your kids to make on a sunday for tea. Really simple, yet fruity and moist.
