Anything with mango piques my interest.
I first saw this recipe on Better Homes and Gardens Magazine at the gym and I was intrigued. I don’t have the patience to be a good baker. After two failed attempts to make a Mango Carrot Cake (both times it went from oven to trash), I was ready to quit. But I am not a quitter!
When a cake requires 2 slabs of butter, 1 8 oz of cream cheese and 5.5 cups of powdered sugar, I am less enthusiastic. I had the frosting right the second time, although the cake felt uncooked. I still say it takes more than 30 minutes to bake the cake!
With a some changes, and yeah when you call something Mango it had better be filled with Mango instead of Carrot, I improvised and made these really tasty, healthy, Mango Carrot Muffins.
1 cup white all purpose flour
1 cup whole wheat flour
1 cup granulated sugar
1 cup mango juice (i used unsweetened)
1/2 tsp salt
1/4 tsp nutmeg
1 tbsp baking powder
1/2 cup canola oil
2 cup shredded carrot and mango (I used 2 carrots and 1 mango)
light natural frosting
some shredded carrot and mango
Pre-heat oven to 350 degrees.
Mix together all purpose flour, whole wheat flour, granulated sugar, salt, nutmeg, and baking powder. In a separate bowl whisk 2 eggs and canola oil. Add to the flour mix and whisk. Add 2 cups of shredded carrot and mango.
Meanwhile prepare muffin tins. Add mix to muffin tins and bake for 35-45 minutes until golden and tooth pick test passes. Makes about 18 muffins.
Top with some light natural whipped cream, or make some cream cheese frosting. Sprinkle with some shredded carrot and mango just before serving. Enjoy!