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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Our family loves mangoes, and this recipe is a different and delicious way to use them. Ingredients:
2 cups all-purpose flour |
2 cups sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
1/2 cup butter |
1 cup buttermilk |
2 eggs, beaten |
1 teaspoon vanilla |
3 cups coarsely chopped seeded and peeled mangoes (about 3) |
1/3 cup sugar |
3/4 teaspoon ground cinnamon |
sweetened whipped cream (optional) or cool whip (optional) |
Directions:
1. Preheat oven to 350 degrees. Grease a 13x9x2-inch baking pan; set aside. In a large bowl combine flour, the 2 cups sugar, baking powder, soda, nutmeg and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumb.
2. In a small bowl combine buttermilk, eggs and vanilla. Add to flour mixture all at once; stir just until moistened. Fold in mangoes. Spread in prepared pan. Combine the 1/3 cup sugar and the cinnamon. Sprinkle evenly over batter.
3. Bake for 40 to 45 minutes or until a wooden pick inserted near center comes out clean. (Mango pieces will sink to the bottom of coffee cake.) Cool slightly. Serve with sweetened whipped cream or Cool Whip, if desired.
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