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It's Raining Mangoes: Make Pound Cake With Your Seasonal Haul (Recipe)
Courtesy Fairchild Tropical Botanic Garden

It's Raining Mangoes: Make Pound Cake With Your Seasonal Haul (Recipe)

Hannah Sentenac | July 4, 2014 | 9:00am
AA

Across Miami, the mango-ocalypse is in full swing. Poor, innocent fruits are being crushed under cars, picked up by dogs, baked into oblivion on sizzling pavement. It's an overpopulation explosion for our city's ubiquitous tropical fruit, and we all need to do our part in the relief effort.

So snag some mangoes from your local sidewalk and whip up a mango pound cake.The recipe is courtesy of Andrea and Frank Randazzo of Creative Tastes Catering & Event Production, who'll be serving up mangoriffic eats at Fairchild Tropical Botanic Garden's annual Mango Brunch (in conjunction with the famous International Mango Festival) in a couple weeks.

See also: Green Mango Cakes: Vegan, Gluten-Free Recipe

"When mango season hits, depending on where you live and who your friends and neighbors are, you can find yourself inundated with mangoes. So you have no choice but to be creative," said Andrea Randazzo. "It also helps that mangoes are so versatile -- lending themselves to both sweet and savory dishes. Then when all else fails, make sangria!"

Mango Pound Cake

  • 2 cups plus 2 tsp. flour, divided
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 8 oz sour cream
  • ¾ cup butter unsalted and softened
  • 2 cups granulated sugar
  • 1 Tbsp. vanilla
  • 4 each eggs
  • 1 each ripe mango, peeled, small diced
  • 2 Tbsp. honey
  • Zest of 1 orange & 1 lime

    • Preparation:

  • Heat oven to 325ºF.
  • Mix 2 cups flour, baking powder, and cinnamon; set aside. Beat butter, granulated sugar, salt, and vanilla in large bowl with mixer until blended. Add eggs, one at a time, beating after each until blended. Beat in sour cream and honey.
  • Gradually beat in flour mixture on low speed until blended. Fold in diced mango and zest. Pour batter into two greased and floured loaf pans or one regular bundt pan.
  • Bake for 55 min to one hour or until toothpick inserted near center comes out clean. Cool cake in pan ten minutes. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Sprinkle with powdered sugar just before serving.

    • At the annual Mango Brunch (part of Fairchild's famous Mango Festival) the duo will serve their take on biscuits & gravy: mango buttermilk biscuits with chile shrimp gravy and crispy chorizo topped with mango-citrus marmalade.

    The brunch is on Sunday, July 13 from 11 a.m. to 1 p.m. in Fairchild's Garden House. Tickets run $100 for members, $125 for non-members and can be purchased online. The general festival runs Saturday, July 12, and Sunday, July 13, from 9:30 a.m. to 4:30 p.m. at Fairchild. Admission is free for Fairchild members, $25 for adults, $18 for seniors 65+ and $12 for kids 6-17. Eco discounts are offered for anyone who walks, rides their bike, or takes public transportation. Call 305-667-1651 or visit fairchildgarden.org.

    Follow Hannah on Twitter @hannahalexs.

    Follow Short Order on Facebook, Twitter @Short_Order, and Instagram @ShortOrder.

     
    Hannah Sentenac covers veg food, drink, pop culture, travel, and animal advocacy issues. She is also editor-in-chief of LatestVeganNews.com.

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