Ingredients

Instructions

  1. Skin and chop up enough mango flesh which can then be pureed in a blender to make 1/1/2 cups of mango puree.
  2. Into a large saucepan place puree, butter and sugar, stir over a low heat until butter is melted.
  3. Add bi-carb soda and sultanas, stir well and cool slightly.
  4. Sift into the saucepan plain flour, self raising flour, nutmeg, cinnamon, and fresh chopped mango and mix well.
  5. Pour into a greased and floured 20-23cm tin and bake for approximately 1 hour at 175 degrees Celsius.
  6. Once cooked, allow cake to cool and ice with lemon icing.
  7. Note: Sultanas can be substituted with currents or raisins; also about 1/2 cup of walnuts or almonds can be added.