gâteau au mangue

by Alexandra

 Fresh fruits are one of my favorite parts of Summer. I love biting into a cool, juicy slice of orange, or a fresh, sweet strawberry after playing hard in the sunshine. I am finding more and more delicious, seasonal fruits at the grocery store as Spring continues towards sweet Summer. I’m currently loving ruby-red strawberries and golden mangoes, especially at breakfast!

This afternoon I was reading through some blogs and I stumbled upon this recipe over at Eat, Live Run. Since I had 1/2 chopped mango (left over from breakfast) in the refrigerator, I decided it was a match made in heaven. Behold: Banana-Mango Muffins. I made a few changes, including halving the recipe, omitting the sugar and chopped dried mango (too lazy to chop it), subbing walnut oil for canola oil and sprinkling the coconut on top, but they still turned out quite well! I also used whole spelt flour because it’s full, earthy flavor.

Alas, rainy days are baking days. For Friday the 13th, we had pretty good weather until about 3:00 pm when it started down-pouring. Thus, I had to bake something. Naturally.

Banana-Mango Muffins by Jenna 
1 large ripe mango, peeled and roughly chopped
1/2 cup chopped dried mango
1 ripe banana, mashed
2 1/2 cups flour
1/2 cup sugar
3/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 cup unsweetened dried coconut
2 eggs
1/4 cup canola oil
additional sugar for sprinkling
Preheat oven to 375 degrees.
Put the mango (fresh, not dried) in a blender and process until smooth. Set aside.
Whisk together the flour, sugar, baking powder, cinnamon, salt, coconut and chopped dried mango in a large bowl.
In another bowl, combine the mashed banana, mango puree, eggs and canola oil. Pour the wet ingredients into the dry ingredients and mix until smooth (batter will be thick).
Scoop batter into greased muffin tins about 3/4th of the way full. Sprinkle additional sugar on top. Bake for 25 minutes or until a toothpick in the center comes out clean.