|1 c||white sugar|
|1 c||all purpose flour|
|2 tsp||baking powder|
|1 tsp||vanilla extract|
|2 can(s)||mangoes or peach|
|1 c||juice of the canned fruit|
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DirectionsCream together softened margarine and sugar.Sift flour, baking powder and salt.Add alternately dry ingredients with milk and vanilla extract. Beat well until smooth. Pour batter into 9x9 inch cake pan.Place the mangoes over batter. Pour juice.Bake at 375 F for 45 minutes or until tester comes out clean. Serve with whipped cream or ice cream.Note: For fresh mangoes - Peel skin of 4 mangoes (halved) and simmer for a few minutes with 1 cup water and 1/4 cup sugar. Use it's liquid for juice. Fresh mangoes that were simmered are juicier than the canned ones. Canned peaches are also great for this recipe. I prefer to use fresh mango, though.