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- 425 g of canned mango in syrup
- 500 g of mixed nuts
- 1/2 cup of water
- 1 1/2 teaspoon baking soda
- 1 1/2 cup flour with yeast
- 2 lightly beaten eggs
Grease a 15cm x 25cm bread pan and line the bottom and sides with baking paper.
Combine the mango slices without draining, mix nuts and water in a large skillet.
Bring to a boil and simmer, uncovered, for 1 minute. Let cool.
Add eggs and combined sifted baking soda and flour.
Mix well and pour the mixture into the prepared skillet.
Cook in a moderately slow oven, around 160 ° C for 1 hour or until cooked.
Fresh cake in the pan.
fruit mango cake