Maharashtra Mandal in Chicago publishes a Magazine called Rachna on a quarterly basis. the organization itself is involved in lot of activities and if you live in Chicago, I would strongly urge you to become a member of this wonderful organization.
So when the Editor of Rachna magazine asked me if I would like to contribute a recipe for the magazine, I was ecstatic. The issue was to be published around mid-April so together we decided I should use seasonal ingredients. What better way to represent this season than with Mangoes? So I created this recipe with Mangoes and Strawberries. You can totally use only Mango or pair it with another fruit. The cake is essentially fruits and some Custard to bind it together so make sure the Mangoes you are using are sweet. I created this recipe couple of months back and only yellow Mangoes from a South American country (I don’t recall which one) were available that time but they were really good. Now that Mangoes are available from India, I would urge you to use those.
All Purpose Flour 1/2 cup
Milk 2% or Whole – 1 Cup
Sugar 1/2 cup divided
Butter salted 3 Tbsp
Vanilla Extract 1 1/2 tsp
Mangoes 2 cups chopped in small cubes
Strawberries 1 Cup chopped in small pieces
Saffron 2 pinches
If you do not have salted butter, add couple of pinches of salt.
Preheat oven to 350 degrees F.
Using stand mixer or blender, mix Flour, 1/4 cup of Sugar, Eggs and Vanilla extract and set aside.
Coat an ovenproof dish , about 8 to 10 inches in diameter, with 1 Tbsp of Butter. Pour the mixture until it forms a layer about 1/4 inch thick. Place in the oven for about 7 to 9 minutes. This mixture should be set but not completely done. When you insert a knife, it should not come out clean. remove from oven once you see the mixture is set and not runny.
In a Skillet, heat up 2 Tbsp of butter. Add Strawberries, 1/4th cup pf Sugar and Saffron Heat until Sugar is dissolved and has coated the strawberries. Mixture will have some amount of liquid.
Take the ovenproof dish which has base layer of the cake and add layer of Mango chunks followed by layer of Strawberries. Then pour the remaining Flour mixture and place in the oven for about 37 to 40 minutes. You will see the cake puffs up when hot from oven but goes down when it has cooled down sufficiently.