Mango Cake Bites
Makes about 3 dozen
Time 45 min
Naturally sweet and fragrant, these gluten-free treats make the most of a ripe, juicy mango. A combination of almond flour and cornmeal creates the perfect, cake-y texture.
Special Diets:
Ingredients
- 1 large or 2 small ripe mangoes, cut into very small chunks, divided
- 1 1/2 cup almond flour
- 1/2 cup fine yellow cornmeal
- 2 teaspoons baking powder
- 1/8 teaspoon fine sea salt
- 1 1/2 teaspoon pure vanilla extract
Method
Set aside 1/2 cup of the mango pieces.
Puree remaining mango in a blender or food processor until very smooth.
Set aside 1 cup puree and reserve any remaining for another use.
Preheat the oven to 350F.
In a large bowl, whisk together almond flour, cornmeal, baking powder and salt.
Add mango purée and vanilla, and whisk again, just until combined.
To form each cake bite, mound about 1 tablespoon batter onto a large, parchment-paper-lined baking sheet, spacing them about 2 inches apart.
Press a reserved mango piece into the top of each and bake until firm and deep-golden brown on the bottom, 16 to 18 minutes.
Serve warm or at room temperature.
Nutritional Info:
Per serving: 2 bites, 80 calories (45 from fat), 5g total fat, 0g saturated fat, 0mg cholesterol, 70mg sodium, 8g carbohydrates (2g dietary fiber, 3g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 large or 2 small ripe mangoes, cut into very small chunks, divided
- 1 1/2 cup almond flour
- 1/2 cup fine yellow cornmeal
- 2 teaspoons baking powder
- 1/8 teaspoon fine sea salt
- 1 1/2 teaspoon pure vanilla extract