2 1/2 cups all-purpose flour
1 cup cocoa powder
1 tsp double action baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
3/4 cup butter, softened
2 cups sugar
3 eggs
3/4 cup buttermilk
1 tsp vanilla extract
2 tsp red and ripe mango peel, finely chopped
2 cups (Hawaiian) mangoes, chopped
1 cup (Hawaiian) macadamia nuts, chopped
2 cups dried mangoes, chopped
Mango coulis:
100g mango, diced
100g mango puree
50g sugar
10g ginger, diced
Glaze:
peel of half a mango (julienned)
200g dark chocolate
80g mango juice
80g macadamia nuts (chopped)
Sift flour, cocoa, baking powder, baking soda, cinnamon and salt together.
Cream butter or margarine. Gradually add in sugar and beat until fluffy. Add eggs one at a time, beating well each time.
Beat in sifted dry ingredients alternately with buttermilk. Stir in vanilla, mango peel, mangoes and nuts.
Bake in a 25cm (10-inch) diameter round cake ring at 350 ºC for one hour. Turn out on the rack. Let cool for 15 minutes and glaze.
For the garnish, use fresh mangoes (diced) and crushed macadamia nuts. Then, drizzle with mango coulis.
To make Mango coulis: Saute diced mango and ginger. Add sugar and mango puree. Cook for a short while.
To make glaze: Melt dark chocolate and add mango juice. Add mango peel and macadamia nuts. Cook for a short while.
