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:
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
Serving Size
2 bites
Calories
80
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.