- 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
Preheat the oven to 350°F. 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.
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.