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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.
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. Purée remaining mango in a blender or food processor until very smooth. Set aside 1 cup purée and reserve any remaining for another use.

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.
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  • 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