Mango & Pistachio Loaf
Mango & Pistachio Loaf
MANGO 🥭 season is upon us!! And what better way of using up leftover mangos than by putting them in a mango and saffron loaf?! There’s only two of us at home and I got an entire box of mangos for Sanj the other day - which he struggled to finish before they went bad. So I thought I’d use the last one in a cake! This cake is perfecttt for summer and has all the flavours of saffron, mango with the crunch of pistachio and pomegranate on top. It was so good, we felt really bad eating it alone so shared it with the neighbours who also loved it!
Make sure to save this one!
🥭 Ingredients:
Drizzle ~
• 150ml of mango purée (from one sweet mango)
• 100g butter
• 200g icing sugar
Loaf ~
• 150g softened butter
• 150g caster sugar
• 3 medium eggs
• 150g self raising flour
• 1 teaspoon baking powder
• 1 tsp vanilla extract
• 20g pistachios (chopped)
• 1 large pinch of saffron
• 1.75 tbsp milk
🥭 Method:
Drizzle ~
1. Chop up mango, blend it and add to a pan with 1/4 cup of water. Heat on medium until it becomes smooth and reduces down to a paste.
2. Once cooked, add to butter and sugar and mix well until you’ve formed the glaze.
Loaf ~
1. Preheat oven to 180 degrees Celsius.
2. In a large bowl, add sugar and butter and mix well to form a creamy consistency.
3. Add eggs and blend well with an electric whisk or with a wooden spoon.
4. Add the vanilla extract, saffron and baking soda and mix well.
5. Sift in the flour and incorporate in but slowly. Next, add your milk. Add in your 20g of chopped/sliced pistachios. Do not over mix!
6. Pour into a cake or loaf tin and bake for 35-40 minutes until it has cooked through fully.
7. Once it has cooled, add the glaze on top and decorate with more pistachios and pomegranate. Enjoy!!