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Mango Lava Cake

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 3-4 OUNCES MANGO PUREE 1 FRESH MANGO, PEELED AND PROCESSED IN A BLENDER
  • 4 TABLESPOONS OF BUTTER 1/2 STICK/ 2 OUNCES
  • 4 TABLESPOONS All-Purpose Flour
  • PINCH OF SALT
  • 2 TABLESPOONS YOGURT
  • 1-1/4 CUPS OF SUGAR
  • 2 EGGS
  • YOGURT FOR SERVING

Instructions

  • PREHEAT OVEN TO 400F DEGREES. BRUSH MELTED OR SOFTENED BUTTER ON 4 RAMEKINS OR INDIVIDUAL BAKING CUPS THEN ADD ABOUT A TABLESPOON OF SUGAR ON EACH AND SWIRL IT AROUND TO COAT THE SIDES AND BOTTOM OF THE RAMEKINS. SET ASIDE.
  • MELT BUTTER AND MIX IT WITH THE MANGO PUREE IN A MEDIUM BOWL, STIR THOROUGHLY UNTIL WELL COMBINED, ADD YOGURT; SIFT FLOUR AND SALT THEN ADD TO THE MANGO PUREE MIXTURE. MIX WELL AND SET ASIDE.
  • COMBINE EGG AND SUGAR IN THE BOWL OF YOUR MIXER, BEAT ON HIGH SPEED UNTIL RIBBON STAGE- THAT’S WHEN THE EGG MIXTURE GETS VERY THICK AND ALMOST WHITE IN COLOR AND CAN HOLD IT’S SHAPE FOR ABOUT 4 SECONDS.
  • GRADUALLY FOLD THE MANGO PUREE MIXTURE WITH THE EGG MIXTURE, TAKING CARE NOT TO KNOCK THE AIR OUT. POUR INTO RAMEKINS AND BAKE IN THE PREHEATED OVEN FOR 8-10 MINUTES, MAYBE LONGER DEPENDING ON YOUR OVEN. YOU NEED TO KEEP AN EYE ON IT.
  • ONCE DONE, TAKE IT OUT OF THE OVEN AND LET IT COOL FOR ABOUT 5-10 MINUTES BEFORE INVERTING EACH ONTO A PLATE. PUT A DOLLOP OF YOGURT ( I HEARD GREEK YOGURT IS GOOD, IF YOU HAVE IT, THEN USE IT) AND SERVE!
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