Ingredients

The following ingredients have 36 Servings
  • 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

Instruction

  • 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.