The Washington Post, December 19, 2007

• Course: Dessert

Ingredients:

For the green mango mixture

• 1 cup sugar
• 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
• 3 firm green mangoes, peeled, pitted and cut into 1/4-inch dice
• 1 1/2 teaspoons vanilla extract

For the cake

• 2 cups flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 3/4 cup plus 1 tablespoon vegetable or canola oil
• 3 large eggs
• 1/2 teaspoon vanilla extract

For the mascarpone cream

• 1 cup chilled heavy cream
• 4 ounces mascarpone
• 1/2 cup plus 1 tablespoon confectioners' sugar

Directions:

For the green mango mixture: Heat the sugar in a large saucepan over medium heat, stirring constantly. When it starts to caramelize (6 to 8 minutes), add the butter and diced green mangoes. Cook for about 5 minutes, stirring, just until the diced fruit starts to soften; it should retain its shape. Remove from the heat and add the vanilla extract; mix well. Transfer the mixture to a container and cool completely, then cover and refrigerate until ready to use. This should yield about 3 cups.

For the cake: Preheat the oven to 325 degrees. Lightly grease and flour an 8-by-8-inch square baking pan.

Combine the flour, spices, baking powder, baking soda and salt in a large mixing bowl.
Combine the sugar and oil in the bowl of stand mixer or hand-held electric mixer; beat on medium speed until smooth. Add the eggs one at a time, incorporating well after each addition. The mixture should look creamy. Add the vanilla extract and mix well. Stop the motor. Use a spatula to gently fold the egg mixture into the dry ingredients. Fold in 1 cup of the cooled green mango mixture. Spread the batter evenly in the prepared pan and bake for about 45 minutes, until a tester inserted in the center of the cake comes out clean. Transfer the pan to a wire rack to cool. When the cake has cooled, carefully cut away the side/edges of the cake with a serrated knife; reserve them for snacking.

While the cake is cooling, make the mascarpone cream: Place the heavy cream in the bowl of a stand mixer fitted with a whisk attachment, or use a handheld electric mixer; beat on medium-high speed until soft peaks form. Fold a little of the mascarpone into the whipped cream; then carefully fold in the rest. Add the sugar slowly, folding so that the whipped cream doesn't break. Cover and refrigerate until ready to use.

To assemble: Spread the remaining cooled green mango mixture evenly over the top of the cooled cake. Cut into individual servings; serve with a dollop or two of the mascarpone cream.

Recipe Source:

From pastry chef Leon Baker at Farrah Olivia in Alexandria.

Tested by Mary Pat Flaherty and Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.

(Marvin Joseph)

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Nutrition Facts
Serving size: Per serving (based on 12, including mascarpone cream)
Calories: 569
% Daily Values*
Total Fat: 29g	45
Saturated Fat: 10g	50
Cholesterol: 96mg	32
Sodium: 318mg	13
Total Carbohydrates: 73g	24
Dietary Fiber: 2g	8
Protein: 5g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat:	Less than	65g
Saturated Fat:	Less than	20g
Cholesterol:	Less than	300mg
Sodium:	Less than	2,400mg
Total Carbohydrates:		300g
Dietary Fiber:		25g