Screw you spring. So you want to take your time? That’s okay. I’ll make do with hot blooms*, and well…there’s always mangoes.
Living in a big city like Toronto means finding these fruits will not require a trip to the Caribbean. Mango lovers can find a fantastic variety of this juicy stone fruit at most grocers, and they’re in season now. I found these beauties, the Palmer variety from Brazil, at Longos this week and cranked the music up. Grab your sarongs. Yeah baby. It’s a mango party.
Showing off in the Tropical Treats chapter in my food memoir is a very dangerous cake. I usually make it with four small Ataulfo mangoes, but if you’re able to get your hands on one of the Palmer mangoes, one mango will do the trick.
You’ll need rum too. Sip it slowly as you make the easy peasy caramel that coats the bottom of the pan. Thanks Mom, for this tiny perfect copper pot: my new go-to for wee cooking matters like the caramel syrup in this recipe.
The amount of rum that actually goes into the cake is tiny and no, you can’t taste any alcohol, just a gooey rich mango-banana flavour that is (almost) as good as a trip to the beach. If you want the recipe, I’ll happily send it, along with my buzz sheet that goes out to subscribers. Sign up is easy on the top right of this site. Or order my book and you can have all the recipes to yourself.
Throwback Thursdays (colour therapy after all) in the long slow thaw are a little easier with a crisper full of the tropics!
Coming up soon…Coconut mango crisp. Mmmmmmmmmm…..
Can’t find mangoes? Hop down to the Shrangri-La Hotel where this incredible virgin cocktail is on the bar menu. Hong Kong Lemonade, a sheer shot of
adrenaline sunshine, is a blend of juices including ginger, yuzu,orange, cranberry, and lemonade.
*blooms courtesy of Kindness Queen Stephanie Black, who popped into Anne’s kitchen with Junior Star Baker Chloe for this week’s edition of with love and sugar bakes. Who will be our guest next time?