3 peeled and seeded mangoes, cut into thin slices
3/4 cup of honey
1/3 cup of unsalted butter
2 1/2 cups of all-purpose flour
1 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cardamom
1 1/2 teaspoons of baking soda
1/2 cup of water
1 egg, beaten
3 peeled and seeded mangoes, cut into thin slices
3/4 cup of honey
1/3 cup of unsalted butter
2 1/2 cups of all-purpose flour
1 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cardamom
1 1/2 teaspoons of baking soda
1/2 cup of water
1 egg, beaten
Grease a round cake pan with a 20 cm diameter
In a saucepan, cook the mangoes with the honey over low heat until they're caramelized
Add the butter and let it cool down
Sift together the flour, spices, and baking soda
Add to the cooled-down mango mixture, along with the water and egg
Mix well
Pour the batter into the prepared pan, wrap it in aluminum foil, and tie it with kitchen twine
Place the pan over an inverted tomato tin or a metal cooling rack inside a 7-liter pressure cooker filled with three cups of water
Close the cooker
Cook for 30 minutes starting from the moment you pressurize the cooker
Serve warm.
