3 sliced mangoes, pitless and seedless
1/4 cup of caramel syrup
1/3 cup of unsalted butter, softened
2 1/4 cups of all-purpose flour
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/2 teaspoon of baking soda
1/2 cup of water
1 beaten egg
3 sliced mangoes, pitless and seedless
1/4 cup of caramel syrup
1/3 cup of unsalted butter, softened
2 1/4 cups of all-purpose flour
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/2 teaspoon of baking soda
1/2 cup of water
1 beaten egg
1
Grease a cake pan with a hole in the middle
2
In a saucepan, cook the mangoes with the caramel syrup over low heat until they're soft
3
Add the butter and let it cool down
4
Sieve the flour with the spices and baking soda
5
Add to the cooled-down mango mixture, along with water and egg
Mix well
6
Pour the batter into the prepared cake pan, wrap it in aluminum foil, and tie it with a string
7
Place the cake pan over an inverted tomato can or a metal pedestal inside a 7-liter pressure cooker with 3 cups of water
8
Close the lid, cook under pressure for 30 minutes from the start, and serve warm.
