Half cup plus three spoons of sugar
Half cup of wheat flour
One spoonful of baking powder
One egg, beaten
A quarter cup of unsalted butter, softened in the ramekin
One and a half spoons of cinnamon
Four green mangoes (1 kg)
One spoonful of lemon juice
Three spoons of cold butter, cut into small pieces
One and a half spoons of vanilla sugar
Half cup plus three spoons of sugar
Half cup of wheat flour
One spoonful of baking powder
One egg, beaten
A quarter cup of unsalted butter, softened in the ramekin
One and a half spoons of cinnamon
Four green mangoes (1 kg)
One spoonful of lemon juice
Three spoons of cold butter, cut into small pieces
One and a half spoons of vanilla sugar
In a bowl, mix together half cup of sugar, wheat flour, and baking powder
Add the egg and mix until the mixture is smooth and firm
Cover and let it rest for 30 minutes
Preheat the oven to 200°C (hot)
Grease a 22.5 cm diameter round cake pan
In a small bowl, mix together the remaining sugar with the unsalted butter and cinnamon
Set aside
While this is happening, peel the mangoes and cut them into four wedges
Remove the pit and cut it into thin slices
Place in a large bowl, add lemon juice, and mix
Arrange one-third of the mangoes in the cake pan, sprinkle with some cinnamon and sugar
Cover with some butter pieces
Make two more layers with the remaining ingredients
Distribute large chunks of the mixture over the mangoes
Sprinkle with vanilla sugar, and place the cake pan in the oven on a baking sheet
Bake for 10 minutes
Lower the oven to 150°C (low) and bake for another 25 minutes or until it's golden brown and the mangoes are tender
Let it cool down for 30 minutes and serve warm with whipped cream
Serves 12.
