Mango Shortcake

I decided to do an eggless mango cake because I wanted to use up the mango pulp I had. I got the recipe from a vegan website too. However, the plan changed as soon as I walked into the kitchen. Instead of pulling the flour, the butter, the baking soda and all, I decided to use the store bought pancake mix I had. I looked up the box and voila, it had a recipe for strawberry shortcake. Instead of strawberries, I used mangoes :) and I didn't even need a measuring cup.

Ingredients:

Bisquick Pancake Mix
Mango pulp
Ripe Mango - cut into thin slices

Procedure:

You can bake the cake as per the instructions on the box but this is what I did.

Preheat the oven to 400 degrees
Sift the pancake mix and mix just enough mango pulp into it so that the end consistency is smooth but not runny.

Grease a bread pan or a cake pan and pour the batter in and bake for 12 to 15 minutes. If you stick a toothpick in it should come out dry. Then you know its done. Cool it on a cooling rack.

Meanwhile for the sauce: Heat a thick bottomed sauce pan and add the cut mango pieces and 1/2 cup of mango pulp to it. Let it come to a boil. Stir in between. Turn the heat off.

In a dessert plate, arrange a cut piece of cake and pour 2 to 3 tablespoons of the sauce with mango pieces on top.

You can also add whipped cream or serve the warm cake with sauce and cold mango sorbet.