Bolo de Manga is a traditional Brazilian cake that celebrates mango. Moist, fragrant, and gluten-free, this dessert is perfect for a sunny afternoon treat. In Brazilian cuisine, tropical fruits are often incorporated into pastries to add sweetness and freshness. Mango puree replaces some of the sugar and butter, offering a melt-in-your-mouth texture and a fruity flavor. This cake can be enjoyed plain or with a touch of shredded coconut or lime zest. But I would say it's perfect on its own; the first slice will lead to the second… Simple to make, it's ideal for those following a gluten-free diet but is sure to please everyone! Discover this easy and delicious recipe, which will bring a little sunshine to your afternoon snack.

Bolo de Manga: The soft and melt-in-your-mouth Brazilian Mango Cake, Gluten-Free.

Brazil

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Preparation time 15 mins Cooking time 40 minutes Total time 55 minutes

Difficulty: Beginner Cooking Temp: 180 C Servings: 6 Special regime:

Suitable for gluten-free use

Cooking method: Traditional

Ingredients

Servings

• 1 large ripe mango, blended (or 250g of mango puree)
• 3 eggs
• 100g of coconut sugar or light brown sugar
• 60g of rice flour
• 40g of ground almonds
• 50g of tapioca flour
• 1 tsp of gluten-free baking powder (or baking soda)
• 70g of melted butter or coconut oil
• 1 teaspoon of vanilla extract
• A pinch of salt
• Optional: shredded coconut or lime zest for decoration

Preparation

1. Preheat your oven to 180°C and line a baking tin with parchment paper or use a silicone mold. I used a silicone loaf tin.
2. In a bowl, beat the eggs with the sugar until you get a frothy mixture.

3. Add the mango puree, vanilla extract, and coconut oil or melted butter, then mix well. I reserved a few slices of mango to incorporate into the cake.

   
4. Gradually incorporate the almond flour, rice flour, tapioca flour, baking powder (or baking soda) and salt. Mix until a smooth dough forms.
   
5. Pour the mixture into the mold and smooth the surface.
   
6. Bake for approximately 35 to 40 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean.
7. Let it cool before unmolding and sprinkle with grated coconut or lime zest.

Keywords: gluten-free manga bolo, Brazilian mango cake, manga bolo recipe, gluten-free mango cake, traditional Brazilian dessert, gluten-free Brazilian pastry, easy tropical cake, gluten-free mango recipe, soft manga bolo, exotic Brazilian cuisine.

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