Complexity: Easy


  • 2 cups flour
  • 2 tsp baking soda
  • 1 cup sugar
  • ½ tsp. salt
  • 1½ tsp ground cinnamon
  • 3 eggs
  • ¾ cup oil
  • 2 cups diced julie mangoes (ripe but firm)
  • 1 tsp. vanilla essence
  • ½ cup grated coconut (white part)
  • Few dashes of bitters
  • 2 oz rum
  • ¼ cup walnuts or raisins (optional)


  1. Sift together in mixing bowl – flour, baking soda, salt and cinnamon. Make a well in middle.

  2. Beat eggs, add sugar, oil, essence, dash of bitters and rum.

  3. Pour into middle of flour, add diced mango and walnuts or raisins. Mix well.

  4. Divide batter/dough in two greased and floured pans cover and let it stand for 20 minutes before baking.

  5. Bake in a preheated oven 350 degree F for approximately 1 hour. Remove from pans and cool on wire rack.

  1. Place ice cream back in the freezer for a few more hours and then serve.

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