CookEat Recipe
Mango and Pistachio Dessert with Lime
Mango and peeled lime flesh fill a dense yoghurt bake with chopped pistachios. The fruit is finely prepared before the flour-and-egg mixture is cooked in a broad tin and rested for portioning.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use shelled pistachios and chop finely. Peel the mango and remove its stone; cut the flesh into 5 mm dice. Peel the lime, remove white pith and seeds, and chop the flesh finely, keeping its juice.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 23 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 120 g butter (softened) with 150 g brown sugar for 2-3 minutes. Gradually beat in 120 g beaten egg, weighed without shell. Mix in 180 g natural yoghurt.
Step 4
Fold in 70 g pistachios, 180 g mango, 250 g lime.
Step 5
Combine 220 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 6 portions. Serve warm from the tin, or lift out only when the bake holds together.
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