80 ml B-well Olive oil
125 g Cake flour
115 g Castor Sugar
10 ml Baking powder
1 ml Oryx desert salt
150 ml Plain yoghurt
5 ml Vanilla
2 mangos, chopped in blocks
250 ml Mango Juice
Set oven on 180C
Add dry ingredients in a large mixing bowl.
Add oil, egg, yoghurt and Vanilla. Mix until no more lumps.
Gently fold in the chopped mango blocks
Pour into a prepared oven dish and pour mango juice over.
Bake for 20 to 30 minute or until batter is cooked
400 ml Coconut milk
2 egg yolks
45 ml Sugar
15 ml Corn starch
Gently heat coconut milk until steam appears.
Mix yolk, sugar and corn starch to make a lump free paste.
Gently pour heated milk into yolks and stir well. Pour back into pot.
Cook over very low heat until custard thickens.