![Easy Vegan Mbatata Cakes [Caramelized Mango Cookies]](https://vegevega.com/wp-content/uploads/2020/05/98466029_177196526956753_5786016148298399744_n-300x300.jpg)
Easy Vegan Malawian Mbatata Cakes [Caramelized Mango Cookies]
These Easy Vegan Mbatata Cakes [Caramelized Mango Cookies] will definitely remind you a lot of the tropical. They are gluten-free, oil-free, nut-free, healthy, filling, and easy to make!
Ingredients
- Ingredients
- For the Mbatata Cookies:
- 1 medium-sized sweet potato about 240g
- 1 tbsp butter
- 20 ml milk any dairy-free milk will do
- 80 g self-raising flour I used a gluten-free blend
- 1/2 tsp cinnamon
- 6 tbsps coconut/light brown sugar divided
- 1/2 a fresh mango chopped into small pieces
- For the Coconut Cream Topping:
- 2 tbsps Coconut cream
- 1 tbsp dairy-free yogurt
- 1 tbsp Icing sugar
Instructions
- Peel, chop and boil the sweet potato until tender. Drain and mash with the butter and milk. Leave to cool slightly.
- Preheat the oven to 350F/180C and line a baking tray.
- Stir the flour, 3 tablespoons of the sugar, and cinnamon into the potato mixture until all ingredients are combined.
- With lightly floured hands, bring the mixture together into a ball and leave to rest for a few mins. It might be a bit sticky.
- Meanwhile, make the caramelized mangos by putting the mango pieces in a pan with 3 tbsp coconut/light brown sugar. Stir the sugar until it begins to dissolve. Leave to cook for about 10 minutes until the caramel is just golden and the mango pieces are brown. Remove from heat.
- Add the caramelized mangos to the sweet potato Dough and combine. Spoon and shape 6-8 cookies on a baking tray.
- Bake in the oven for 25-30 mins.
- Meanwhile, whisk together the coconut cream, Dairy-free yogurt, and icing sugar.
- Serve the cakes warm from the oven. Drizzle over the coconut cream just before serving.
Notes
The cakes will keep for 3-4 days in the fridge. Heat in the oven before serving.
Nutrition
Calories: 124kcal
Tried this recipe?Let us know how it was!