1/4 cupmargarine
1 cup white sugar
1 cup all purpose flour
2 tsp baking powder
1/8 tsp salt
1/2 cup milk
1 tsp vanilla extract
2 can(s) mangoes or peach
1 cup juice of the canned fruit

Cooking time: 45 minutes
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Preheat oven to 375 degrees.
Cream together softened margarine and sugar.
Sift flour, baking powder and salt. Add alternately dry ingredients with milk and vanilla extract. Beat well until smooth. Pour batter into 9x9 inch cake pan. Place the mangoes over batter. Pour juice. Bake at 375 F for 45 minutes or until tester comes out clean. Serve with whipped cream or ice cream.

Note

Note: For fresh mangoes - Peel skin of 4 mangoes (halved) and simmer for a few minutes with 1 cup water and 1/4 cup sugar. Use it's liquid for juice. Fresh mangoes that were simmered are juicier than the canned ones. Canned peaches are also great for this recipe. I prefer to use fresh mango, though.

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