Polenta and mango cake with a white chocolate yoghurt sauce – Food & Home Magazine

Ingredients

• <h3>Cake</h3>
• 400g (2 cups) sugar
• 400g butter, at room temperature
• 400g (2 cups) ground almonds
• 5 large eggs
• 15ml (1 tbsp) vanilla extract
• 5ml (1 tsp) baking powder
• 150g (1 cup) polenta
• 125ml (½ cup) mango juice
• zest of 1 lemon
• pinch of salt
• 2 mangoes, thickly sliced, plus extra for serving
• <h3>Sauce</h3>
• 50g (½ cup) white chocolate
• 250ml (1 cup) Greek-style yoghurt
• seeds of ¼ vanilla pod
• fresh mint, to serve