Sieve flour and set aside.

Mix margarine with sugar.Use a fork to stir til sugar dissolves.

Peel the mango and carrots then blend until you get a smooth mixture.

Add baking powder and flour to the sugar/margarine mixture and stir.

Add the smooth mango/carrot mixture and vanilla essence then stir till the paste is consistent.

Oil the sufuria with melted margarine then add the paste.

Take another big sufuria and place 3stones in it. Then place the sufuria with paste to rest on the stones. Cover with a lid and place on the jiko to bake for 45 to 60mins. When the sweet aroma is out empty the jiko and add burning charcoal on the lid so that the top part can cook.

When ready let it cool and serve with milk.