Easy Mango Cake
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
43
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Invert cake onto a wire rack to cool completely
2
Preheat oven to 350 degrees F (175 degrees C)
3
Grease a fluted tube pan (such as Bundt(R))
4
Peel mango with a vegetable peeler or paring knife
5
Cut flesh into small pieces and squeeze pit for juice
6
Collect all juice from chopping and squeezing pit and reserve for glaze
7
Smash mango in a bowl using a potato masher or fork
8
Measure 1 cup smashed mango, reserving the rest for the glaze
9
Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan
10
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes
11
Cool cake in pan for 5 minutes
12
Combine butter, lime juice, about 1 tablespoon reserved juice from mango, and rum together in a bowl
13
Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze
14
Spoon glaze over cooled cake