This mango cake is made with a box cake mix, fresh mango, and homemade glaze on top. For a simple, summer dessert, top with whipped cream and serve!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 Bundt cake |
Ingredients
- 1 ripe mango
- 1 (15.25 ounce) box yellow cake mix
- 3 large eggs
- ½ cup water
- ¼ cup vegetable oil
- 2 tablespoons lime zest
- 1 tablespoon butter, melted
- ½ lime, juiced
- 1 tablespoon golden rum (Optional)
- 2 cups confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
- Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze.
- 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.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely.
- For the glaze: Combine melted butter, lime juice, rum, and about 1 tablespoon reserved juice from mango in a bowl. Stir confectioners’ sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.
- You can also puree mango in the blender or food processor.
Nutrition Facts
| Calories | 346 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 308 mg |
| Sugars | 41 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This is a GREAT cake!!! I didn’t have a lime, so I just used lemon juice. I didn’t use the rum, either. I also used a little smashed mango in the glaze. My husband finished off the cake the same day I made it! It’s on his request list now!
Me and my mom made this cake for my brothers birthday! He and everyone else that tried it loved it!! But from the Previous reviews we changed it from using a yellow cake box mix to a French vanilla cake box mix and it made it much more moist and yummy! But, a lot of math was required because the 2 different cake mixes had different amounts. We also used more mangos and it gave it a lot of flavor. So in the end, we tapered with the recipe but if you want this amazingly moist and delicious cake…. USE THIS RECIPE!!!
Since I used the Costco jar of mango, I had lots of juice, which I used instead of the water for the cake, and for the glaze. Bigger mango taste, and very moist. No photo, coz the cake was still warm-my first glaze ever. Oops. The lime really compliments the sweet from the c-sugar.
I didn’t have a yellow cake mix so I used a French vanilla and boy did the mango flavour pop. My brother in-law who is an Aussie liked it so much he had two huge pieces.
Delish!
I had gotten amazing mangoes from Costco that I used, they were obviously in season. The cake to me didn’t seem to taste much different from a regular yellow cake besides being a little more dense from the mango. The glaze was the best part. I only used a little under 1/2 Tablespoon of rum and that was more than enough. I surprisingly wasn’t so crazy about the cake but everyone who had a piece absolutely loved it and has asked me to make it again already.
Good tasting cake but I too had an issue with the mango juice. I had none, juice that is. So I wound up squeezing the juice of 1 lime, adding the melted butter and omitting the rum. I didn’t measure the powdered sugar, I just added a little at a time until it reached the consistency of a glaze. I liked the tartness of the glaze but I found it over powered the subtle taste of the mango. I will make this again but I will make sure that I have 2 ripe mangos, 1 for the cake and 1 for the glaze.
Nice cake… a few issues. My mango didn’t have any juice to separate for glaze, so I put it in a fine mesh strainer to get that. No big deal, but just be aware this might happen. Th big issue I had was the glaze. I was takeing this to church where kids were so I didnt know how well the small amount of rum taste would go over with them, so I subbed that with an extra T of lime juice. Problem.. this still no where near a glaze.. was a dried powder with lumps. I had no more fresh lime but did have a bottle of lime juice in the fridge.. so I started adding.. more and more to get a glaze. It was very strong flavored as result, but when eaten with the cake was quite good. Next time I make this.. I will use less sugar and instead of all the lime juice, I’d use water or even coconut water would be nice. The adults liked this and with the tartness of my glaze I would say it was more suited for grownup tastes. For kids, watch the amount of lime juice if you need to thin this out.. which I did