I had mangoes that I completely forgot about and knew there was no way we’d be able to eat them before they were overripe, so I did what anyone would do… turned to the internet for a bundt cake recipe. I figured that might be the easiest way to use them. I adapted my recipe from one I found from Goodie Godmother. Check out the original! I didn’t make any glade since mango is so naturally sweet, but it would be excellent with a glaze, so I’ll include that in my recipe as well.
Ingredients
- 2 fresh mango, diced (more if using for garnish)
- Juice from half a lemon
- 3 large eggs
- 3/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp salt
- 1 1/4 cup finely sliced almonds almonds
Glaze
- 1 Tbsp melted butter
- pinch salt
- 1 tsp vanilla extract
- 3 cups powdered sugar
- 2-3 Tbsp of milk, cream, or water
Directions
- Preheat your oven to 325 degrees F, then spray a bundt pan with nonstick spray.
- Cut the mangoes, mix with the lemon juice, and set aside.
- Combine the eggs, oil, vanilla extract, and sugar in the bowl of a stand mixer or in a mixing bowl.
- Sift together the flour, baking soda, ginger, and salt.
- Stir the dry ingredients into the wet ingredients. Then fold in the diced mango and almonds.
- Pour the batter into the bundt pan and bake 45-50 minutes until a tester comes out clean and the cake lightly springs back when touched.
- Remove from the oven and cover with a clean, slightly damp tea towel for 10 minutes. Remove the tea towel and carefully invert onto a cooling rack.
- While the cake is cooling, and is nearly completely cool, make the glaze by combining the melted butter, salt, and 1 cup of the powdered sugar into a bowl. Work the powdered sugar in 1 cup at a time and then add milk, cream, or water 1 Tbsp at a time until the glaze has reached the desired consistency. Drizzle or pour over the cake and top with extra diced mango, if desired.
The Engineered Mama 