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Easy Mango Cake
Prep
15 mins
Cook
40 mins
Servings
12
Difficulty
Medium
Looking for a dessert that comes together in under an hour? This easy mango cake is my go to when I want something special without spending all day in the kitchen. Fresh mango brings natural sweetness and vitamin C to every bite, so you get a treat that's actually good for you too. By starting with a box mix, you skip the fussy measuring and just focus on the fun part: making it taste homemade. The lime zest adds a bright, sophisticated twist that makes people think you spent way more effort than you actually did. Trust me, this one's a total crowd pleaser.
Ella x
Ingredients
- 11 ripe mango
- 11 (18.25 ounce) box yellow cake mix
- 33 eggs
- ½ cup water½ cup water
- ¼ cup vegetable oil¼ cup vegetable oil
- 22 tablespoons lime zest
Detail level
Instructions
- 1
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- 2
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.
- 3
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.
- 4
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.
- 5
Combine butter, lime juice, about 1 tablespoon reserved juice from mango, and rum together in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.
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