Summer tea time calls for a mango bundt cake loaded with fresh pieces of mango. Not too sweet and easy to make, this was made for lazy afternoons and iced tea.
I’ve been into mango flavors this summer, specifically, a mango iced tea I tried at a local restaurant, which inspired me to buy mangoes at the store with no real plan. So why not make a cake? I was inspired by a Miami Mango Cake listed in one of my cookbooks, but that wasn’t the recipe I wanted to make. First of all, it had a ton of fall flavors, and I just can’t see combining fall spices with mango for a summer cake. Second, it was a frosted cake, and I wanted the mango flavor to really shine. Finally, I was making a ton of iced tea and wanted a good snack cake to serve with. So, mango bundt cake was really my only option, right?
The trickiest part about making this cake is probably peeling the mangoes. Growing up in Florida, we ate mangoes often, and I think my mom even knew someone with a mango tree for a while. At least, I vaguely remember a bag or two of mangoes from someone’s backyard coming home periodically. Sometimes we’d eat them green, with salt, but most of the time we’d enjoy them ripe. My sisters and I would stand over the sink after my mom sliced fruit (she always had to slice a few), each holding a slippery seed and trying to eat any remaining fruit bits we could easily cut off with our teeth.
If you aren’t sure how to cut a fresh mango, this video demonstrates the method I generally follow. Of course, if you’re finding this mango cake recipe in the middle of winter and mangoes are nowhere to be found, substitute thawed frozen mango. Everyone deserves a taste of summer when they crave it, but summer mangoes are absolutely the best!
We stored this cake in the refrigerator and brought it out a few minutes before serving. This is mostly because I don’t currently own a cake plate with a dome, and partially because I like cold cake. If you store it at room temperature, make sure the room is on the cooler side, and eat within two days. If you store in the refrigerator, you may keep the cake up to 4-5 days and it still tastes delicious! In fact, I almost preferred it the next day after the mango flavor really had a chance to blend with the other flavors in the cake.
- 2½ cups (450 g) diced fresh mango, plus more for garnish if desired
- juice from half a lemon (approx 1 tbsp)
- 3 large eggs
- ¾ cup (149 g) vegetable oil
- 1 tsp vanilla extract
- 1 cup (198 g) granulated sugar
- 2 cups (240 g) all-purpose flour
- 1½ tsp baking soda
- 1 tsp ginger
- ½ tsp salt
- ½ cup (56 g) unsweetened shredded coconut
- ¾ cup (80 g) slivered almonds (optional)
- 1 tbsp melted butter
- pinch salt
- 1 tsp vanilla extract
- 3 cups (340 g) powdered (confectioner's) sugar
- 2-3 tablespoons of milk, cream, or water
- Preheat your oven to 325 F (165 C, gas 3), then butter and flour a bundt pan and set aside.
- 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, nuts (if using), and coconut.
- 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