Mango Cake With Mango Sauce

By
Carroll Pellegrinelli
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Updated on 06/18/21
bundt cake

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Prep: 25 mins
Cook: 47 mins
Total: 72 mins
Servings: 12 to 16 servings
Yield: 1 cake
Nutrition Facts (per serving)
201 Calories
6g Fat
34g Carbs
2g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 201
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 35mg 12%
Sodium 211mg 9%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 3%
Total Sugars 22g
Protein 2g
Vitamin C 11mg 56%
Calcium 66mg 5%
Iron 1mg 4%
Potassium 78mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sweet, tart mangoes are filled with vitamins and fiber and are a healthy, delicious treat when eaten as-is. They are also a great addition to desserts, salads, salsas, and marinades. If you find yourself with too many mangoes and don't know how to put them to good use, follow this quick and easy recipe. With a box of cake mix and freshly puréed mangoes, you will have an amazingly moist cake in less than 40 minutes. The warm mango sauce completes the recipe as a sweet, tropical addition.

Three cups of mango purée are needed for this recipe, but if after peeling, seeding, and puréeing the mangoes you don't have enough for three full cups, use two cups purée for the sauce and add one cup water or milk.

Ingredients

For the Mango Puree:

  • 3 to 4 medium mangoes

For the Cake:

  • 1 (15.25-ounce) box yellow cake mix

  • 3 large eggs

  • 1 cup mango purée

  • 1/3 cup vegetable oil

For the Mango Sauce:

  • 2 cups mango purée

  • 1/2 cup sugar

  • 2 tablespoons cornstarch

  • Whipped cream, optional

  • 1 quart vanilla ice cream, optional

  • Fresh mint, for garnish

Steps to Make It

Make the Mango Purée

  1. Peel and seed the mangoes and place them in a blender or food processor.

  2. Process until very smooth and divide into 2 cups for the sauce and 1 cup for the cake.

Make the Cake

  1. Gather the cake ingredients.

  2. Preheat the oven to 350 F.

  3. Grease and flour a Bundt cake pan.

  4. In a large mixing bowl, combine the cake mix, eggs, mango purée, and oil. Mix until moistened and then beat until creamy and smooth, about 2 minutes.

  5. Pour the batter into the prepared pan, transfer to the oven, and bake for 40 minutes.

  6. Remove the cake from the oven and cool on a wire rack for 10 minutes.

  7. Carefully remove the cake from the pan and cool completely on the wire rack.

Make the Mango Sauce

  1. While the cake cools, make the mango sauce. Combine the 2 remaining cups mango puree, the sugar, and cornstarch in a medium saucepan and whisk to blend.

  2. Heat the sauce over medium heat until thick and bubbly, about 7 minutes, stirring frequently to prevent burning.

Serve the Cake

  1. Place a piece of cake on a serving plate and spoon some of the mango sauce over the cake.

  2. Serve with a dollop of whipped cream or a generous scoop of vanilla ice cream, if using, and garnish with mint leaves.

  3. Enjoy!

Tip:

If you have any leftover mango purée, simply add some maple or agave syrup, mix, and freeze as popsicles.