Ingredients
12
12 servings
- •1 ripe mango
- •1 (18.25 ounce) box yellow cake mix
- •3 eggs
- •0.5 cup water
- •0.25 cup vegetable oil
- •2 tablespoons lime zest
- •1 tablespoon butter, melted
- •0.5 lime, juiced
- •1 tablespoon golden rum
- •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.
Nutritional Facts
Per 12 servings
- Calories: 346
- Carbohydrate: 57g
- Fat: 12g
- Fiber: 1g
- Protein: 4g
- Sugar: 41g
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