Mango Cake With Mango Sauce

Mango Cake

The Spruce / Carroll Pellegrinelli

  • Total: 64 mins
  • Prep: 25 mins
  • Cook: 39 mins
  • Yield: 12 to 16 servings
Nutritional Guidelines (per serving)
138 Calories
6g Fat
18g Carbs
4g Protein
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Nutrition Facts
Servings: 12 to 16 servings
Amount per serving
Calories 138
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 4%
Cholesterol 39mg 13%
Sodium 56mg 2%
Total Carbohydrate 18g 6%
Dietary Fiber 2g 7%
Protein 4g
Calcium 18mg 1%
*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.)

My family is just nuts over mangoes. They have a sweet, yet tart flavor that we learned to love while on vacation in Mexico many years ago. Needless to say, when a friend gave me a container of mango puree that had to be used that day, I jumped at the change to make something special. I came up with this recipe for Mango Bundt Cake with Mango Sauce. It's amazing how extremely moist and light the cake came out. I could have made a glaze with the remaining puree, but a warm sauce turned-out to be the much better choice.
If you don't happen to have any mango puree, it's simple enough to make your own. Just peel and seed three really ripe mangoes. Puree the pulp in your food processor. Measure out the 2 cups of puree for the sauce first. Measure the remaining puree for the cake. If there isn't a full cup add water. If there's more, add to sauce.


  • For the Cake:
  • 1 yellow cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 cup mango puree
  • For the Mango Sauce:
  • 2 cups mango puree
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Optional: whipped cream

Steps to Make It

Note: while there are multiple steps to this recipe, this mango dessert is broken down into workable categories to help you better plan for preparation and baking.

Bake the Cake

  1. Gather the ingredients.

  2. Preheat the oven to 350 F.

  3. Grease and flour the Bundt cake pan.

  4. Combine the cake mix, eggs, oil, and 1 cup of the puree in a mixing bowl. Mix it until moistened and then beat it for at least 2 more minutes.

  5. Pour the batter into a prepared pan.

  6. Bake the Bundt cake for 39 minutes.

  7. Remove the cake from the oven.

  8. Cool it the pan for 10 minutes on wire rack.

  9. Carefully remove the cake from the pan and finish cooling it in the same wire rack.

Prepare the Mango Sauce

  1. Gather the ingredients.

  2. Before serving the cake, add the leftover 2 cups of mango puree, sugar, and cornstarch to a medium-sized saucepot. Stir the mixture together with a wire whisk.

  3. Over medium heat, heat the sauce until thick and bubbly. Stir often to keep it from burning.

  4. Remove it from the burner for serving.

  5. Place a piece of cake on a plate. Ladle the piece of mango cake with the warm sauce.

  6. To complete the dessert add a dollop of freshly whipped cream. Or you could just place a slice of cake on each plate and let your family or guests add the sauce and whipped cream.

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