|Nutrition Facts (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 1g||3%|
|Total Sugars 22g|
|Vitamin C 11mg||56%|
|*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.|
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.
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
Make the Mango Purée
Peel and seed the mangoes and place them in a blender or food processor.
Process until very smooth and divide into 2 cups for the sauce and 1 cup for the cake.
Make the Cake
Gather the cake ingredients.
Preheat the oven to 350 F.
Grease and flour a Bundt cake pan.
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.
Pour the batter into the prepared pan, transfer to the oven, and bake for 40 minutes.
Remove the cake from the oven and cool on a wire rack for 10 minutes.
Carefully remove the cake from the pan and cool completely on the wire rack.
Make the Mango Sauce
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.
Heat the sauce over medium heat until thick and bubbly, about 7 minutes, stirring frequently to prevent burning.
Serve the Cake
Place a piece of cake on a serving plate and spoon some of the mango sauce over the cake.
Serve with a dollop of whipped cream or a generous scoop of vanilla ice cream, if using, and garnish with mint leaves.
If you have any leftover mango purée, simply add some maple or agave syrup, mix, and freeze as popsicles.