Mango Rum Cake (minus the rum) – Aly’s Test Kitchen

So i had this really huge mango that i’d been trying to figure out what to with for a few days.  I was tired of making mango salsa, mango salads, mango smoothies, mango lasse, etc.  Well i saw this great recipe for mango shortbread cookies and thought i’d make those.  Well, then i was feeling lazy and didn’t want to have to keep getting up to put batches in and pull batches of cookies out of the oven.  So then i thought, i’ll make some mango bread.  I scrapped that idea too because i’d already made some pumpkin bread a few days ago and mango bread didn’t appeal to me.

Finally, the idea of a mango cake popped into my head.  Then i thought some rum would be nice with mango but i don’t have any rum, so i used some Italian bubbly instead, prosecco.  I just used rum in the title because that seems to roll off the tongue better – Mango Prosecco Cake . . .umm not quite, although taste wise it’s pretty good

This recipe still needs some tweaking because it came out very dense.  It tastes wonderful and smells divine.  I just want the texture to be more cake like and not so much fruit cake like.  Although, technically it IS a fruit cake *chuckle*

Here is my recipe adventure in making a Mango Prosecco Cake with Salted Caramel Frosting.


1 lrg mango, peeled and pureed

2 sticks of butter, softened

1 ½ cups organic cane sugar (i used lavender sugar)

2 eggs

1 cup Prosecco Italian Drink

3 cups all-purpose flour, sifted

2 tsp baking powder

1 tsp baking soda

½ tsp salt


In a blender, puree mango until smooth and set aside.  In a large bowl, blend butter until light and fluffy.  Add sugar a little bit at a time and blend until well incorporated.  Mix mango with butter mixture and whisk until well blended.  Add beaten eggs.

Sift flour, baking powder, baking soda and salt.  Alternating between flour mixture and prosecco, add flour mixture a little at a time. Be sure to whisk thoroughly after each addition and ending with flour mixture.

Grease and flour two 9 inch cake pans.  Pour prepared batter equally into each pan.  Bake in a 350° oven until edges are golden brown or until toothpick inserted in middle comes out clean.

Cool and frost with desired icing.

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