This is my second attempt at making a mango cake. The first time i tried to make a mango rum cake but i didn’t have any rum and added prosecco instead and it didn’t turn out how imagined it in my mind. *chuckle* So i decided to try again, i still didn’t have any rum or any other alcohol either. I used less liquid this time and baked it in a bundt pan instead of 9 inch cake pans and finished it with a caramel glaze. YUM!
1 cup pureed mango, approximately
1 cup butter, softened
1 cup organic cane sugar
3 egg whites
3 cups all-purpose flour
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 well incorporated.
Add egg whites to puree mango and mix well. Alternating between flour mixture and mango mix, add to butter and sugar mixture sure to mix well after each addition. Batter will be almost dough like.
Grease a bundt pan and spoon batter into pan. Lightly spread batter to be sure there are no air holes. Bake on a 325° for about 45 minutes until done or until tooth pick inserted in the middle turns out clean.
Cool completely and frost with caramel glaze.