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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Mar 7, 2013 · Modified: Aug 14, 2022 by Paula Montenegro · Income from ads and affiliate links 36 Comments

    Caramelized Mango Bundt Cake

    Jump to Recipe

    Sweet and tender, this mango cake has coconut in the batter. It's easy to make, can be frozen and tastes amazing.

    Caramelized Mango Tropical Bundt Cake

    Caramelized mango tropical bundt cake reminds me of Indian summer that just went away.

    Somehow I'm always surprised by the first day after a long hot summer when I open the cold water and it actually comes out cold.

    Though this might seem a rhetorical sentence, it's not, since the water tends to be a tepid tone the whole summer, a thing I really despise. So something as simple as cold water makes my day. Gotta give me credit for having learned how to revel in the little details.

    Wooden tables with slice of mango bundt cake with rest of cake in the background.

    So, while taking advantage of the last fruits of summer and getting ready for the cooler days ahead, we're having a tropical Bundt a Month theme for this group of bundt baking fanatics.

    We bundt cake lovers post once a month with a theme and create some fan.tas.tic bundt cakes, the list of which you will find at the end of this post. Aren't we the sweetest? Instant vacation in over a dozen posts.

    And in a way, I usually like to feel tropical more than be in a tropical climate. You know, million % humidity and mosquitoes are not my idea of a good time. But a caramelized mango bundt cake that has some coconut milk and rum in the batter sure are. The afternoons are perfect now to be out, have a cup of coffee or tea and some cake.

    Whole glazed bundt cake with coconut on a bamboo board on a wooden table.

    Again, I turned to my basic vanilla bundt cake that has yet to turn me down.

    There was a mango rolling around in my fridge. We have two kinds of mangos here, with different skin colors.

    The truth is I never know which one I'm buying, and they may be ripe, but that doesn't mean they taste great. Pretty much like Haas avocados (in my opinion the only ones worth eating) and those big, beautiful ones that are pure water and taste like nothing. It's the same with the mangos. 

    Caramelizing mango pieces with sugar on a dark skillet.

    So, even though it tasted fine, caramelizing has never bothered a tropical fruit, and inside a cake, they turn into a sort of jammy paste. But with a lot of flavor. I was surprised when I cut it, the mango was so smooth and a burnt ochre in color. Rum colored. 

    It reminded me of warm tropical nights. Now, isn't that a good idea or what?

    Two slices and rest of mango bundt cake on a wooden table. A bottle in the background.

    Other recipes you might like:
    Coffee Chocolate Mini Bundt Cakes
    Chocolate Coconut Bundt Cake
    Lemon Poppy Seed Bundt Cake
    Bourbon Chocolate Bundt Cake
    Orange Caramel Bundt Cake
    Banana Bundt Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    Caramelized Mango Tropical Bundt Cake

    Mango Bundt Cake

    ★★★★★

    5 from 1 reviews

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    Sweet and tender, this mango cake has coconut in the batter. It's easy to make, can be frozen and tastes amazing.

    • Total Time: 1 hour 25 minutes
    • Yield: 8 servings

    Ingredients

    Units

    For the cake:

    • 1 mango
    • 1 tablespoons butter
    • 2 tablespoons sugar
    • 2 ½ cups (325g) all-purpose or cake flour
    • 2 ½ tsp baking powder
    • ½ tsp salt
    • ¾ cup (175g) unsalted butter
    • 1 ½ cups (300g) granulated sugar
    • 3 eggs, at room temperature
    • 1 cup whole milk, at room temperature
    • ¼ cup coconut milk, at room temperature
    • ½ teaspoon vanilla
    • 2 tablespoons dark rum

    For the rum glaze:

    • 1 cup powdered sugar
    • 2-3 tablespoons dark rum
    • Toasted coconut flakes, for sprinkling

    Instructions

    For the cake:

    1. Peel mango and cut in cubes. In a skillet melt butter, add sugar and when it's dissolved, add mango cubes.
    2. Cook for 2 or 3 minutes, stirring so that they caramelize. Reserve.
    3. Preheat oven to 350º. Spray a bundt pan with vegetable spray and coat with fine dry breadcrumbs. Set aside.
    4. Sift flour, baking powder and salt. Set aside
    5. In a large bowl, beat butter until creamy. Slowly add sugar and beat 2 minutes.
    6. Add eggs one at a time, beating well after each addition, and then beat for 2 minutes.In a small bowl, mix milk, coconut milk, rum and vanilla.
    7. Beginning and ending with dry ingredients, add them in three parts alternating with liquids in two parts.
    8. Pour ⅔ of batter into prepared pan, spreading evenly. Scatter mango pieces on top. Cover with remaining ⅓ of batter.
    9. Bake about 40 minutes for a big cake. Wait 5 minutes and invert onto wire rack. Cool completely.

    For the rum glaze:

    1. Mix sugar and rum in a bowl.
    2. Drizzle over cooled cake, letting it run down the sides.
    3. Sprinkle with coconut and serve.
    • Author: Paula Montenegro
    • Prep Time: 35 minutes
    • Cook Time: 50 minutes
    • Category: Cakes
    • Method: Baking
    • Cuisine: International

    Keywords: mango bundt cake

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

     adapted from Kiss My Bundt, by Christa Wilson

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

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    1. Kylene says

      February 10, 2018 at 8:53 pm

      I wish I could post a picture. Just made this today and it turned out perfectly. Such a delicious and beautiful dessert. Thank you for sharing the recipe!

      ★★★★★

      Reply
      • Paula Montenegro says

        February 11, 2018 at 11:19 am

        So glad you liked it Kylene!

        Reply
    2. Cocoa and Lavender says

      March 13, 2013 at 5:46 pm

      The end of our cool tap water is coming soon... I noticed it this morning when I gulped down my usual large glass of water upon rising. It was room temperature. Sigh... summer is on its way! This cake looks so delicious and I would never in a million years have thought of using mango as such. I have finally made your basic vanilla Bundt cake as a trial and it was perfect! I just got a new ceramic (handmade) Bundt pan from a friend - I am nervous to try it out!

      Reply
    3. Nancy @ gottagetbaked says

      March 10, 2013 at 12:47 am

      Paula, every time I come here I'm guaranteed a lovely, thoughtful, poetic post with photos that make my eyes want to roll into the back of my head in gluttonous pleasure. This bundt looks sooooo good. No wonder this is a go-to recipe for you - the texture of your cake is perfect! I love caramelizing fruit (it intensifies the flavour) and I love what it did with the mangoes. What a beautiful ribbon of thick, sweet, jammy fruit running through your bundt. Wish I were sitting on a beach somewhere eating this with a giant tropical drink.

      Reply
    4. Laura Dembowski says

      March 09, 2013 at 1:40 pm

      That bundt looks perfect, Paula! I love the crumb anf glaze. Mango is one of my favorites! We also get two varities here but they are all just labeled as mangoes. Sometimes the produce guy helps me out and tells me if they're going to be good. I always notice the water turn cold too, but I don't like it as it means winter's coming. I need this cake for a tropical break.

      Reply
    5. Laura says

      March 09, 2013 at 5:26 am

      Caramelizing anything is a good idea! Gorgeous cake. And I so agree about water temperature.

      Reply
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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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