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Homepage » Cakes & Cheesecakes » Caramelized Mango Tropical Bundt Cake

Published: Mar 7, 2013 · Modified: Sep 10, 2020 by Paula Montenegro · We generate income from ads and affiliate links · 37 Comments

Caramelized Mango Tropical Bundt Cake

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Sweet and tender, this Mango Tropical Bundt Cake is easy to make, can be frozen and tastes amazing! 

Table of Contents show
Mango Tropical Bundt Cake
Ingredients
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.
 

Caramelized Mango Tropical Bundt Cake

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.

Caramelized Mango Tropical Bundt Cake

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. 

Caramelized Mango Tropical Bundt Cake

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?

Caramelized Mango Tropical Bundt Cake

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 if you make this recipe! I’d love to hear what you think about it.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

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Caramelized Mango Tropical Bundt Cake

Mango Tropical Bundt Cake

★★★★★ 5 from 1 reviews
  • Author: Paula Montenegro
  • Prep Time: 35
  • Cook Time: 50
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: International
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Ingredients

Scale

For the cake:

  • 1 mango
  • 1 Tbs butter
  • 2 Tbs 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 tº
  • 1 cup whole milk
  • ¼ cup coconut milk
  • ½ teaspoon vanilla
  • 2 Tbs dark rum

For the rum glaze:

  • 1 cup powdered sugar
  • 2-3 Tbs 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.

Keywords: mango cake, mando bundt cake, mango coconut cake

Did you make this recipe?

Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

 adapted from Kiss My Bundt, by Christa Wilson

 


Paula Montenegro

I'm Paula, 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.
Previous Post: « French all butter Croissants
Next Post: Salted White Chocolate Custards »

Reader Interactions

Comments

  1. Kate | Food Babbles says

    March 09, 2013 at 12:26 am

    This cake definitely scream tropical! That mango filling sounds amazing and love the rum glaze. I love baking with mangos and don't do it often enough. Thanks for the inspiration!

    Reply
  2. blueberrykitchen says

    March 08, 2013 at 8:24 pm

    Ah yum this sounds so delicious! I've love mango, but I've never had it in a cake - I really want to try this now!

    Reply
  3. Inside a British Mum's Kitchen says

    March 08, 2013 at 7:09 pm

    Not only is this beautiful - it is really clever to think of using mangoes in bundt cake!! wonderful :))
    Mary x

    Reply
  4. Andrea_TheKitchenLioness says

    March 08, 2013 at 6:52 pm

    Paula, what a wonderful theme for Bundts - and the cake looks perfect, of course, and the different flavors in the ingredient list sound so very harmonious together. The Bundt sounds and looks fabulous and I love your idea of adding caramelized mango to this cake. This is what baking is all about, using a tried and true base recipe and making it your own with your creative ideas!
    Have a great Friday!

    Reply
  5. Stacy says

    March 08, 2013 at 5:16 pm

    Ever since you posted the photo of this cake on our BundtaMonth Facebook page, I have been looking forward to your recipe, Paula. This does not disappoint! Simply lovely!

    Reply
  6. Liz Berg says

    March 08, 2013 at 12:19 pm

    Your caramelized mango filling looks incredible, Paula!!! And the crumb of your Bundt is just perfect!

    PS...I think my creme brulees would have been better with a bumped up oven temp and a little more time 🙂

    Reply
  7. Lora CakeDuchess says

    March 08, 2013 at 3:06 am

    oh my goodness, Paula. Mangos...those are my weakness! My tree is not as it was last year at this time. I think we were extra spoiled and this year it's taking a break. In the meantime, I will dream of your mangos in those luscious bundt...delicious!

    Reply
  8. Carrie @ poet in the pantry says

    March 08, 2013 at 2:44 am

    I'm with you--I'd rather feel tropical than be somewhere tropical. I don't mix well with high humidity and I hate bugs. Great idea including the mango in the middle like that! Love it!

    Reply
  9. Holly @ abakershouse.com says

    March 08, 2013 at 1:43 am

    That mango-- especially caramelized-- is amazing!! Your cake sounds wonderful as you wind down from summer. We'll be gearing up for warmer weather here soon enough and your cake will be on my menu.

    Reply
  10. Heather King says

    March 08, 2013 at 12:32 am

    That caramelized mango made me want to lick my screen! Gorgeous Bundt cake!

    Reply
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