Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 1/2 cups diced fresh mango, 450 g, plus more for garnish if desired
- tbsp juice from half a lemon, approx 1
- 3 large eggs
- 3/4 cup vegetable oil, 149 g
- 1 tsp vanilla extract
- 1 cup granulated sugar, 198 g
- 2 cups all-purpose flour, 240 g
- 1 1/2 tsp baking soda
- 1 tsp ginger
- 1/2 tsp salt
- 1/2 cup unsweetened shredded coconut, 56 g
- 3/4 cup slivered almonds, 80 g, optional
- ==
Directions
Preheat your oven to 325 F (165 C, gas 3), then butter and flour a bundt pan and set aside.
Cut the mangoes, mix with the lemon juice, and set aside.
Combine the eggs, oil, vanilla extract, and sugar in the bowl of a stand mixer or in a mixing bowl.
Sift together the flour, baking soda, ginger, and salt.
Stir the dry ingredients into the wet ingredients. Then fold in the diced mango, nuts (if using), and coconut.
Pour the batter into the bundt pan and bake 45-50 minutes until a tester comes out clean and the cake lightly springs back when touched.
Remove from the oven and cover with a clean, slightly damp tea towel for 10 minutes. Remove the tea towel and carefully invert onto a cooling rack.
While the cake is cooling, and is nearly completely cool, make the glaze by combining the melted butter, salt, and 1 cup of the powdered sugar into a bowl. Work the powdered sugar in 1 cup at a time and then add milk, cream, or water 1 tbsp at a time until the glaze has reached the desired consistency. Drizzle or pour over the cake
Category:Mango Recipes
Category:Bundt cake Recipes
Category:Lemon juice Recipes
Category:Egg Recipes
Category:Vegetable Oil Recipes
Category:Vanilla extract Recipes
Category:White Sugar Recipes
Category:Wheat flour Recipes
Category:Soda water Recipes
Category:Ginger Recipes
Category:Kosher salt Recipes
Category:Coconut Recipes
Category:Almond Recipes
Category:Butter Recipes
Category:Milk and cream Recipes