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Ingredients

1 ripe mango 1 (18.25 ounce) box yellow cake mix 3 eggs ½ cup water ¼ cup vegetable oil 2 tablespoons lime zest 1 tablespoon butter, melted ½ lime, juiced 1 tablespoon golden rum 2 cups confectioners' sugar

Nutrition Info

345.6 calories carbohydrate: 57 g cholesterol: 49.9 mg fat: 11.8 g fiber: 0.8 g protein: 3.6 g saturatedFat: 2.5 g servingSize: - sodium: 308.2 mg sugar: 41.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze.
Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes, pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely.
Combine butter, lime juice, about 1 tablespoon reserved juice from mango, and rum together in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached, fold smashed mango into glaze. Spoon glaze over cooled cake.

1 fluted tube pan

A box cake modified to include fresh mango, topped with a homemade glaze. Serve with whipped cream for an easy, summery dessert!