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A delicious, moist and utterly gorgeous cake made with mango pur\u00e9e and topped with a passion fruit glaze. This mango Bundt cake is soft and tender, with no artificial colours – its beautiful colour and wonderful flavour come naturally from ripe mangoes. I used ready-made mango pur\u00e9e, which I highly recommend for this recipe. And don\u2019t skip the glaze – it\u2019s the finishing touch. Perfect for dessert!<\/em><\/p>\n<\/blockquote>\n

I used ready-made mango pulp:<\/p>\n

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Ingredients for the mango bundt cake:<\/u><\/p>\n

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• 170 g butter<\/li>\n
• 140 g\u00a0caster sugar<\/li>\n
• 3 large eggs<\/li>\n
• 1 tsp vanilla extract<\/li>\n
• 375 g plain\u00a0flour<\/li>\n
• 2 tsp baking powder<\/li>\n
• 420 g mango puree (from a can)<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Cream the butter and sugar together in a bowl until pale and fluffy. Add the eggs one at a time, beating well after each addition (the batter may curdle slightly at this stage, but this will not affect the finished cake). Add the vanilla and mix to combine. Sift together the flour and baking powder. Add to the batter alternately with the mango pur\u00e9e, mixing gently with a spatula until just combined.<\/p>\n

  Prepare a loaf tin (23 \u00d7 8 cm at the base and 26 \u00d7 11 cm at the top): grease it with butter, dust lightly with flour and shake out the excess. Spoon the batter into the tin and level the top.<\/p>\n

  Bake at 170\u00b0C for 55\u201360 minutes, or longer if needed, until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool, then pour over the passion fruit glaze.<\/p>\n

  Ingredients for the passion fruit glaze:<\/u><\/p>\n

  \n
  • 2 large passion fruit\u00a0or 3 smaller ones<\/li>\n
  • \u00be cup icing sugar<\/li>\n<\/ul>\n

    Scoop the passion fruit pulp into a small bowl and add the icing sugar. Mix using the back of a spoon until smooth and glossy. Start with a smaller amount of sugar \u2014 if the glaze is too thin, add more icing sugar until you reach the desired consistency.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

     <\/p>\n

    <\/p>\n

    Recipe source – Annie’s Noms<\/a>.<\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    A delicious, moist and utterly gorgeous cake made with mango pur\u00e9e and topped with a passion fruit glaze. This mango Bundt cake is soft and tender, with no artificial colours – its beautiful colour and wonderful flavour come naturally from ripe mangoes.<\/p>\n","protected":false},"author":1,"featured_media":5860,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,81,21],"tags":[98,99],"duration":[],"tag_group":[],"class_list":["post-5857","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bundt-cakes-loaf-cakes","category-easter","category-fruit-cakes","tag-mango-en","tag-passion-fruit"],"acf":[],"yoast_head":"\n