Ingredients
- 1 cup mango chunks, roughly chopped
- 1 box plain yellow cake mix (we used Duncan Hines brand)
- 3 eggs
- 1/4 cup light olive oil
- 1 1/4 cup mango nectar
Preparation
Step 1
Chop the mango chunks into small pieces. Set aside. In a large mixing bowl, combine the cake mix, eggs, oil and mango nectar. Blend until smooth.
Add the chopped mango into the batter. Pour into a greased cake pan. Bake in a preheated oven at 350 degrees F for 35-40 minutes, testing with a toothpick for doneness. Remove from the oven. Cool completely before frosting.
Mango Glaze:
1 cup mango nectar
2 tablespoons water
1 tablespoon cornstarch
In a saucepan, pour in the mango nectar and bring to a slow boil. In a small bowl or cup, make a paste with the water and cornstarch. Stir the paste into the mango nectar. Mix well until smooth and thick. Remove from heat. Cool completely.
Whipped Cream Frosting:
2 cups (1 pint) heavy whipping cream
¼ cup sugar
In a large mixing bowl, whip the cream until peaks form. Gradually add the sugar. Continue to beat until stiff and fluffy. Spread the frosting on the cake and sides.
Fill a pastry bag with the frosting. Using a round or star tip, outline the top edge of the cake to create a dam. Spread the mango glaze evenly over the frosting. Pipe criss-cross lines over the mango glaze. Change tips, if desired, and add decorative borders on the top and bottom edges of the cake. Refrigerate to set. Bring to room temperature before slicing and serving.