Want a tasty mango dessert? This Mango Lime Cornmeal Cake is an easy single layer cake recipe that’s dotted with fresh mangoes and simply drizzled with a light confectioners glaze. Super moist and flavorful, no mixers or fancy equipment are needed for this mango cake recipe.
This recipe, article and photos have been updated since its original publication in 2014.
Summertime in Florida means one thing — mangoes. They are everywhere. If you don’t have a mango tree in your own back yard, you probably know a neighbor, friend or co-worker who does. And because those trees are SO BIG and produce SO MUCH fruit, it’s good to have a few mango desserts in your repertoire. This simple mango cake recipe is moist and tropical with a tender, light crumb. The hint of lime in the cornmeal cake and in the confectioners glaze adds just the right citrus note.
Ingredients For Mango Lime Cornmeal Cake
- All Purpose Flour
- Brown Sugar
- Baking Powder
- Baking Soda
- Lime Zest
Best Type of Mangoes For This Mango Cake Recipe?
I prefer a sturdy mango that’s not too fibrous for this cornmeal cake. Kent or Keitt mangoes are abundant here in South Florida, but there are literally hundreds of mango varieties. Use one that’s not too stringy, easy to chop and doesn’t fall apart.
How Many Mangoes Do You Need For This Mango Dessert?
This really depends on the SIZE of your mangoes. I’ve had Honey mangoes that only yield about 1/3 cup of fruit when I dice them, but a full grown Keitt mango (which can weigh anywhere from 4-5 pounds EACH, will yield a lot more. Keep in mind that mangoes have a large pit in the center of them, so you need to account for that when you’re choosing your fruit.
Mixing Cornmeal Cake Batter
What I love about this cake is its simplicity. You don’t have to haul out the stand mixer for this one. Just whisk the wet ingredients and add them to the dry ones. Gently fold the batter until it’s just moistened and fairly thick.
Tips For Baking The Mango Cake Recipe
- Spray the cake pan liberally with vegetable spray and line the bottom of the pan with parchment paper. This will prevent any cracks or tears when removing the cake from the pan.
- Use a heavy (professional) 9″ cake pan with sides that come up about 3 inches. The heavy cake pan will prevent a dome from forming and keep your layer cake even without any ripples.
- Also, despite the fact that it won’t rise to 3 inches, those taller sides help the cake maintain its structure.
- Cool the mango lime cornmeal cake for 10 minutes before turning it out onto a cake plate.
Make the Citrus Confectioners Glaze
- Confectioners Sugar
- Lime Zest
- Lime Juice
While the cake cools, whisk together all the ingredients for the glaze until they’re smooth.
Adding Lime Confectioners Glaze To The Cornmeal Cake
After the cake has cooled in the pan for about 10 minutes, flip it out onto a cake plate or platter and pour the citrusy confectioners glaze over the cake. Use an offset spatula to spread the glaze to the edges of the cake. As it cools completely, the glaze will set, but that doesn’t mean you can’t have a slice of the mango dessert right now... I mean, I’m not the food police.
More Summer Cake Recipes:
- Rum Passion Fruit Cake
- Mini Guava Ricotta Cheesecake
- Brown Sugar Cornmeal Plum Cake
- Lemon Strawberry Crumb Cake
- Berry Almond Buckle
- Upside Down Pineapple Rum Cake
More Mango Desserts:
Want more mango recipes? Here’s 56 and counting.
Mango Lime Cake
- heavy 9" cake pan with 3" sides
- 1 1/2 cups all purpose flour
- 1/3 cup yellow cornmeal
- 6 tablespoons sugar
- 1/2 cup + 2 tablespoons light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 lime divided
- 1 cup buttermilk well shaken
- 2 large eggs
- 1/2 cup unsalted butter melted and cooled
- 1 teaspoon vanilla
- 1 cup chopped mangoes
FOR THE LIME GLAZE:
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon lime zest
- 2 teaspoons lime juice
- Preheat the oven to 350°. Cut a piece of parchment paper to fit the bottom of a 9" pan. Spray the bottom and sides of pan with vegetable spray. Place the parchment paper in the bottom of the pan and spray again. Set aside.
- In a large bowl, sift togethr the flour, cornmeal, sugar, brown sugar, baking powder, baking soda and salt. Set aside.
- Use a microplane to zest the lime. Reserve 1/4 teaspoon of zest for the glaze. Add the remainder to the flour mixture and whisk together to combine.
- In a small bowl, whisk together the cooled, melted butter, buttermilk, eggs and vanilla.
- Make a well in the dry ingredients and pour the wet ingredients into the well. Use a rubber spatula to fold the wet and dry ingredients together until just moistened, but do not beat.
- Add the chopped mango and fold it evenly into the cake batter. Pour the batter into the prepared pan. Place the pan in the centef of the oven and bake for 30-40 minutes or until a cake tester comes out clean. Let the cake rest for about 10 minutes before turning it out onto a cake platter to continue cooling.
Make The Lime Glaze
- In a small bowl, combine the powdered sugar, milk, reserved lime zest and juice of half a lime. Whisk together until well combined.
- Spoon the glaze over the top of the cake and smooth over the edges with an offset spatula.