Mango Ginger Bundt Cake #BundtBakers

Mango and ginger are best friends in the tropical department, combining sweetness with a little spiciness to make a moist, beautiful Bundt.

This month my Bundt Baker group is channeling the tropics and all fruits tropical. Mangoes are sweet and cheap right now in Houston – three for a dollar! – so I couldn’t resist baking them into a delicious Bundt, adding ginger for a little bite. As with many of my baked goods lately, I took it up to my sister’s lake house last weekend and, once again, received a family seal of approval.

Many thanks to our host this month, Lauren from From Gate to Plate!

Ingredients
1 cup or 200g granulated sugar
1/2 cup or 115g butter
2 eggs
2 cups or 250g flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 cup or 300g fresh mango puree
1 teaspoon vanilla

For serving: confectioners' or powdered sugar

Method
Preheat oven to 350°F or 180°C and grease and flour your Bundt pan.

Put all your ingredients into your mixing bowl and mix on low until everything is completely combined.

Turn the mixer on high and beat for three minutes.

Pour the batter into your prepared pan.

Bake for 35-40 minutes or until the cake is golden on the outside and a toothpick comes out clean when inserted into the middle of the cake.

Allow to cool for a few minutes and then invert on a wire rack.

Cool completely before sprinkling with confectioners' sugar to serve.

Enjoy!

Do you love baking with tropical fruit? Look no further for inspiration than this great list of Bundt Baker recipes. 

• Guava and Cream Cheese Bundt Cake by Love and Confections
• Guava and Pineapple Impossible Cake by Passion Kneaded
• Pineapple Macadamia Nut Bundt Cake by Sew You Think You Can Cook
• Passion-Orange-Guava Bundt Cake by All That's Left are the Crumbs
• Mini Spiced Upside Down Caramelized Pineapple Bundt Cakes by From Gate to Plate
• Hibiscus Lime Bundt Cake by Brooklyn Homemaker
• Mango Brown Sugar Glazed Bundt Cake by Noshing with the Nolands
• Pineapple Pound Cake by Magnolia Days
• Mango Ginger Bundt Cake by Food Lust People Love
• Almost Pina Colada Bundt Cake by Tea and Scones
• Mexican Mango Cake by My Catholic Kitchen
• Mango Coconut Bundt by Jane's Adventures in Dinner
• Mini Pineapple Lime Mojito Bundt Cakes by Blahnik Baker
• Tropical Pineapple Bundt Cake by Bizzy Bakes
• Pink Coconut Grapefruit Bundt Cake by Baking in Pyjamas

 #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page. 

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Double Mango Muffins #MuffinMonday

I am back home again from my two weeks’ holiday tour just in time for Muffin Monday and I couldn’t be more pleased about this week’s ingredient:  Mango!   When I was little and we lived in Trinidad, my favorite way of eating mangoes was with hot chili peppers and salt and a shot of ketchup, when the mangoes were still green.  We called it mango chow.   (I know, I know, I had strange tastebuds for a child.  But my older sister loved it too, so it wasn’t just me!)  When we moved back to the States a few years and one more country later, green mangoes were impossible to find and we were lucky if there were even ripe ones in the shops.  As a seasonal imported item, mangoes were very expensive back in the early 1970s, so they were a rare treat, but my mother would buy skinny cans of mango nectar to put in my lunch on special occasions, like a class field trip.   There was only one supermarket in Houston where mango nectar was available, so I knew that she had gone out of her way to buy that drink, which made it all the more special.

Now mangoes are available year-round, around the world, if you are willing to pay the price, and I usually have mango nectar in juice boxes in the freezer for whenever someone has a hankering for a mango popsicle.  Just cut the top of the box off and push the frozen nectar up to eat.  So refreshing and delicious!  And my cupboard almost always has a bag or two of dried mango, which is great as a sweet snack.  Even my helper loves the chewy slices.

Ingredients
2 cups or 250g all purpose flour
3/4 cup or 170g sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup or 180ml milk
1/2 cup or 120ml canola oil
2 large eggs
1 (about 9 oz or 260g) just ripe mango (about 3/4 cup or 140g chopped, without seed and peel)
1 3/4 oz or 50g dried mango

Method
Preheat oven to 350°F or 180°C and prepare a 12-cup muffin pan by greasing it or lining it with paper muffin cups.

If you have a preferred method of peeling a mango, by all means, have at it.  If not, may I recommend my method?  Balance your mango on the narrow side and slice as close to the large seed as you can with a sharp knife, cutting one side off.   Turn and repeat for the other side.

Using the sharp tip of your knife, cut slices into the mango flesh, stopping short of cutting through the peel.

Scoop the slices out with a spoon.

Now run your knife around the piece with the seed still in the middle, removing the remaining circle of peel.

Use your knife to slice off the rest of the flesh, getting as close to the seed as you can.  (Set aside the seed for chewing on later, when you’ve popped the muffins in the oven.  This is the baker’s privilege.)  The resulting slices are perfect for salads.

For our muffins today, though, chop the mango slices into small pieces.

As for the dried mango, use a sharp knife to chop the pieces into little chunks, about the size of raisins.  Divide the pieces into two piles of about two-thirds and one-third.  Set the smaller pile aside to use for garnishing the batter before baking.

Combine your flour, baking powder, salt, and sugar in a large mixing bowl.

In another smaller bowl, whisk together your milk, egg and oil.

Pour your egg/milk mixture into your dry ingredients and stir until just mixed.

Fold in the fresh mango and the larger pile of dried, chopped mango.

Divide the muffin batter between the muffin cups.

Top each cup with a few of the reserved dried mango pieces for decoration.

Bake in your preheated oven for about 20-25 minutes or until a toothpick comes out clean.

Remove from the oven and allow to cool for a few minutes.  Remove the muffins and cool completely on a wire rack.

Enjoy!

This basic muffin recipe was originally published in the Houston Chronicle and you can read about it by following this link.