Mango Cake Bites
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
  • Mango puree:
  • 2 mangoes, peeled and cut into large pieces
  • 1 tablespoon water
  • Cake:
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1¼ cups sugar
  • 3 eggs
  • 1¾ cups all purpose flour
  • ¼ teaspoon baking soda
  • ¾ cup sour cream
  • ½ cup mango puree
  • 1 mango, peeled and cut into small pieces
  • Mango glaze:
  • ¾ cup mango puree
  • 1 cup confectioners sugar
  1. For the mango puree:
  2. Combine the mangoes and water in a blender. Puree and set aside ½ cup for the cake. The remaining puree will be used for the glaze.
  3. For the cake:
  4. Preheat the oven to 350°. Grease a 12 cup rectangular muffin pan plus 4 cups of a second 12 cup rectangular muffin pan.
  5. Place the butter and sugar into a mixing bowl. Beat for 3 minutes, scraping the bowl down as needed. Add the eggs.
  6. Add ½ of the flour mixture then all of the sour cream. Add in remaining flour. Stir in the mango puree.
  7. Remove the bowl from the mixer and fold in the cut mango pieces.
  8. Scoop the batter into the prepared muffin pans, filling each cup two-thirds full.
  9. Bake both pans in the middle rack of the oven at 350° for 24-26 minutes, rotating the pans side to side and front to back halfway through. The tops will be light brown and spring back when gently pressed. Remove from oven and cool in the pans for 10 minutes.
  10. Use a small metal spatula to go around the edge of each cake as well as to lift the cakes out of the cups. Transfer to a cooling rack and cool completely before glazing.
  11. For the mango glaze:
  12. Combine the mango puree and confectioners sugar into a bowl. Stir vigorously to get rid of any clumps.
  13. Spoon 2 teaspoons of glaze over each cooled cake. Refrigerate Mango Cake Bites until they are cold.
  14. Betsy's tidbit:
  15. There will probably be leftover mango glaze. It is delicious spooned over fruit salad.
Recipe by Desserts Required at