Mary's Mango Cake Recipe

This Bundt cake is filled with fresh pieces of mango. The addition of orange and lime zest make this mango cake extra delicious.

Active Time:
25 mins
Total Time:
1 hrs 25 mins
14 serves

This mango cake recipe is from the kitchen of Mary Moehling, the mother of Robert Moehling, who owns the popular Robert Is Here fruit stand in Homestead, Florida. The cake is made with fresh oranges, limes, and mangos, which are sold by the ton at the family fruit stand. The cake tastes as bright and sunny as a day in Florida and makes a delicious treat any time you can find good, ripe mangoes.

Mary's Mango Cake

Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Emily Nabors Hall



  • 4 large eggs

  • 1 cup granulated sugar

  • 1/2 cup vegetable oil

  • 1/2 cup honey

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1/2 teaspoon baking soda

  • 2 cups diced fresh mango (from 1 mango)

  • 1 cup chopped walnuts or pecans

  • 1/2 cup golden raisins

  • 1 tablespoon orange zest (from 1 orange)

  • 2 teaspoons lime zest (from 2 limes)


  • 1/2 cup sifted powdered sugar

  • 1 teaspoon orange zest plus 1⁄4 cup fresh juice (from 1 orange)

  • 1/2 teaspoon lime zest plus 2 tsp. fresh juice (from 1 lime)


  1. Prepare the Cake: Preheat oven to 325°F. Lightly oil and flour a 14-cup Bundt pan. Beat eggs in bowl of a stand mixer on medium speed until fluffy, 4 to 5 minutes. Beat in sugar until combined; then beat in oil until combined. Gradually beat in honey.

  2. Whisk together flour, baking powder, cinnamon, nutmeg, and baking soda in a separate bowl. Add flour mixture, ½ cup at a time, to egg mixture, beating just until blended after each addition. Stir in mango, nuts, raisins, orange zest, and lime zest. Pour batter into prepared pan.

  3. Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Remove to a wire rack, and let stand in pan 10 minutes.

  4. Prepare the Topping: While the Cake stands in pan, stir together powdered sugar, orange and lime zest, and orange and lime juice until combined. Invert Cake onto a plate. Drizzle Topping evenly over warm inverted Cake. (Or make a glaze, stirring together about 1 cup sifted powdered sugar and 1 tablespoon fresh orange juice; pour over cooled Cake.)

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