Moist Mango Lime Bundt Cake Recipe Easy Tropical Dessert to Bake

Let me tell you, the scent of ripe mangoes mingling with zesty lime zest wafting from my oven is enough to make anyone’s mouth water. The first time I baked this Moist Mango Lime Bundt Cake, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make tropical-inspired treats that felt like a sun-soaked vacation for my taste buds. This cake brings back that nostalgic comfort but with a fresh, bright twist that feels just right for today.

You know what? My family couldn’t stop sneaking slices off the cooling rack (and honestly, I can’t blame them). It’s dangerously easy to make, bursting with juicy mango flavor paired perfectly with the zing of lime. Whether you’re looking for a sweet treat for your kids, a standout dessert for a casual brunch, or something to brighten up your Pinterest cookie board, this Moist Mango Lime Bundt Cake fits the bill. After testing it multiple times in the name of research, of course, it’s now a staple for family gatherings and gifting. It honestly feels like a warm hug in cake form, and you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, this Moist Mango Lime Bundt Cake has quickly become one of my go-to tropical desserts, and here’s why it might just become yours too:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen or at the local market.
• Perfect for Any Occasion: Great for brunch, potlucks, cozy dinners, or even holiday mornings when you want something bright and fresh.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—there’s just something about the mango and lime combo that hits the spot.
• Unbelievably Delicious: The moist, tender crumb paired with a fresh tropical zing is next-level comfort food that feels both indulgent and light.

This recipe isn’t just another bundt cake. The secret is in blending ripe mangoes into the batter for natural sweetness and moisture, plus adding lime zest and juice for that perfect tang. The balance is so spot-on you might find yourself closing your eyes after the first bite. It’s comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction. Whether you’re impressing guests without stress or turning a simple meal into something memorable, this cake checks all the boxes.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most are pantry staples, but the fresh mango and lime are the real stars. Here’s what you’ll want to gather:

• For the Cake Batter:
• 2 ripe mangoes, peeled and pureed (about 1 ½ cups) – fresh is best for vibrant flavor
• 1 cup (200g) granulated sugar – balances the tropical sweetness
• ½ cup (115g) unsalted butter, softened – I prefer Kerrygold for richness
• 3 large eggs, room temperature – helps with structure and moisture
• 1 ¾ cups (220g) all-purpose flour – you can swap with almond flour for gluten-free
• 1 tsp baking powder – for lift and lightness
• ½ tsp baking soda – works with lime juice for gentle rise
• ½ tsp salt – enhances all flavors
• Zest of 2 limes – adds bright citrus aroma
• 2 tbsp fresh lime juice – fresh-squeezed for best zing
• ½ cup (120ml) buttermilk, room temperature – tenderizes crumb (use dairy-free milk + 1 tsp vinegar if needed)
• For the Glaze (Optional but recommended):
• 1 cup (120g) powdered sugar – for smooth sweetness
• 2 tbsp fresh lime juice – to keep the tropical theme going
• 1 tsp finely grated lime zest – for a pop of color and aroma

When choosing mangoes, look for ones that yield slightly to gentle pressure—too firm and they won’t be juicy enough; too soft and they might be overripe. For the lime, fresh juice makes a world of difference here. I’ve tried bottled lime juice, but honestly, it just doesn’t have that fresh punch. If you want to make this dairy-free, swap buttermilk with coconut milk mixed with a splash of apple cider vinegar and use a plant-based butter substitute.

Equipment Needed

To make this Moist Mango Lime Bundt Cake, you’ll need a few trusty tools that make the process smooth and fuss-free. Here’s what I recommend:

• Bundt Pan (10-inch): This is essential for that classic ring shape with the pretty ridges. If you don’t have one, a tube pan or a well-greased loaf pan works in a pinch, but the texture might differ slightly.
• Mixing Bowls: At least two—one for dry ingredients and one for wet. I prefer glass or stainless steel for easy cleanup.
• Electric Mixer or Stand Mixer: While you can mix by hand, an electric mixer makes creaming butter and sugar a breeze and ensures a fluffy batter.
• Food Processor or Blender: For pureeing the mangoes smoothly. A hand blender works well too.
• Measuring Cups & Spoons: Accuracy matters here for balance, so use your best set.
• Rubber Spatula: For folding in ingredients without losing air.
• Cooling Rack: To let your cake cool evenly and prevent sogginess.

If you’re on a budget, don’t worry—your trusty hand mixer and a blender you already own will do just fine. Just make sure the bundt pan is well-greased and floured to avoid sticking. I once skipped greasing properly, and let’s just say, the cake didn’t come out as pretty (but it still tasted fantastic!).

Preparation Method

1. Preheat and Prepare Pan (10 minutes): Preheat your oven to 350°F (175°C). Grease your 10-inch bundt pan thoroughly with butter or non-stick spray, then lightly dust it with flour. This step is key to getting your cake out in one perfect piece.
2. Puree Mangoes (5 minutes): Peel and cube the ripe mangoes, then puree them in a food processor or blender until smooth. Set aside about 1 ½ cups (360ml) of mango puree. You want it silky without lumps.
3. Cream Butter and Sugar (5-7 minutes): In a large mixing bowl, beat ½ cup (115g) softened unsalted butter with 1 cup (200g) granulated sugar using an electric mixer until light and fluffy—this should take about 5 to 7 minutes. This step traps air, making your cake tender.
4. Add Eggs One at a Time (3 minutes): Beat in 3 large eggs, one at a time, mixing well after each addition. This ensures a smooth batter with proper structure.
5. Mix in Mango Puree, Lime Zest, and Juice (2 minutes): Stir in the 1 ½ cups (360ml) mango puree, zest of 2 limes, and 2 tablespoons fresh lime juice. The batter will smell heavenly at this point—juicy and bright.
6. Whisk Dry Ingredients (3 minutes): In a separate bowl, whisk together 1 ¾ cups (220g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
7. Combine Wet and Dry Ingredients (2 minutes): Gradually add the dry ingredients to the wet mango mixture, alternating with ½ cup (120ml) buttermilk. Start and end with the dry ingredients. Mix gently until just combined—don’t overmix or the cake could get tough.
8. Pour Batter into Pan and Smooth (2 minutes): Transfer the batter to your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles.
9. Bake (50-60 minutes): Bake at 350°F (175°C) for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Ovens vary, so start checking at 50 minutes. Your kitchen will smell like a tropical paradise.
10. Cool and Remove from Pan (20 minutes): Let the cake cool in the pan for 15-20 minutes before inverting onto a cooling rack. Patience here pays off—too soon, and it might break; too late, and it might stick.
11. Optional Glaze (5 minutes): Whisk together 1 cup (120g) powdered sugar with 2 tablespoons fresh lime juice and 1 teaspoon lime zest until smooth. Drizzle over the cooled cake for that extra pop of flavor and shine.

Pro tip: If your cake edges brown too fast, tent it loosely with foil halfway through baking. Also, be sure not to overbeat the batter once the flour is added—that’s a classic rookie mistake I learned the hard way!

Cooking Tips & Techniques

When I first started making this Moist Mango Lime Bundt Cake, I learned a few things that really helped nail the texture and flavor every time. Here are some tips you’ll want to keep in your back pocket:

• Use Room Temperature Ingredients: Cold eggs or butter can cause your batter to curdle or not mix well. Let everything sit out for 30 minutes before starting.
• Cream Butter and Sugar Well: Don’t rush this step. The fluffy, light batter is what gives the cake that tender crumb.
• Don’t Overmix After Adding Flour: Mix just until combined. Overmixing can make the cake dense and chewy, which is the last thing you want.
• Fresh Mango Puree is Key: Using fresh mango for puree adds natural sweetness and moisture. Canned or frozen won’t give you the same bright flavor.
• Watch Your Baking Time: Ovens vary, so start checking at 50 minutes. Use the toothpick test but also look for a golden crust and slight pull away from pan edges.
• Glaze While Cake is Warm: For best absorption, drizzle the lime glaze when the cake is still slightly warm.
• Multitasking Tip: While the cake is baking, clean your prep area and prepare the glaze. It makes the whole process feel less like a marathon and more like a breeze.

I once forgot to zest the limes and honestly, the cake lacked its signature brightness. Lesson learned: zest is flavor gold here! Also, if you overbake, you’ll get a dry crumb, so keep an eye on that timer. This cake really rewards patience and attention to detail.

Variations & Adaptations

This Moist Mango Lime Bundt Cake is a versatile recipe that you can easily tweak depending on your mood, dietary needs, or what’s in season. Here are a few variations I’ve tried (and loved!):

• Dairy-Free Version: Swap butter with coconut oil and use coconut milk mixed with a teaspoon of apple cider vinegar instead of buttermilk. The cake still stays moist and gets a subtle coconut undertone.
• Adding Toasted Coconut Flakes: Fold in ½ cup toasted coconut flakes into the batter for extra tropical texture and flavor. It adds a lovely crunch that contrasts with the soft crumb.
• Berry Mango Lime: Stir in ½ cup fresh or frozen blueberries or raspberries for a colorful twist. It’s especially nice in summer when berries are at their peak.
• Low-Carb Adaptation: Use almond flour instead of all-purpose flour and a sugar substitute like erythritol. The texture changes a bit, but the flavor remains bright and delicious.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend that includes xanthan gum. I recommend Bob’s Red Mill for reliable results.

The first time I added a handful of macadamia nuts for some crunch, it was an instant hit at a beach barbecue. Honestly, the flexibility of this cake means you can make it your own without losing its tropical charm.

Serving & Storage Suggestions

This Moist Mango Lime Bundt Cake is best served slightly warm or at room temperature, so the tropical flavors really shine through. A light dusting of powdered sugar or the lime glaze makes it look as good as it tastes. I like pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent finish.

It’s perfect as a sweet ending to a sunny lunch or afternoon tea, and it pairs beautifully with a cold cup of iced tea or a fresh tropical cocktail if you’re feeling festive.

To store, wrap the cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When reheating, warm slices in the microwave for 15-20 seconds to bring back that just-baked softness.

Flavors actually deepen overnight, so if you can wait, the next day’s slice might just be your favorite. Just don’t be surprised if it disappears fast—this cake doesn’t stick around for long in my house!

Nutritional Information & Benefits

Each slice of this Moist Mango Lime Bundt Cake contains approximately 280-320 calories, depending on your portion size and whether you include the glaze. It’s a moderate source of carbohydrates and fats, with a touch of natural sugars from the mangoes.

Mangoes are rich in vitamin C, fiber, and antioxidants, which support immune health and digestion. Lime adds a boost of vitamin C and a refreshing zing. Using buttermilk or a dairy substitute contributes protein and helps tenderize the crumb.

This recipe can be adapted for gluten-free or dairy-free diets, making it accessible to many. Just be mindful of nut allergies if you’re adding toasted coconut or macadamia nuts. I appreciate recipes like this that bring joy without feeling like a guilty splurge.

Conclusion

So there you have it—this Moist Mango Lime Bundt Cake is a tropical treasure that’s easy to make, packed with flavor, and sure to brighten any day. Whether you stick to the classic recipe or mix in your favorite twists, it’s a dessert that feels like a little slice of sunshine.

I love how this cake combines juicy mango sweetness with a fresh lime zing—honestly, it reminds me of warm beach days and family smiles. Give it a try, and don’t hesitate to make it your own. If you bake it, I’d love to hear how you customize it or what memories it brings up for you.

Feel free to leave a comment, share this recipe with friends, or save it for your next tropical baking adventure. Here’s to sweet moments and delicious memories—happy baking!

FAQs About Moist Mango Lime Bundt Cake

Can I use canned mango puree instead of fresh mango?

Fresh mango puree is best for vibrant flavor and texture, but if you use canned, choose a variety without added sugar and adjust sugar in the recipe slightly.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. Also, the cake should pull slightly away from the pan edges.

Can I make this cake vegan?

Yes! Replace butter with a plant-based alternative, use flax or chia eggs, and swap buttermilk for a plant milk plus vinegar combo.

What’s the best way to store leftover cake?

Store tightly wrapped at room temperature for up to 3 days or refrigerate up to a week. You can also freeze slices for up to 3 months.

Can I bake this in a regular round cake pan?

Absolutely! Just adjust the baking time—start checking around 35-40 minutes and use the toothpick test to confirm doneness.

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