Mango Gooey Cake

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My family couldn’t get enough of this Mango Gooey Cake and neither will yours! Perfectly mango, perfectly gooey, and perfectly delicious!

Growing up, we didn’t have mangos in our house. We stuck with strawberries, apples, oranges, and bananas…that was about it on the fruit front. About 10 years ago, I joined a produce co-op and we never knew what would come in our basket. At first, I would trade off these weird looking fruits because they seemed scary and cutting them was strange too.

Finally, one day, my friend who started the co-op smacked me upside the head and told me I was being silly and had to try one. She cut it open, sliced it up, and I’ve been a HUGE mango lover ever since! My kids and Hubbyman love them too, so we always have them around. Usually, we just eat them as a snack because they don’t last long enough in the house for me to actually cook with them.

Several months ago, the Mango Board asked me to create a recipe using mangoes for their new cookbook. Oh boy, did I jump at the chance. What a fun experience…I hope you enjoy this recipe (and the new cookbook as much as I do)

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Mango Gooey Cake

Yield: 9 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This mango gooey butter cake is the perfect summer dessert! My family loves it and yours will, too!

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Ingredients

• 1 boxed yellow cake mix
• 1/2 cup butter, softened
• 1 egg
• 1 cup white chocolate chips
• 1 mango, peeled and cut into thin slices
• 1/2 cup sweetened condensed milk

Instructions

1. Preheat oven to 350 degrees. Line a 9x9” pan with foil and spray liberally with non-stick cooking spray.
2. Add cake mix, butter, and egg to the bowl of an electric mixer. Using a paddle attachment, mix ingredients until a thick dough forms.
3. Press about 2/3 of the dough into the bottom of the prepared pan. Sprinkle with white chocolate chips and add mango slices in a single layer on top of the white chocolate chips. Pour sweetened condensed milk over the top. Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten.
4. Bake cake for about 30 minutes or until it just starts to brown. Cool completely before slicing (place in the freezer to speed the cooling process), otherwise the cake will be too gooey to cut.

Notes

Gluten-Free / Dairy-Free Recipe Options

1. Use a gluten free cake mix, Earth Balance soy sticks, Ener-G Egg replacer, Vegan White Chocoloate Chips, and Coco Real instead of sweetened condensed milk. Follow recipe instructions with these swaps and it turns out great!}

Nutrition Information:

Yield: 9 Serving Size: 1 slice
Amount Per Serving:Calories: 494 Total Fat: 20g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 57mg Sodium: 552mg Carbohydrates: 74g Fiber: 1g Sugar: 51g Protein: 6g

This nutritional information is an estimate may vary, depending on brand and type of ingredients used. It is not intended to replace the advice of a licensed dietician or physician.

Win a copy of the new Mango Board cookbook. I have a hard back copy of the new cookbook for one lucky reader! If you don’t win…you can download an e-version and start cooking up some yummy mango recipes. Make sure to check out the dessert section to see this yummy recipe in there too!

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CRAVING MORE MANGO RECIPES

Dairy Free Mango Cheesecake Ice Cream 

Mango Spiced Oatmeal Cookies

 Mango Scones

Salmon with Mango Salsa

Disclaimer: I was compensated for my recipe and given 2 copies of the cookbook (one to giveaway).