Mango Bundt Cake

Ingredients

 * 2 1/2 cups diced fresh mango, 450 g, plus more for garnish if desired
 * tbsp juice from half a lemon, approx 1
 * 3 large eggs
 * 3/4 cup vegetable oil, 149 g
 * 1 tsp vanilla extract
 * 1 cup granulated sugar, 198 g
 * 2 cups all-purpose flour, 240 g
 * 1 1/2 tsp baking soda
 * 1 tsp ginger
 * 1/2 tsp salt
 * 1/2 cup unsweetened shredded coconut, 56 g
 * 3/4 cup slivered almonds, 80 g, optional

Glaze

 * 1 tbsp melted butter
 * pinch salt
 * 1 tsp vanilla extract
 * 3 cups powdered sugar, 340 g, confectioner's
 * 2-3 tablespoons of milk, cream, or water

Instructions

 * 1) Preheat your oven to 325 F (165 C, gas 3), then butter and flour a bundt pan and set aside.
 * 2) Cut the mangoes, mix with the lemon juice, and set aside.
 * 3) Combine the eggs, oil, vanilla extract, and sugar in the bowl of a stand mixer or in a mixing bowl.
 * 4) Sift together the flour, baking soda, ginger, and salt.
 * 5) Stir the dry ingredients into the wet ingredients. Then fold in the diced mango, nuts (if using), and coconut.
 * 6) Pour the batter into the bundt pan and bake 45-50 minutes until a tester comes out clean and the cake lightly springs back when touched.
 * 7) Remove from the oven and cover with a clean, slightly damp tea towel for 10 minutes. Remove the tea towel and carefully invert onto a cooling rack.
 * 8) While the cake is cooling, and is nearly completely cool, make the glaze by combining the melted butter, salt, and 1 cup of the powdered sugar into a bowl. Work the powdered sugar in 1 cup at a time and then add milk, cream, or water 1 tbsp at a time until the glaze has reached the desired consistency. Drizzle or pour over the cake