Mango Ginger Lime Coffeecake is a must-have for your next summertime brunch. Tropical-inspired flavors of mango, ginger, and lime combine with rich brown sugar and cinnamon for a tender, moist, flavorful cake. The mango and lime offer a fun variation on more traditional coffeecake additions like berries or apples!
The basis for this recipe began with my grandma’s rhubarb coffeecake recipe. I always loved the brown sugar topping and the tart, tangy rhubarb pieces. The recipe makes two cakes, so whenever my grandma would make this recipe, she kept one for herself, and sent one home with me. The recipe was one of the first I called her for after I moved away for college. I had shelved it for a few years, but recently brought it back out and decided to give it an update.
When spring started, I couldn’t get the flavor combination of mango, ginger, and lime off my mind. I had two ideas: this coffeecake or a baked oatmeal. I couldn’t make up my mind, so I made both! And both were delicious. So, I put it out to my social media followers to vote on their choice of which recipe they wanted to see on the blog. This coffeecake was the resounding winner! So, without further ado, here is Mango Ginger Lime Coffeecake!
Original publication date: June 3, 2021
Mango Ginger Lime Coffeecake is a must-have for your next summertime brunch. Tropical-inspired flavors of mango, ginger, and lime combine with rich brown sugar and cinnamon for a tender, moist, flavorful cake.
1/2 cup unsalted butter (1 stick), room temperature
1 1/2 cups brown sugar, loosely packed
1 egg
1 tsp. vanilla extract
Zest and juice of 2 limes
1 1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. sea salt
2 cups all-purpose flour
1 tsp. baking soda dissolved in 1 cup milk (plant-based milks work here, too)
1 mango, peeled, pitted, diced (about 1 1/2 cups)
For streusel topping:
1/2 cup brown sugar, loosely packed
2 Tbsp. cold unsalted butter
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
Notes:
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