Fast

Mango-Mojito Mug Cake

2 mug cakes | Prep Time: 10 Minutes | Start to Finish: 20 Minutes

• 1 cup chopped mango
• 1½ teaspoons fresh lime juice
• 1½ teaspoons rum extract
• 1 teaspoon chopped fresh mint
• 2 tablespoons butter, melted
• 1 egg
• ¾ cup Easy Scratch Cake Mix
• Whipped topping or pressurized whipped cream, if desired

1 In small food processor or blender container, combine mango, lime juice, rum extract and mint. Cover and process about 1 minute or until smooth. Reserve 1 tablespoon mango mixture; set aside.

2 In small bowl, beat butter, egg and remaining mango mixture with whisk. Stir in cake mix until blended.

3 Divide batter between two 10-oz or larger microwavable mugs. Microwave uncovered on High 2½ to 3½ minutes or until toothpick inserted in center comes out clean and cake pulls away from sides of mugs. Cool 5 minutes.

4 Top with whipped topping. Drizzle with reserved mango mixture.

1 Mug Cake: Calories 440; Total Fat 15g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 125mg; Sodium 350mg; Total Carbohydrate 66g (Dietary Fiber 2g); Protein 7g Exchanges: 1 Starch, 1 Fruit, 2½ Other Carbohydrate, ½ Medium-Fat Meat, 2½ Fat Carbohydrate Choices: 4½

Sweet Secret If fresh mango isn’t available, use refrigerated mango, drained, instead of the fresh.

Simple Sparkle Add one or two fresh mint leaves on top of the whipped topping.