CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2004-06-17
Serves: 5-6
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 2 ripe mangoes;
- 1 box Jiffy yellow cake mix;
- brown sugar (optional);
- ginger (fresh or ground);
- butter or margarine;
- anything else you want: coconut, pineapple, cinnamon, rum, macadamia nuts, etc.
Instructions
Peel the mangoes and slice the fruit off the pit. Butter bottom of pot/pan. Spread a layer of mango slices on top. If your mango isn't quite ripe (red and yellow with a little green–"bellybutton" smells like a ripe mango too)you may want to add a little brown sugar. Add ginger and whatever else you like. Let the fruit heat on the fire until it gets a little bubbly.
In a bowl, cut about 1/2 stick of butter into the cake mix–maybe a little more or a little less–depending on whether you like it crunchy or gooey… Crumble the cake/butter mix on top of the fruit.
Invert the cast iron lid and place some ashed charcoal briquets on top (about 8-12). Bake until the crumbs are lightly brown on top.
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