Cinco de Mayo- Mango Ruffle Cake

Because I just made some yummy Strawberry-Margarita Cupcakes, and I wanted my boys to share in the cake I made for Cinco de Mayo this year, I opted to go away from margaritas and towards some other Mexican-inspired flavors.

The cake didn't quite turn out as I'd planned, thanks to some silly mistakes on my part, but I think it turned out pretty well, nevertheless.

What You Need:
For the Cake:
1 Box White (or vanilla or yellow) Cake Mix
3 eggs
1/4 cup melted butter
1/4 cup milk
1 cup mango puree*
Optional: 
1-2 Tbsp. limeade concentrate
Food Coloring
6" cake pan

For the Icing:
1 cup butter (at room temperature)
1 cup vegetable shortening
1- 2 lb. bag powdered sugar
1/2 cup mango puree*
2 Tbsp. limeade concentrate

*Note: See below for the mango puree instructions. I used frozen mango chunks from the freezer section, defrosted and pureed them.

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