Glazed Mango, Ginger and Chia Seed Cake

Preheat your oven to 350 F. Lightly spray a Bundt cake pan with non-stick cooking spray and set it aside.

In a medium bowl, combine the flour, baking powder, baking soda, salt, and Chia seeds, and whisk them together.

In a large bowl, blend together the oil and sugar, then beat in the eggs and vanilla.

Mix the dry ingredients into the egg mixture, a little at a time, alternating with the Greek yogurt.

Carefully fold in the mango and ginger, then pour the batter into the prepared cake pan.

Bake at 350 F for 25-35 minutes. The cake is finished baking when a toothpick inserted into the center comes out clean. When done, remove the cake from the oven, set it on a rack and allow it to cool for about 5 minutes.

Place your hand over the cake and carefully flip it over to remove it from the pan. Allow it to cool completely on a wire rack.

Make the glaze by mixing together in a small bowl, the confectioners’ sugar, melted butter, and orange juice. Blend until smooth. If you want thicker glaze, add more confectioners’ sugar, a little at a time.

Once the cake is completely cool, drizzle the glaze over it.