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Mango Upside-Down Cake


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  • 2 cups (500 ml) peeled and sliced ripe mangoes
  • 2 Tbs (30 ml) lemon juice
  • 1 Tbs (15 ml) plus 1/4 cup (60 ml) butter
  • 1/3 cup (80 ml) light brown sugar
  • 1/2 cup (125 ml) sugar
  • 1 egg
  • 1 +1/4 cups (310 ml) flour
  • 1 tsp (10 ml) baking powder
  • 1/2 tsp (2 ml) ground ginger
  • 1/4 tsp (1 ml) salt
  • 1/2 cup (125 ml) milk


Servings 6


Step 1

Combine the sliced mangoes and lemon juice in a non-reactive bowl and toss to coat the mangoes. Allow to stand at room temperature for 15 minutes. Melt the tablespoon (15 ml) of butter in an 8-inch (20 cm) cake pan or non-reactive casserole. Using an iron skillet will cause the mangoes to discolor. Add the brown sugar and arrange the mango slices in an attractive pattern. In a separate bowl, cream the remaining butter and sugar and beat in the egg. Add the remaining dry ingredients one third at a time, alternating with the milk, and beat until the batter is smooth. Pour over the mangoes. Bake in a preheated 350F (180C) oven for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes, then invert onto a serving platter. Serve warm or at room temperature. Serves 6 to 8.

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