Description
This Mango Upside Down Cake is a delightful dessert that combines the natural sweetness of ripe mangoes with a moist, rich cake.
Ingredients
Scale
- 2 ripe Mangoes
- ½ cup Unsalted Butter
- ½ cup Brown Sugar
- ¾ cup Granulated Sugar
- 1 cup Mango Puree
- 3 large Eggs
- 1 teaspoon Vanilla Extract
- 1½ cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 pinch Salt
- 1 can Coconut Milk
- 2 tablespoons Sugar or Honey
Instructions
- Preheat your oven to 170°C (340°F) and grease a round baking tin (about 9 inches in diameter).
- Melt ¼ cup of unsalted butter and ½ cup of brown sugar in a pot over medium heat until dissolved. Pour this mixture into the prepared baking tin and arrange sliced mangoes on top.
- In a mixing bowl, beat together ½ cup of unsalted butter and ¾ cup of granulated sugar until light and fluffy, about 5 minutes.
- Incorporate the eggs one at a time into the mixture, followed by 1 teaspoon of vanilla extract.
- Blend in 1 cup of mango puree until combined.
- In a separate bowl, whisk together 1½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and a pinch of salt. Gradually add this to the wet ingredients until just combined.
- Pour the batter over the mangoes in the tin and smooth the top.
- Bake for 35 to 40 minutes until a skewer inserted into the center comes out clean.
- Cool for about 5 minutes, then invert the cake onto a serving plate.
- Whisk the chilled coconut milk with sugar or honey to make coconut cream.
- Serve the cake topped with the coconut cream.
Notes
- For a dairy-free option, substitute unsalted butter with margarine.
- Almond extract can be used as a substitute for vanilla extract.
- You can use fresh or canned mango puree depending on availability.
- Check the freshness of baking powder and baking soda for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg