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–+ servings
MANGO UPSIDE DOWN CAKE

Mango Upside Down Cake That Will Brighten Your Day

A delicious Mango Upside Down Cake that showcases the sweetness of ripe mangoes, perfect for any dessert occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fruit Base
  • 2 pieces Ripe mangoes Substitute with peaches for variation.
  • 0.25 cup Unsalted butter, softened Can use margarine for dairy-free.
  • 0.5 cup Brown sugar Light brown sugar works as well.
For the Cake Batter
  • 1 cup Unsalted butter, softened Vegetable oil can be used for a lighter cake.
  • 1.25 cups Granulated sugar Coconut sugar for deeper flavor.
  • 1 cup Mango puree Canned puree is a suitable alternative.
  • 4 pieces Eggs Use flax eggs for a vegan option.
  • 2 teaspoons Vanilla extract Almond extract can be a substitute.
  • 2 cups All-purpose flour Gluten-free flour blends work too.
  • 2 teaspoons Baking powder Ensure freshness for best results.
  • 0.5 teaspoon Baking soda Aids with leavening.
  • 1 pinch Salt Balances sweetness.
For the Coconut Cream
  • 1 can Coconut milk Full-fat is recommended.
  • 2-3 teaspoons Sugar or honey Agave syrup makes it vegan.

Equipment

  • Mixing bowl
  • electric mixer
  • 8 or 9-inch round baking tin
  • spatula
  • small pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170°C (340°F). Prepare your baking tin.
  2. Grease the baking tin with unsalted butter or cooking spray and line the bottom with parchment paper.
  3. In a small pot, combine ¼ cup of softened butter and ½ cup of brown sugar, stirring until melted and bubbly.
  4. Pour the caramel mixture into the tin and layer sliced mangoes on top.
  5. In a mixing bowl, beat together 1 cup of softened unsalted butter and 1.25 cups of granulated sugar until light and fluffy.
  6. Add the eggs one by one, incorporating fully before adding the next, then mix in 2 teaspoons of vanilla.
  7. Stir in 1 cup of mango puree until well combined.
  8. Sift in 2 cups of flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and a pinch of salt, folding gently.
  9. Pour the batter over the mango layer in the baking tin and smooth out the top.
  10. Bake for 35-40 minutes, checking for doneness with a skewer.
  11. Cool in the tin for 5 minutes, then invert onto a serving plate.
  12. Whisk the hardened coconut cream with 2-3 teaspoons of sugar or honey until creamy.
  13. Serve warm or at room temperature with the coconut cream on top.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 49gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Use room temperature ingredients and avoid overmixing for the best texture. Store in the fridge or freeze for longer storage.

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