Upside Down Mango Cake
Transform your dessert game with this luscious Upside Down Mango Cake, a tropical twist on a classic favorite. This show-stopping treat features a layer of sweet, caramelized ripe mangoes arranged in a stunning pattern, topped with a moist, buttery vanilla cake. The combination of browned sugar and melted butter creates a decadent, golden glaze that seeps into every bite, making it irresistibly rich and flavorful. With just 20 minutes of prep and straightforward instructions, this mango upside-down cake is perfect for impressing guests at any gathering or indulging in an exotic dessert at home. Serve it as is or with a dollop of whipped cream for added decadence—it's a delightful way to celebrate mango season. Perfect for tropical dessert lovers, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 large Mangoes (ripe but firm)
- 130 grams Unsalted butter
- 100 grams Brown sugar
- 180 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 150 grams Granulated sugar
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 120 milliliters Milk
Instructions
Preheat your oven to 175°C (350°F) and lightly grease a 9-inch round cake pan. Line the base with parchment paper for easy removal.
Peel the mangoes, remove the seeds, and cut the flesh into thin slices. Arrange the slices in a circular pattern at the bottom of the prepared cake pan.
Melt 50 grams of the unsalted butter and mix it with the brown sugar. Pour this mixture evenly over the mango slices in the cake pan.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the remaining 80 grams of butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
With the mixer on low speed, alternately add the dry ingredients and milk to the butter mixture in three additions, starting and ending with the dry ingredients. Mix until just combined—avoid overmixing.
Pour the cake batter over the mango slices and spread it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Run a knife around the edges to loosen the cake.
Place a serving plate over the cake pan and carefully invert the cake onto the plate. Gently lift off the pan to reveal the caramelized mango topping.
Let the cake cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 1480 mg | 64% | |
| Total Carbohydrate | 358.4 g | 130% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 213.1 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 307 mg | 24% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
