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–+ servings
MANGO UPSIDE DOWN CAKE

Irresistibly Moist Mango Upside Down Cake Magic

Indulge in a slice of paradise with this Mango Upside Down Cake featuring vibrant tropical flavors.
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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: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 ripe Mangoes Fresh fruit that provides natural sweetness and flavor; other ripe fruits like peaches can be used as a substitute.
  • ½ cup Unsalted Butter Adds richness and moisture to the cake; margarine can be used for a dairy-free option.
  • ½ cup Brown Sugar Enhances flavor and aids in caramelization for the cake base; light or dark brown sugar works well interchangeably.
  • ¾ cup Granulated Sugar Provides sweetness and assists in achieving the right texture for your Mango Upside Down Cake.
  • 1 cup Mango Puree Essential for delivering that fabulous mango flavor; use fresh or canned, depending on what’s available.
  • 3 large Eggs Provide structure and binding; opt for room temperature eggs for better incorporation into the batter.
  • 1 teaspoon Vanilla Extract Adds depth of flavor to the cake; almond extract can be a delightful substitute for a twist.
  • 1½ cups All-Purpose Flour The main structure-building ingredient; can be exchanged for a gluten-free flour blend if needed.
  • 1 teaspoon Baking Powder Leavening agents that ensure the cake rises beautifully; always check for freshness.
  • ½ teaspoon Baking Soda Leavening agents that ensure the cake rises beautifully; always check for freshness.
  • 1 pinch Salt Balances the sweetness and enhances the overall flavor profile of the cake.
For the Coconut Cream Topping
  • 1 can Coconut Milk Used for making the luscious coconut whipped cream; refrigerate the can beforehand for best results.
  • 2 tablespoons Sugar or Honey Sweetens the coconut cream; for different flavors, agave syrup or maple syrup can be great alternatives.

Equipment

  • 9-inch round baking tin
  • Mixing Bowl
  • Electric Mixer
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170°C (340°F) and grease a round baking tin (about 9 inches in diameter).
  2. 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.
  3. In a mixing bowl, beat together ½ cup of unsalted butter and ¾ cup of granulated sugar until light and fluffy, about 5 minutes.
  4. Incorporate the eggs one at a time into the mixture, followed by 1 teaspoon of vanilla extract.
  5. Blend in 1 cup of mango puree until combined.
  6. 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.
  7. Pour the batter over the mangoes in the tin and smooth the top.
  8. Bake for 35 to 40 minutes until a skewer inserted into the center comes out clean.
  9. Cool for about 5 minutes, then invert the cake onto a serving plate.
  10. Whisk the chilled coconut milk with sugar or honey to make coconut cream.
  11. Serve the cake topped with the coconut cream.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 8IUVitamin C: 20mgCalcium: 2mgIron: 6mg

Notes

Don’t overmix the batter; use room temperature ingredients for best results, and select ripe mangoes for enhanced flavor.

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