Mango Upside-Down Cake Recipe

Name: Mango Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sliced ripe mangoes; 2 tablespoons lemon juice; 1 tablespoon butter; 1/3 cup brown sugar; 1/4 cup butter; 3/4 cup sugar; 1 egg; 1/2 cup milk; 1 1/4 cups flour; 2 teaspoons baking powder; 1/4 teaspoon salt

Servings: persons

2 cups sliced ripe mangoes
2 tablespoons lemon juice
1 tablespoon butter
1/3 cup brown sugar
1/4 cup butter
3/4 cup sugar
1 egg
1/2 cup milk
1 1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt

1
Preheat oven to 375u00b0F.
2
Pour lemon juice over mangoes and let stand 15 minutes.
3
Melt 1 Tbsp butter in 8 inches cake pan or casserole (do not use iron skillet as mangoes will darken).
4
Add brown sugar and cover with mango slices.
5
To prepare cake batter, cream remaining butter.
6
Then add sugar and cream.
7
Then add beaten egg.
8
Sift the dry ingredients and add to the batter alternately with milk.
9
Pour over mangoes and bake 50 to 60 minutes at 375u00b0F.
10
When cake is done, turn upside down and serve while warm with vanilla ice cream.
11
Source: Rare Fruit Council International, Inc. Miami, Florida.

609

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups sliced ripe mangoes, 2 tablespoons lemon juice, 1 tablespoon butter, 1/3 cup brown sugar, and more.

Yes, Mango Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mango Upside-Down Cake

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