Name: Mango Upside-Down Gingerbread Cake
Yield: 4 servings
Ingredients: 2/3 cup fresh mango slices (about 1 large mango); 1/3 cup firmly packed dark brown sugar; 1/2 cup unsalted butter, melted and divided; 1/2 cup granulated sugar; 1 large egg, lightly beaten; 1/4 cup molasses; 1 cup all-purpose flour; 1 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/4 teaspoon salt; 1/2 cup water; 1 cup whipping cream; 1 teaspoon vanilla extract; 3 tablespoons powdered sugar

Servings: 4 persons

2/3 cup fresh mango slices (about 1 large mango)
1/3 cup firmly packed dark brown sugar
1/2 cup unsalted butter, melted and divided
1/2 cup granulated sugar
1 large egg, lightly beaten
1/4 cup molasses
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup water
1 cup whipping cream
1 teaspoon vanilla extract
3 tablespoons powdered sugar

1
Coat an 8-inch square pan with cooking spray. Arrange mango slices in 3 rows in pan. Sprinkle brown sugar over mango. Drizzle with 1/4 cup melted butter; set aside.
2
In a medium bowl, stir together granulated sugar, egg, and molasses with a wooden spoon. Combine flour and next 3 ingredients; stir into molasses mixture. Add water and remaining 1/4 cup melted butter; stir well.
3
Spoon batter over mango slices.
4
Bake at 350u00b0 for 35 to 40 minutes or until cake begins to pull away from sides of pan and center is set. Cool in pan on a wire rack 15 minutes.
5
Beat whipping cream and vanilla at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
6
Serve sweetened whipped cream with warm cake. Store leftovers in refrigerator.
7
Tip: If fresh mango isn't in season, check the produce section for sliced mango in a jar.

No nutritional information available.

No additional tips available.

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

Mango Upside-Down Gingerbread Cake

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