-
1
To make Ginger-Yogurt Topping: Line sieve or colander with cheesecloth, and set over bowl.
-
2
Spoon yogurt into sieve, cover and let drain in refrigerator at least 30 minutes.
-
3
Discard liquid.
-
4
Put drained yogurt and minced ginger in bowl, and stir well.
-
5
Set aside.
-
6
To make Spiced Mango Upside-Down Cake: Preheat oven to 375F.
-
7
Put oven rack on lowest position.
-
8
Spray 10-inch cast-iron skillet or 9-inch cake pan with nonstick cooking spray.
-
9
Sprinkle pan with brown sugar.
-
10
Using back of spoon, press sugar evenly over bottom of pan.
-
11
Arrange drained mango slices, round side down, on sugar.
-
12
Put whole wheat flour, all-purpose flour, baking powder, baking soda, salt, nutmeg and ginger in mixing bowl, and whisk until blended.
-
13
Put eggs and granulated sugar in separate bowl, and whisk until smooth.
-
14
Add oil and yogurt, and whisk until smooth.
-
15
Beat in vanilla.
-
16
With rubber spatula, fold flour mixture in fourths into yogurt mixture.
-
17
Pour batter over mango slices in pan; spread evenly.
-
18
Bake 30 to 35 minutes, or until top is golden and cake starts to pull away from sides.
-
19
Immediately loosen edges with knife.
-
20
Place serving platter over skillet, then invert skillet and platter; remove skillet.
-
21
Replace any mango slices still in skillet.
-
22
Cool at least 20 minutes before serving.
-
23
Serve warm or at room temperature with Ginger-Yogurt Topping.
-
24
Garnish with crystallized ginger, if desired.
