Upside-Down Lime & Mango Syrup Cake Recipe

Name: Upside-Down Lime & Mango Syrup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 mangoes; 11 tablespoons unsalted butter, at room temperature; 3/4 cup sugar; 3 eggs; 1 1/2 cups self-rising flour; 1 teaspoon baking powder; 2 tablespoons grated lime zest; 1 tablespoon fresh lime juice; 1/4 cup macadamia nuts, chopped into small pieces; cream or ice cream, for serving; For the Syrup; 1/4 cup fresh lime juice; 1/4 cup sugar

Servings: persons

3 mangoes
11 tablespoons unsalted butter, at room temperature
3/4 cup sugar
3 eggs
1 1/2 cups self-rising flour
1 teaspoon baking powder
2 tablespoons grated lime zest
1 tablespoon fresh lime juice
1/4 cup macadamia nuts, chopped into small pieces
cream or ice cream, for serving
For the Syrup
1/4 cup fresh lime juice
1/4 cup sugar

1
FOR THE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch springform cake pan.
2
Peel and pit the mangoes. Cut into thin strips. Arrange mango slices on the bottom of the pan, covering it completely.
3
Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Sift together the flour and baking powder and fold into the butter mixture alternately with the lime zest, lime juice and macadamia nuts.
4
Pour the batter over the mango slices. Bake for 50 minutes.
5
Reduce heat to 300 degrees F and bake for 30 minutes more, until a skewer inserted in the middle of the cake comes out clean. Cool in the pan on a rack for 10 minutes.
6
FOR THE SYRUP: Combine the lime juice and sugar in a small nonaluminum saucepan. Stir over low heat until the sugar dissolves. Bring to a boil and boil for 3-4 minutes, until the syrup thickens slightly. Invert the cake onto a serving plate and brush with the lime syrup.
7
Serve immediately with cream or ice cream.

795

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 mangoes, 11 tablespoons unsalted butter, at room temperature, 3/4 cup sugar, 3 eggs, and more.

Yes, Upside-Down Lime & Mango Syrup 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.

That's it — enjoy your meal!

Upside-Down Lime & Mango Syrup Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions