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–+ servings
MANGO UPSIDE DOWN CAKE

Mango Upside Down Cake with Whipped Coconut Bliss

A delightful Mango Upside Down Cake that combines ripe mangoes and fluffy cake topped with whipped coconut cream, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 ripe mangoes Feel free to substitute with peaches or pineapple.
  • ¼ cup butter (softened) Ensure it's at room temperature.
  • ½ cup brown sugar Light brown sugar works best.
  • 1 cup unsalted butter Ensures a rich texture.
  • 1.25 cups granulated sugar Coconut sugar can be used for a healthier alternative.
  • 1 cup mango puree or pulp Use ripe mangoes for optimal taste.
  • 2 teaspoons vanilla Consider vanilla bean paste for added depth.
  • 2 cups all-purpose flour A gluten-free blend can be used.
  • 2 teaspoons baking powder Always check for freshness.
  • ½ teaspoon baking soda Omit if using self-raising flour.
  • Pinch salt Balances sweetness.
For the Coconut Cream
  • 1 can Coconut milk Refrigerate beforehand.
  • 2-3 teaspoons sugar or honey Adjust to taste.

Equipment

  • 8-inch baking tin
  • mixing bowls
  • Medium Saucepan
  • Electric mixer
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170°C (340°F) and grease an 8-inch baking tin lightly. Line the base with parchment paper.
  2. Melt ¼ cup of softened butter with ½ cup of brown sugar over low heat until combined. Pour it into the prepared baking tin and layer sliced mangoes over the caramel.
  3. Cream 1 cup of unsalted butter and 1.25 cups of granulated sugar with an electric mixer for about 5 minutes until light and fluffy.
  4. Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in vanilla and 1 cup of mango puree until smooth.
  5. Sift together 2 cups of flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and a pinch of salt. Gradually mix into the wet ingredients until combined.
  6. Pour the batter over the mango slices and bake for 35-40 minutes, or until a toothpick comes out clean.
  7. Let the cake cool in the tin for about 5 minutes before inverting onto a serving plate.
  8. For the coconut cream, whisk the solidified cream of coconut milk with 2-3 teaspoons of sugar or honey until smooth.

Nutrition

Serving: 1sliceCalories: 330kcalCarbohydrates: 58gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 170mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 10IUVitamin C: 25mgCalcium: 2mgIron: 5mg

Notes

Use room temperature ingredients and ripe mangoes for best results. Customize with other fruits if desired.

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