Caramelized Mango Upside-Down Cake

“The king of the fruits," Mango which is a super duper delicious tropical fruit  is loved by many people. This nutritionally rich, juicy, orange-yellow fruit with unique flavor, fragrance and taste can be used from salads to desserts, cakes to chutneys.

Mangoes are seasonal fruits; fresh mango fruit season begins in the month of March. Mangoes are rich in pre-biotic dietary fiber, vitamins, minerals, and poly-phenolic flavonoid antioxidant compounds.

This very easy and most delicious recipe I'm going to share with you today belongs to a friend of mine from U.S.A. Enjoy!


  • 1 ripe mango
  • 2 tablespoons butter
  • 3 tablespoons brown sugar
  • 1 cup caster sugar
  • 2 eggs, lightly beaten
  • 1/2 cup plain yogurt
  • 1/2 cup sunflower oil
  • 1 teaspoon lemon rind
  • 1,5 cups plain flour
  • 50 gr slivered pistachios
  • 2 teaspoon baking powder
  • a handful slivered pistachios (to garnish)

How To:

Grease a 20 cm round deep cake tin and line the base with baking paper. Preheat oven to 350 degrees F.
Peel the mango. Cut the flesh away from the stone and slice thinly. Arrange mango over the bottom of the prepared cake tin in overlapping slices.

Melt butter in a small heavy saucepan over moderate heat, then stir in brown sugar. Simmer, stirring, until caramelized but not burned. Drizzle mixture over the overlapping mango slices.

Place sugar, eggs, yogurt, oil and lemon rind in a large bowl and stir until smooth and mixed thoroughly. Sift flour and baking powder and fold into the mixture, alternating with the pistachios. Spoon mixture over the sliced mango and smooth the top.

Bake for 35 minutes or until golden brown and firm to the touch. Check after 30 minutes and cover with foil if the cake is browning too quickly. Leave cake in the cake tin for about an hour, then turn out onto a serving platter mango-side up. Peel off baking paper. Garnish with some more pistachios, serve with ice-cream or cream.

Bon Apetit!




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