Mango Upside Down Cake is one of those desserts that looks way fancier than it actually is to make. I love how the mangoes caramelize with brown sugar, creating this beautiful golden top when you flip the cake. The soft, vanilla-scented cake pairs perfectly with the sweet, juicy fruit. Plus, there’s something so satisfying about that moment when you turn the pan over and reveal your masterpiece. This recipe uses simple techniques that anyone can master, even if you’re new to baking.
About the Recipe
This recipe transforms ordinary ingredients into something truly special. The magic happens when butter and brown sugar melt together, creating a caramel base for the mangoes. When you flip the finished cake, those caramelized fruits become a stunning topping. The cake itself is light and fluffy, made extra moist with mango puree. It’s the kind of dessert that makes people think you’re a baking expert, but honestly, it’s pretty forgiving. Even if your mangoes aren’t perfectly arranged, it still tastes amazing.
Why You’ll Love This Recipe
First, it’s without a doubt gorgeous when finished – those golden mangoes look like sunshine on a plate. The flavors are incredible too. You get sweet caramelized fruit, tender vanilla cake, and that hint of tropical mango throughout. But what I really love is how this recipe makes you feel like a pro baker without requiring advanced skills. The upside-down technique is so fun and always gets people excited. Plus, it uses ripe mangoes beautifully, so it’s perfect when you have fruit that needs to be used up. And can we talk about how your kitchen will smell while this bakes?
Cooking Tips
Use ripe but firm mangoes – too soft and they’ll turn mushy. Don’t skip the step of beating egg whites separately; this makes the cake super fluffy. When creaming butter and sugar, really go for the full 10 minutes for best texture. Let the brown sugar mixture cool slightly before adding mangoes so they don’t cook too much. Check doneness with a toothpick in the cake part, not the fruit. Most importantly, let it cool before flipping or it might fall apart.
Serving and Storing Suggestions
This recipe serves 8-10 people and takes about 90 minutes total (including prep and baking). Serve warm or at room temperature – both are delicious. It’s lovely with a dollop of whipped cream or vanilla ice cream. Store covered at room temperature for 2 days or refrigerate for up to a week. The flavors actually get better after a day as everything melds together.
Similar Recipes
- Pineapple Upside Down Cake
- Peach Upside Down Cake
- Apple Cinnamon Upside Down Cake
- Mango Coconut Cake
- Tropical Fruit Tart
Nutrient Benefits
Mangoes provide vitamin C, vitamin A, and fiber, plus natural sweetness that makes this dessert feel a bit healthier. The fruit adds moisture to the cake, which means it stays fresh longer. Eggs contribute protein and help create that lovely light texture. While this is surely a treat, using real fruit means you’re getting some nutritional value along with your indulgence.
Mango Upside Down Cake
Ingredients
- 3 cups Cake Flour (Maida)
- 2 tsp Baking Powder
- 2/3 cup Mango Puree
- 2 tsp Vanilla Extract
- 6 Eggs (separated)
- 2 cups Sugar (granulated)
- 2/3 cup Milk
- 3 to 4 tbsp Butter (unsalted)
- 1/2 tsp Salt
For the mango topping:
- 2 to 3 tbsp Butter
- 1 cup Brown Sugar
- 4 Mangoes (peeled, flesh chopped or sliced)
Instructions
- Heat butter in a pan over medium flame.
- Add the brown sugar and simmer for 3 to 4 minutes.
- Pour this into a greased cake tin and add the mangoes (reserve some for garnish).
- Spread the mango pieces and keep aside.
- Mix the flour, salt and baking powder in a bowl. Whisk well.
- Cream the butter and sugar until fluffy or for 10 minutes, in a blender.
- Add the egg yolks and vanilla.
- Beat well until combined.
- Add half of the flour mixture and mix well.
- Add the milk, mango pure and remaining flour. Mix well.
- Separately, beat the egg whites until soft peaks form.
- Add this to the batter and gently pour into the tin.
- Bake for 45 to 60 minutes or until a toothpick inserted comes out clean.
- Remove and cool for 10 to 20 minutes.
- Invert the cake onto a plate.
- Garnish with mango slices.
- Slice and serve.
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Frequently Asked Questions
Can I use frozen mangoes for this recipe?
Fresh mangoes work best since frozen ones release too much water when thawed. If you must use frozen, thaw them completely and pat dry with paper towels first. The texture won’t be quite as nice, but the flavor will still be good.
What if I don’t have cake flour?
You can substitute all-purpose flour, but remove 2 tablespoons per cup and add 2 tablespoons cornstarch instead. Sift this mixture twice. Your cake will be slightly denser but still tasty.
How do I know when it’s ready to flip?
Let the cake cool for 10-20 minutes until it pulls slightly away from the pan sides. Run a knife around the edges, then flip confidently in one smooth motion. Don’t wait too long or the caramel will stick.
image credit: honestcooking.com
