Mango Upside Down Cake
This tropical Mango Upside Down Cake with Coconut Cream is a mouth-watering dessert option! It includes fresh mangoes, mango puree and is served with homemade coconut whipped cream. This delicious dessert is a crowd-pleaser that is sure to have everyone lining up for seconds.
Servings: 6 people
Calories: 890kcal
Equipment
- 1 mixing bowl
- Stand or hand mixer
- 8" or 7" Deep baking tin
Ingredients
Base
- 2 ripe mangoes
- ¼ cup butter softened
- ½ cup brown sugar
Mango Cake
- 1 cup (226g) unsalted butter
- 1.25 cups (220g) granulated sugar
- 1 cup (200g) mango puree or pulp
- 4 eggs
- 2 teaspoon vanilla
- 2 cup (240g) all-purpose flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking Soda
- pinch of salt
Whipped Coconut Cream
- 1 can Coconut milk
- 2-3 teaspoon Sugar/honey
Instructions
- Line an 8" baking tin and grease it lightly with oil or butter. Then heat ¼ cup of unsalted butter and ½ a cup of brown sugar in a small pot. Pour the mixture into the cake tin and place the mango slices on top of the butter and sugar mixture in a nice pattern.
- Preheat the oven to 170C/340F. Next, beat unsalted butter and granulated sugar in a medium-sized bowl for 5 minutes.
- Then add one egg and whisk until the egg is well incorporated. Repeat this step for the remaining eggs and add the vanilla essence.
- Next, pour mango pulp into the egg and butter mixture. Mix well.
- Then add the dry ingredients and mix well. Do not over mix the batter, there should still be some lumps in it.
- Bake mango upside-down cake for 35-40 minutes or until done. You can check if the cake is done by sticking a wooden skewer into it. Once it comes out clean, the cake is ready. Leave the cake to sit for at least 5 minutes before removing it from the tin.
Whipped Coconut Cream
- Open the can of refrigerated coconut milk. Remove the hardened cream and add it to a bowl. Set any remaining liquid to the side as you won't need it for this recipe.
- Add sugar or honey to the bowl and whisk until it thickens and becomes creamy.
- Serve each slice of mango cake with coconut cream.
Notes
- Alternatives: If you are not a fan of caramelized fruit then you can make a plain mango sponge cake instead. Skip the base, make the mango cake batter and bake for the same amount of time.
- Mango pulp or puree: You can make mango puree or pulp from scratch however if the mangoes are not ripe enough you may not get a concentrated mango flavor or the bright yellow color. My go-to mango pulp of choice is Kesar Mango pulp.
Nutrition
Serving: 385g | Calories: 890kcal | Carbohydrates: 99.55g | Protein: 14.23g | Fat: 50.83g | Saturated Fat: 33.072g | Polyunsaturated Fat: 2.062g | Monounsaturated Fat: 11.86g | Trans Fat: 0.31g | Cholesterol: 472mg | Sodium: 266mg | Potassium: 776mg | Fiber: 4.8g | Sugar: 62.98g | Vitamin A: 2694IU | Vitamin C: 52.6mg | Calcium: 170mg | Iron: 1.64mg