Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, mango upside-down cake. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Mango Upside-Down Cake Mangoes give a new take on the traditional pineapple upside-down cake. If desired, you can omit the coconut from the cake. Gently spoon the batter into the pan over the coconut and mango and spread evenly. Let the cake cool in the.
Mango Upside-Down Cake is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Mango Upside-Down Cake is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook mango upside-down cake using 10 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Mango Upside-Down Cake:
- Take 2 mangoes Ripe (I used Alphonso- hapoos)
- Get 2 tbsps Unsalted Butter
- Take 1/4 cup Brown Sugar sugar th or regular granulated
- Make ready 1 1/2 cups All purpose flour (maida)
- Get 3/4 cup sugar Granulated
- Make ready 1/2 cup Unsalted butter
- Make ready 1 tsp Baking Powder
- Get 1/4 tsp Salt
- Make ready 2 1 eggs yolk whole +
- Get 1 tsp Vanilla Essence
Unmold onto a serving dish with a lip (to contain the juices). Standing each mango upright, remove flesh from pit by cutting a thick lengthwise slice from each broad side. (Be careful: Peeled mango is slippery.) Put slices on a work surface and cut lengthwise. Arrange mango slices around the edges of the prepared tin, overlapping slightly. Carefully cover with the cake mixture.
Steps to make Mango Upside-Down Cake:
- Wash and dry the mangoes, remove the skin and slice mangoes lengthwise, cut into half-inch slices.
- Melt butter over med-low heat in a small pan, once melted, stir in the brown sugar /regular sugar stirring occasionally for about 2-3 minutes, until the sugar is incorporated and you’re left with caramel like thick paste.
- Butter the bottom and sides of a 8-inch cake pan and spread the butter/sugar mixture.(I had just bought a flower shaped pan, wanted to use it) spread the mixture across the cake pan as best you can.
- Arrange the mango slices on top in whatever pattern you think is prettiest. Set aside.
- Preheat the oven to 350 degrees fahrenheit or 180 degree celsius
- In a medium bowl sieve together the flour, baking powder and salt. Set aside.
- In the bowl, beat the sugar and softened butter until light and fluffy, about 5 minutes. Add the 2 whole eggs and one egg yolk one at a time, beating after each addition. Add vanilla essence.
- Add the flour baking powder and salt sieved mixture and fold in until just combined, don’t over mix.
- Spoon the batter over the arranged mango slices in the cake pan – being careful not to disturb your lovely arrangement – and spread the batter evenly.
- Bake for 45-50 minutes or until golden brown and a cake tester comes out clean.
- Cool on a wire rack for 10 minutes, then run a thin knife along the edges of the pan, invert onto a plate.
- Serve at room temperature with ice cream or whipped cream.. yum!
Arrange mango slices around the edges of the prepared tin, overlapping slightly. Carefully cover with the cake mixture. Transfer the chopped pineapple-mango mixture to cake pan; discard juice. Using a small offset spatula, carefully spread fruit in an even layer on top of cut-out fruit, making sure to fill all the empty spaces, including any gaps in the corners. But did you know this vintage treat actually originated in the Middle Ages?
So that is going to wrap it up with this exceptional food mango upside-down cake recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
