Upside Down Mango Cake Food

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MANGO UPSIDE-DOWN CAKE



Mango Upside-Down Cake image

Dancing with the flavors of the tropics is simple when mangoes are on hand. This upside-down cake offers a dazzling showcase -- the ripe fruit nestles in a simple caramel, its golden hues and honeyed taste deepening as it bakes. Banana and rum add more tropical notes and help keep the cake moist, from first bite to last crumb. Martha made this recipe on episode 509 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Number Of Ingredients 11

1 1/2 cups sugar
1 cup unbleached all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/3 cup buttermilk
1/2 cup safflower oil
2 tablespoons golden rum, such as Bacardi Gold
1 large egg plus 1 large yolk
1 teaspoon pure vanilla extract
1 ripe banana, mashed until smooth (1/3 cup)
2 large or 3 small ripe mangoes (2 pounds, 6 ounces total), peeled, 2 sides cut off each, and each side sliced into 5 pieces

Steps:

  • Preheat oven to 350 degrees. Heat 1/2 cup sugar and 2 tablespoons water in a small saucepan over high, stirring, until sugar is dissolved, about 3 minutes. Let boil, without stirring, until dark amber, swirling pan to color evenly and washing down sides with a wet pastry brush to prevent crystals from forming. Immediately pour into a 9-inch round cake pan; swirl to evenly coat bottom of pan.
  • Whisk together flour, baking soda, salt, and remaining 1 cup sugar in a medium bowl. In another bowl, whisk together buttermilk, oil, rum, egg and yolk, vanilla, and banana. Whisk buttermilk mixture into flour mixture until smooth and combined.
  • Arrange mangoes in pan on top of caramel, in a tightly packed single layer. Pour batter into pan.
  • Bake until a tester inserted in center of cake comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a knife around edge of pan, invert cake onto a plate, and let cool completely before serving.

MANGO GINGER UPSIDE-DOWN CAKE



Mango Ginger Upside-Down Cake image

Make and share this Mango Ginger Upside-Down Cake recipe from Food.com.

Provided by KelBel

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon butter, melted
1/4 cup dark brown sugar
2 tablespoons crystallized ginger, chopped
1 mango, peeled and sliced
2/3 cup granulated sugar
5 tablespoons butter, softened
1/2 cup egg substitute or 3 large egg whites
1 1/2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup nonfat milk

Steps:

  • Preheat oven to 350°.
  • Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter. Sprinkle with brown sugar and ginger. Arrange mango slices spokelike over the brown sugar mixture; set aside.
  • Beat granulated sugar and 5 tablespoons butter at medium speed of a mixer until well-blended. Add egg substitute and vanilla, beating until well-blended.
  • Lightly spoon flour into measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan.
  • Bake at 350° for 40 minutes. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan. Place a plate upside down on top of cake. Invert onto plate. Garnish with whipped topping, if desired.

Nutrition Facts : Calories 286.3, Fat 9, SaturatedFat 5.5, Cholesterol 23.4, Sodium 282, Carbohydrate 47.5, Fiber 1.3, Sugar 30.7, Protein 4.9

UPSIDE DOWN MANGO CAKE



Upside Down Mango Cake image

A tropical twist on the old-fashioned pineapple-upside down cake. This is always an impressive dessert...and succulent mango makes this one irresistible. The topping is a yummy combination of mango, brown sugar and butter. The cake itself is lightly spiced with ginger and vanilla. Drizzle warm mango sauce over top and enjoy every bite!! Be sure to place pan on baking sheet in case some butter or juices seep from pan -

Provided by Chef mariajane

Categories     Dessert

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 15

1/4 cup butter
3/4 cup brown sugar
0.5 (300 g) bag europe's beat sunburst mangoes, partially defrosted
1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup plain yogurt or 1 cup buttermilk
0.5 (300 g) bag Europe's Best Sunburst Mangoes, defrosted
3/4 cup mango juice (tropical) or 3/4 cup fruit juice, mix (tropical)

Steps:

  • In a well buttered 9-inch springform pan, pour in butter and sprinkle over sugar. Cut Europe's Best Sunburst Mangoes into smaller pieces and place over sugar. Let stand while preparing cake.
  • For the cake, in a large bowl, cream butter and sugar together until light. Beat in eggs, one at a time, Beat in vanilla. In a separate bowl, combine flour, baking powder, baking soda ginger and salt. Add flour mixture and yogurt alternately, beating lightly after each addition, making three dry and two liquid additions. Spoon batter gently over mangoes.
  • Place pan on baking sheet and bake in a preheated 350F oven for 55-60 minutes or until a cake tester comes out clean. Let cool in pan on rack for 10 minutes. Run a knife around side of pan, invert onto a serving plate.
  • For the sauce, in a blender or food processor, purée mango and juice until smooth. Serve with cake.

Nutrition Facts : Calories 356.8, Fat 15.8, SaturatedFat 9.6, Cholesterol 77, Sodium 390.9, Carbohydrate 50.6, Fiber 0.9, Sugar 35.6, Protein 4.4

MANGO-GINGER UPSIDE-DOWN CAKE



Mango-Ginger Upside-Down Cake image

We're huge fans of upside-down cake, but this one, made with sweet mango and ground ginger, is one of our all-time faves.

Provided by My Food and Family

Categories     Dairy

Time 45m

Yield 8 servings

Number Of Ingredients 9

1/2 cup butter, softened, divided
1 cup packed brown sugar, divided
1 mango, peeled, sliced
1 egg
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup flour
2 tsp. ground ginger
1/2 tsp. baking soda
1/2 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 400ºF.
  • Cover bottom of 9-inch round pan with parchment; spray with cooking spray. Mix 1/4 cup butter and 1/2 cup sugar with mixer until blended; spread onto bottom of prepared pan. Arrange mangos in circular pattern over butter mixture in pan.
  • Beat remaining butter and sugar in large bowl with mixer until light and fluffy. Blend in egg and sour cream. Add combined flour, ginger and baking soda; beat on low speed just until blended. Carefully spread over mangos.
  • Bake 30 min. or until toothpick inserted in center comes out clean. Cool cake in pan 5 min. Run knife around edge of pan to loosen cake; invert onto plate. Remove pan and parchment. Serve cake warm topped with COOL WHIP.

Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 65 mg, Sodium 200 mg, Carbohydrate 44 g, Fiber 1 g, Sugar 30 g, Protein 3 g

MANGO UPSIDE-DOWN CAKE



Mango Upside-Down Cake image

This mango cake is stunningly simple to make and perfect for when mangoes are in season. It's also relatively healthy as far as cakes go and not overly sweet. The cake is dense and perfect with tea or coffee. I use Alfonso mangoes, but any variety will do.

Provided by Diana Moutsopoulos

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

2 ripe mangoes, peeled and thinly sliced
⅔ cup white sugar
2 eggs, lightly beaten
½ cup plain Greek yogurt
½ cup sunflower seed oil
1 ⅓ cups all-purpose flour
⅓ cup unsweetened shredded coconut
1 ½ teaspoons baking powder

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Line an 8-inch square baking dish with parchment paper, leaving some overhanging on all sides.
  • Arrange mango slices in an overlapping pattern over the bottom of the prepared dish.
  • Combine sugar, eggs, yogurt, and oil in a large bowl and stir until smooth. Fold in flour, coconut, and baking powder until just combined. Spoon batter over the sliced mango, and spread evenly to the edges.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let the cake cool in the dish for 15 minutes before inverting onto a serving plate and carefully peeling off the parchment paper. Allow to cool completely before slicing.

Nutrition Facts : Calories 345.3 calories, Carbohydrate 40.7 g, Cholesterol 49.3 mg, Fat 18.9 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 4.6 g, Sodium 119.7 mg, Sugar 23.1 g

MANGO-PINEAPPLE UPSIDE-DOWN CAKE



Mango-Pineapple Upside-Down Cake image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

1 1/2 sticks (3/4 cup) unsalted butter, room temperature plus more for baking dish
1/2 cup plus 1 tablespoon superfine sugar plus more for dusting baking pan
3 tablespoons red wine vinegar
1/2 cup packed light or dark brown sugar (see Chef's Note)
6 fresh pineapple rings, peeled, cored, and cut 1/2-inch thick
1 cup diced mango
1/4 cup toasted, roughly chopped macadamia nuts
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
2 large eggs, separated
1 cup milk

Steps:

  • Preheat oven to 350 degrees F. Butter and sugar a 9 by 2-inch round baking pan or 6 ramekins (4-inch diameter).
  • Melt 1/2 stick butter in a large saute pan over medium-high heat until hot. Heat until butter begins to turn brown. Remove pan from heat, add vinegar and brown sugar, and mix well. (A sauce whisk is a good tool to use here.) Return to heat to melt sugar, if necessary.
  • Pour a little of the brown sugar sauce in the bottom of the ramekins or baking pan. Cut each pineapple ring into pieces, maintaining the shape of the ring (see Chef's Note). Add 1 pineapple ring to each ramekin or line the bottom of the large pan with pineapple. Add mango around the pineapple.
  • Drizzle pineapple with remaining brown sugar sauce and sprinkle with chopped nuts.
  • Make the batter:
  • In a large bowl, sift together flour, baking powder, and salt. Set aside.
  • Put 1 stick of softened butter in the bowl of an electric mixer. Beat on medium to high speed with the paddle attachment until light and fluffy. Add 1/2 cup superfine sugar and beat very well, until mixture is white and very light and fluffy. Beat in egg yolks, 1 at a time, beating well after each addition.
  • Alternately mix 1/3 cup milk, then 1/3 of flour mixture into butter-egg mixture in 3 portions. Do not overmix.
  • In another bowl, beat egg whites with clean beaters or a balloon whisk. When whites begin to foam, add remaining 1 tablespoon sugar and beat until they hold soft peaks. Scrape 1/2 the whites into batter and mix gently until blended. Fold in remaining whites carefully, until just blended.
  • Divide batter among ramekins or pour into baking pan. (If using ramekins, place them on a baking sheet.) Place cake in preheated oven. Bake until a tester inserted into the middle comes out clean, about 20 to 30 minutes for individual cakes or about 50 minutes for the large cake. Remove from oven and let cool about 10 minutes in the pan. Run a knife around the edges to loosen the cake(s) and invert onto deep dessert plates or a deep platter (otherwise, the sweet syrup may overflow the plate!).

UPSIDE-DOWN MANGO CAKE



Upside-Down Mango Cake image

Provided by Marcela Valladolid

Categories     dessert

Time 2h5m

Yield 10 to 12 servings

Number Of Ingredients 11

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan
1/2 cup packed brown sugar
2 large mangoes, sliced into 1/2-inch slices (approximately 2 cups)
1/2 cup sweetened shredded coconut
2 1/4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla
1 1/4 cups whole milk

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and set aside.
  • Combine the brown sugar and 4 tablespoons of the butter in a small saucepan over medium heat and cook, stirring constantly, until the sugar dissolves and the syrup is bubbling. Bring the mixture to a boil and cook until it turns light amber, about 10 minutes. Carefully pour the butter mixture into the prepared pan and arrange the mango on top, overlapping the slices. Sprinkle the shredded coconut on top and set aside.
  • Whisk together the flour, baking powder and salt in a medium bowl and reserve. Beat together the granulated sugar and remaining 8 tablespoons butter in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Add half of the flour mixture and mix at low speed until just combined. Mix in the milk, then add the remaining flour and mix until just combined.
  • Gently spoon the batter into the pan over the coconut and mango and spread evenly. Bake on the middle rack until golden brown and a tester comes out clean, about 1 hour. Let the cake cool in the pan on a rack for 10 minutes.
  • Run a thin knife around the inside edge of the pan, then invert a plate over the pan and invert the cake onto the plate. Let the cake cool completely on the plate, at least 20 minutes, then serve at room temperature.

MANGO UPSIDE-DOWN CAKE



Mango Upside-Down Cake image

Categories     Cake     Mixer     Fruit     Dessert     Bake     Fourth of July     Backyard BBQ     Mango     Winter     Party     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 13

For topping
2 (1-lb) firm-ripe mangoes, peeled
1/2 stick (1/4 cup) unsalted butter
1/2 cup packed light brown sugar
For cake batter
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
3 large eggs, 2 of them separated
1 teaspoon vanilla
1/2 cup mango nectar

Steps:

  • Make topping:
  • 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 into 3/8-inch-thick slices.
  • Melt butter in a small heavy saucepan over moderate heat, then stir in brown sugar. Simmer, stirring, until butter is incorporated, 1 to 2 minutes. Spread mixture in bottom of a buttered 9- by 2-inch round baking pan and arrange mango on top, overlapping slices.
  • Make batter:
  • Preheat oven to 350°F.
  • Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add whole egg and yolks 1 at a time, beating well after each addition. Beat in vanilla. Add half of flour mixture and mix at low speed until just combined. Mix in mango nectar, then add remaining flour mixture, mixing until just combined.
  • Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold into batter gently but thoroughly.
  • Gently spoon batter over mango topping and spread evenly. Bake in middle of oven until golden brown and a tester comes out clean, 55 to 60 minutes. Cool cake in pan on a rack 10 minutes. Run a thin knife around inside edge of pan, then invert a plate over pan and invert cake onto plate. Cool completely on plate on rack.
  • Serve cake at room temperature.

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UPSIDE-DOWN MANGO CAKE - BETTER HOMES & GARDENS
upside-down-mango-cake-better-homes-gardens image
In a medium bowl whisk together flour, baking powder, and salt; reserve. In a large mixing bowl beat remaining 8 Tbsp. butter and granulated …
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  • Place rack in middle of oven; preheat to 350°F. Butter a 9-inch springform pan; set aside. In a small saucepan combine brown sugar and 4 Tbsp. butter over medium heat. Stir constantly until sugar dissolves and syrup bubbles; boil until it turns light amber. Immediately remove from heat; carefully pour into prepared springform pan. Arrange mango slices on top, see below. Sprinkle with shredded coconut; set aside.
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  • Cool the cake on a wire rack 10 minutes. Run a knife around inside edges of pan. Set a plate over cake; invert cake onto plate. Cool completely on plate; serve at room temperature.


MANGO UPSIDE DOWN CAKE - MANGO.ORG
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Total Time 1 hr 15 mins
Category Dessert
Calories 355 per serving
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MANGO UPSIDE DOWN CAKE WITH CAJETA-RUM GLAZE - FRESH FOOD ...
Mango Upside Down Cake. Caramelized Layer 3 Tablespoons butter 3/4 cup brown sugar firmly packed 2 firm ripe mangoes, sliced, peel and pit removed 1-10 maraschino …
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Mix in mango nectar and milk and then remaining flour mixture. 5 In another bowl, beat egg whites until soft peaks form then fold into batter. 6 Carefully pour cake batter over mangos, spreading evenly. Bake for about an hour, or until toothpick inserted into center of cake comes out clean. Cool in pan for 15 minutes then invert cake onto plate ...
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Estimated Reading Time 50 secs


UPSIDE-DOWN MANGO CAKE RECIPE - FOOD NEWS
Pour the butter into the bottom of the prepared pan and sprinkle evenly with the sugar. Spread the mangoes evenly over the sugar, then pour the batter over the mangoes. Place in oven and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let cool 15 minutes. […]
From foodnewsnews.com


MANGOGINGERUPSIDEDOWNCAKE RECIPES
To make the mango upside down cake batter: Preheat the oven to 350 degrees F (177 degrees C). Whisk together the flour, baking powder and salt in a medium bowl and set aside. In the bowl of an electric mixer with a paddle attachment, beat the softened butter and sugar together at medium speed until light and fluffy (about 5 minutes).
From tfrecipes.com


UPSIDE DOWN MANGO CAKE - EUROPE'S BEST
Upside Down Mango Cake. Total Time: 80 mins. Prep Time: 25 mins. Cook Time: 55 mins. Serves: 10 to 12 servings Ingredients. Base: 50 mL (1/4 cup) butter, melted 175 mL (3/4 cup) brown sugar 300 g (1/2 bag) Europe's Best® Sunburst Mangoes, partially defrosted Cake: 125 mL (1/2 cup) butter, softened 175 mL (3/4 cup) granulated sugar 2 eggs 5 mL (1 tsp) vanilla …
From europesbest.ca


MANGO UPSIDE DOWN CAKE | FOOD, UNMASKED
Food, Unmasked. Tag Archives: mango upside down cake. September 14, 2013 by foodunmasked. Mango and Ginger Upside Down Cake. I know it has been forever. I know. I am so sorry! Apparently getting back into the working school year has kept me busier than I intended. But! Here is a post for all of you. And I have two more that are on the way. Promise! Earlier …
From foodunmasked.wordpress.com


MANGO UPSIDE DOWN CAKE RECIPE BY FOOD FUSION - YOUTUBE
We never miss any opportunity to try something new with mangoes. This Mango Upside down cake is a perfect tea time partner and tastes amazing with the carame...
From youtube.com


UPSIDE-DOWN MANGO CAKE
Upside-Down Mango Cake recipe from Marcela Valladolid via Food Network. Upside-Down Mango Cake recipe from Marcela Valladolid via Food Network. Upside-Down Mango Cake recipe from Marcela Valladolid via Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.ca


MANGO UPSIDE DOWN CAKE - NOFRILLSRECIPES.COM
Toss in the mango bits and mix well. Carefully spoon the cake mixture over the mango slices and level. Bake in a preheated oven @ 180 deg.C for 45 to 50 mins. or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the tin for 5 mins. before turning out into a serving plate.
From nofrillsrecipes.com


SUNDAY SPOIL: UPSIDE DOWN CARAMELISED MANGO CAKE ...
Sift the flour and baking powder and place them in a food processor. Add the butter, sugar, almonds, eggs and vanilla. Process briefly until smooth and evenly blended, 1-2 minutes. Spread the cake mixture over the fruit. Bake at 160ºC until the top is golden and the sides of the cake have pulled away from the tin, about 1 hour and 10 minutes. Transfer to a cooling rack …
From boksburgadvertiser.co.za


UPSIDE-DOWN MANGO CAKE
For a tropical twist on pineapple upside-down cake try sliced mango. For a tropical twist on pineapple upside-down cake try sliced mango. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore • Food And Drink • Dessert • …
From pinterest.ca


VEGAN & GLUTEN FREE UPSIDE DOWN MANGO CAKE - NATHALIE SADER
cake; Food for the soul ; refined sugar free; pasta; Search. Nathalie Sader. Jul 9, 2017; 3 min read; Vegan & gluten free upside down mango cake. I had tons of mangoes in the fridge and my in-laws were coming to visit from Lebanon the next day. I wanted to make dinner, you know the whole Lebanese mezze, but my husband had other plans, he did a reservation …
From nathaliesader.com


MANGO UPSIDE DOWN CAKE - ALL INFORMATION ABOUT HEALTHY ...
Sunshiny Mango Upside Down Cake - Easy and Delish new www.easyanddelish.com. To make the mango upside down cake batter: Preheat the oven to 350 degrees F (177 degrees C).Whisk together the flour, baking powder and salt in a medium bowl and set aside. In the bowl of an electric mixer with a paddle attachment, beat the softened butter and sugar together at …
From therecipes.info


MANGO UPSIDE DOWN CAKE - INDIAN FOOD RECIPES
Indian Food Recipes. Huge collection of Authentic Indian Recipes from Every Part of India. Mango Upside Down Cake. July 9, 2011. Ingredients: 1/3 cup brown sugar 2 tsp baking powder 1/4 cup shortening 1 egg 1/2 cup milk 1 tblsp butter 1/4 tsp salt 2 tblsp lemon juice 1-1/4 cup flour 3/4 cup sugar 2 cup remove mangoes, sliced 1/2 cup milk. How to make mango upside down …
From indianthali.com


MANGO UPSIDE DOWN CAKE – OUNJE ALADUN
The steps for making this mango upside-down cake are pretty easy to follow. Prep time to cook time is about 1hr 45 mins . Here is how to make Mango Upside-down cake. Recipe Ingredients . 200 grams butter (grease pan with some) 4 to 5 regular mangoes, (peel and slice) 2¼ cups all-purpose flour ; 2 tsp baking powder ; 1 tsp baking soda; 1½ cups granulated sugar …
From ounjealadun.com


THAI FOOD FOR YOU: PINEAPPLE-MANGO UPSIDE DOWN CAKE
This moist Pineapple-Mango Upside Down Cake is picture perfect and delicious with a caramel topping (plus optional caramel side sauce). It is made Thai-style with coconut milk and fresh mango for the ultimate summer cake. You'll want to serve it next time you're entertaining - makes a sweet ending to a summer cookout, picnic, or party. Also a great way to …
From thaifd4u.blogspot.com


NEW RECIPE: SUNDAY SPOIL: UPSIDE DOWN CARAMELISED MANGO CAKE
Arrange the diced mango over the caramel. The fruit must almost cover the base of the tin. Sift the flour and baking powder and place them in a food processor. Add the butter, sugar, almonds, eggs and vanilla. Process briefly until smooth and evenly blended, 1-2 minutes. Spread the cake mixture over the fruit.
From cakebaking.net


MANGO UPSIDE DOWN CAKE RECIPE - FOODREFERENCE.COM
MANGO UPSIDE DOWN CAKE. Serves: 6 1 tablespoon Florida butter 2 tablespoons brown sugar 1 large Florida mango 1/4 cup Florida butter 1/2 cup Florida sugar 1 large Florida egg 1 cup flour, sifted 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup vanilla non-fat yogurt 1 teaspoon Florida lime zest
From foodreference.com


9 UPSIDE-DOWN CAKES TO MAKE TODAY - RED TRICYCLE
Orange Mango Upside-Down Cake If your kids have never tried mango give them a taste of this sweet fruit with an orange mango upside-down cake. The food blog, Feast on the Cheap has the scoop on a great recipe that will turn your kids on to a new fruit and won’t break the bank. Click here for the recipe.
From tinybeans.com


MANGO UPSIDE DOWN CAKE WITH COCONUT CREAM - SIMS HOME …
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 …
From simshomekitchen.com


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