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Mango Upside-Down Cake

Mango Upside-Down CakeAn excellent alternative to the usual pineapple upside-down cake. Sweet and succulent mango slices makes this a great tropical dessert. Here's an easy dessert recipe for Mango Upside-Down Cake.

1 ripe large mango, peeled and cut into 1/4-inch slices
1 1/3 cups all-purpose flour
2 tablespoons lemon juice
2 tablespoons butter or margarine
1/3 cup packed brown sugar
1 tablespoon water
1 1/3 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
2/3 cup (5 ounce can) evaporated milk
1/4 cup vegetable shortening, cut into small pieces
1 large egg
1 teaspoon vanilla extract

Preheat oven to 350ºF (175ºC). Pour lemon juice over mango slices and toss lightly. Let stand for 15 minutes. This will prevent the mango from turning brown.

Melt butter in 9-inch-round baking pan in oven; remove from oven. Stir in brown sugar and water. Arrange mango slices in circular pattern at the bottom of the pan.

Combine flour, granulated sugar and baking powder in medium mixer bowl. Add evaporated milk, vegetable shortening, egg and vanilla extract. Beat on low speed until combined. Beat on medium speed for 1 minute. Carefully pour or spoon batter over mango slices; spread evenly.

Bake for 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool on wire rack for 5 minutes.

To unmold, run a small knife around top of cake to loosen. Place serving platter over pan; invert. Serve Mango Upside-Down Cake warm or at room temperature.

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