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Mango Upside Down Cake
THE VERSITILE UPSIDE DOWN CAKE, GETS A TROPICAL TWIST
Makes about 6-8 servings
Ingredients
2 semi ripe or ripe mangoes
½ cup butter, softened, plus 1 tablespoon for greasing pan
½ cup sugar, raw sugar or coconut sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon lime zest
2 teaspoons lime juice
¼ cup whole milk
¼ cup coconut milk
1 ¾ cups flour
1 ½ teaspoons salt
Coconut Lime Crème Fresh
Makes about 1 cup
¾ cup crème fresh
1 teaspoon fresh lime zest
1 teaspoon lime juice
3 tablespoons coconut milk
½ teaspoon vanilla extract
¼ cup toasted coconut
Method
Pre heat the oven to 350° and make sure the oven rack is positioned in the middle of the oven.
With the tablespoon of butter, generously grease a 9 inch round glass baking dish. Cut the cheeks off the mango and using one of Crespos #ChooseYourCut techniques, slice the mango cheeks into long wedged segments or fingers. Arrange the mango slices starting from the center of the baking dish in a spiral or rose configuration. Making sure the mango segments are laying flat and fairly close together. Set aside the baking pan with mangoes and prepare the cake batter. Cream together butter, sugar, eggs, vanilla, lime zest, juice and milks using a whisk or an electric mixer, until a smooth and fluffy consistency is formed. In a separate bowl mix together the flour baking powder and salt. Add the flour mixture to the creamed mixture about ¼ cup at a time, stirring gently with a wooden spoon or electric mixer on slow. Once all the flour is incorporated, gently turn up the speed on either your arm or your mixer for a few short spurts, allowing the batter to become smooth but being careful not to over mix it. Gently pour the batter over the mango slices arranged in the baking dish, laying it out evenly but not disturbing the mangoes. The batter will settle as it cooks so don’t spread it tightly to the ends of the baking dish. Bake for about 30 minutes or until an inserted wooden stick or knife tip comes out smooth. Allow the cake to cool for about 5-10 minutes. Take a sharp thin knife and cut along the edge of the cake pan making sure none of the batter is stuck to the sides. Invert the cake onto a flat plate of small cutting board and gently tap on the bottom of the pan to release the cake. Serve with coconut- lime crème fresh for optimal pleasure!
Method for Coconut Lime Crème Fresh
In a small bowl gently whisk together the crème fresh, lime juice and zest, coconut milk and vanilla into a velvety cream. Fold in the toasted coconut and serve atop the mango upside down cake. A little lime zest a top ads a pop of color!
