This weekend Poor Girl Kimberly and I were hanging out when we came upon a man selling mangoes. It was only $6 for a box of nine large mangoes. Now I'm not a big mango fan, so I gave Kimberly six and just took three. I know we'll read some great mango recipe on her Poor Girl site soon.
It took me a while to figure out what to do with mine. I pretty much only like mangoes as an accompaniment to a dish and I don't eat them just by themselves. Now I had three large guys ripe and ready to go. I finally decided to make a mango upside down cake.
Prepping two of the mangoes reminded me of one reason I'm not into mangoes - they are a pain, slippery mess to cut and use. The last mango I will either use for some sticky black rice or prep it and freeze it for a mango sorbet later.
I like to bake my upside down cakes in my cookware skillet. Some cookware is oven safe up to a certain degree mark. Check yours or transfer the fruit mixture to a cake pan. My cookware is certified to 350 degrees.
Mango Upside Down Cake
1 stick of butter
1/2 c brown sugar
1/4 c shredded coconut
2 fresh mangoes, cubed or sliced
Melt the butter in a 10-12 inch skillet and add brown sugar. Stir until they are melted together. Remove from heat. Arrange mango pieces into the sugar mixture. Sprinkle everything with the coconut. Set aside.
2/3 cup granulated sugar
1 cup sifted cake flour
1/3 teaspoon baking powder
1/4 teaspoon salt
Beat eggs until thick and lemon yellow in color. Gradually beat in sugar. Add vanilla extract.
Sift together dry ingredients and beat into egg mixture all at once. Pour batter over fruit mixture. Bake at 350 degrees for 45 minutes or until wooden pick thrust into center of cake comes out clean. Immediately turn upside-down on serving plate. Serve with whipped or ice cream.