Print: Mango Upside-Down Cake

This mango upside-down cake recipe 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.

Prep

15 min

Cook

29 min

Servings

Difficulty

Medium

Ingredients

2 ripes mangoes , peeled and thinly sliced
0.67 cups white sugar
2 large eggs , lightly beaten
0.5 cups plain Greek yogurt
0.5 cups sunflower seed oil
1.33 cups all-purpose flour
0.33 cups unsweetened shredded coconut
1.5 teaspoons baking powder

Instructions

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

Nutrition per serving

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