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1. Heat the oven to 180C/fan 160C/gas 4. Butter a solid-based 22cm round cake tin.
2. Put the caster sugar and 2 tbsp water in a small saucepan over a low heat to allow the sugar to dissolve. Bring to the boil and continue to cook without stirring until the sugar has turned a deep caramel colour. Add 40g butter and swirl the pan to incorporate evenly. Pour immediately into the cake tin, covering the base with an even layer of caramel. Leave to cool.
3. Peel the mangoes, cut off the cheeks and slice into wedges. Slice the rest of the mango flesh and arrange all the mango over the hard caramel in the cake tin.
4. Cream the softened butter and the caster sugar until pale and fluffy. Gradually add the beaten eggs, mixing well between each addition. Sieve the flour, baking powder and a pinch of salt together and fold into the cake mixture using a large metal spoon. Add the milk and mix until smooth.
5. Carefully spoon the cake mixture over the mango slices and level. Bake for about 45-50 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the tin for 5 minutes before turning out onto a serving dish.

540 kcalories, protein 6.7g, carbohydrate 74.4g, fat 25.8 g, saturated fat 15.1g, fibre 3.8g, salt 0.48 g

Latest comments and suggestions

• wenche

  03 November 2007

  wenche commented on this recipe

  According to the ingredients 400 g of unsalted butter was needed, and a further 175 g of unsalted butter, softened. In the discreption of how to make the cake, under no 2, was to use 40 g, and under no. 4 use the softened butter (the 175g). when do I use the rest of the 400 g? I would appreciate a reply soon as I am due to make this cake next week Wen Lattere

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• ktamai

  01 January 2008

  ktamai commented on this recipe

  I just wanted to respond to wenche's comment above. I'm sure the 400 g of butter is just a typo and should read 40 g of butter as stated in the instructions.

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• sophia

  12 January 2008

  sophia rated and commented on this recipe

  

  Great cake for special occasion.used 40g butter and it was fine. definatly would make it again

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• Lynda

  08 March 2008

  Lynda rated and commented on this recipe

  

  Yummy!

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• Sallyc

  19 March 2008

  Sallyc commented on this recipe

  Really tasty cake and looked quite professional! I would slice the mango quite finely and dont put the slices right on the edges of the cake as they fall off!

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• sally

  20 March 2008

  sally rated and commented on this recipe

  

  This is ok, but by the time it was cooked I felt that I may just as well have used golden syrup instead of bothering to make the caramel as you could hardly tell the difference in flavour, no different really to pineapple upside down cake I used to make at school!

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• Billi

  17 July 2008

  Billi commented on this recipe

  Could this cake be made using tinned mango slices in the same way tinned pineapple is used for pineapple upside-down cake? It would be easier using store cupboard ingredients if your lazy like me :)

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Ingredients

• 40g unsalted butter plus extra for the tin
• 100g caster sugar
• 4 Alphonso mangoes , or 2 large mangoes
• 175g unsalted butter , softened
• 175g caster sugar
• 3 eggs , beaten
• 225g plain flour
• 2 tsp baking powder
• 75ml milk , at room temperature

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Difficulty and servings

Serves 8

Preperation and cooking times

Ready in 1hr 20 minutes

Ingredients

• 40g unsalted butter plus extra for the tin
• 100g caster sugar
• 4 Alphonso mangoes , or 2 large mangoes
• 175g unsalted butter , softened
• 175g caster sugar
• 3 eggs , beaten
• 225g plain flour
• 2 tsp baking powder
• 75ml milk , at room temperature

540 kcalories, protein 6.7g, carbohydrate 74.4g, fat 25.8 g, saturated fat 15.1g, fibre 3.8g, salt 0.48 g

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