DistributorsDesserts · CRESPO KITCHEN
Spiced mango upside-down cake
A gently spiced cake turned out to reveal a caramelized mango topping.
8 servingsFresh mango
© 2026 National Mango BoardIngredients
- ¾ cup unsalted butter, softened and divided
- 1 large mango, peeled and sliced ¼ inch thick
- ½ cup light brown sugar
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon cinnamon
- 1 cup granulated sugar
- ½ teaspoon orange zest
- 3 eggs, separated
- 1 teaspoon vanilla extract
- ⅓ cup mango nectar
- ⅓ cup milk
- Whipped cream and candied orange peel, optional
Method
- Heat the oven to 350°F and butter a 9-inch round pan. Melt ¼ cup butter with the brown sugar and simmer gently for 2 minutes.
- Spread the caramel across the pan and arrange the mango slices in a fan pattern.
- Whisk together flour, baking powder, salt, cloves and cinnamon. Separately beat the remaining ½ cup butter with granulated sugar and zest for about 5 minutes.
- Beat in the yolks individually, then the vanilla. On low speed add half the dry mixture, followed by nectar and milk, then the remaining dry mixture.
- Whip the whites to soft peaks and fold them into the batter. Spread gently over the mango.
- Bake for about 1 hour, until a tester comes out clean. Rest in the pan 15 minutes, invert and cool completely. Add the optional garnishes if desired.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board