Mango Upside Down Cake

Name: Mango Upside Down Cake
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons sugar; 14 ounces mango slices, drained and juice reserved; 8 ounces pound cake mix; 1 medium egg; 1/2 lime; 2 tablespoons sugar; 1 tablespoon pistachios chopped, to garnish; creme fraiche or custard to serve, optional

9 ingredients

3 steps

Ingredients

2 tablespoons unsalted butter
2 tablespoons sugar
14 ounces mango slices, drained and juice reserved
8 ounces pound cake mix
1 medium egg
1/2 lime
2 tablespoons sugar
1 tablespoon pistachios chopped, to garnish
creme fraiche or custard to serve, optional

Directions

1

Heat butter in large skillet; add sugar. Heat gently, stirring until dissolved. Add mango slices; cook for 2 mins, tossing, until softened. Grease and line an 8-inch cake pan with parchment. Preheat oven to 350°F. Arrange mango slices on the bottom of the prepared pan; set aside.
2

Make pound cake according to package directions, using the egg. Spoon over mangoes; spread evenly using the back of a spoon. Bake for 20-25 mins until cake is golden and cooked through on the top. Loosen edges with knife; carefully turn cake onto a serving plate. Remove parchment.
3

For the sauce: Heat mango and lime juices, sugar and 2 tbsp water in pan until sugar dissolves. Pour over cake; sprinkle with pistachios. Cut into wedges; transfer to plates. Serve with creme fraiche or warm custard, if desired.