This fresh mango upside down cake recipe is so easy to make, you don't even need a mixer! It can be made in a deep 9-inch cake pan a 10-inch cast iron skillet. The foolproof method of caramelizing the sugar in the pan as the cake bakes means it flips out perfectly every time!
I'm a simple girl, not much for fancy, double decker cake situations when it comes to dessert recipes. But I do love an upside down cake, so please put mango—my favorite fruit (usually)—on top, and add a little lime and ginger to the batter for ultimate tropical flavor!
This mango version uses the same foolproof method as my plum upside down cake and caramel apple upside down cake. We'll mix softened butter and brown sugar together and spread it on the bottom of the pan, then add the fruit, so it caramelizes as it bakes.
No fussing with making caramel ahead of time and biting your nails worrying that it will harden too soon or stick to the pan when it's time to flip! And don't panic, I'll also show you how to cut a mango so it makes a pretty pattern on top!
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Mango upside down cake ingredients
- Fresh mango: Use whatever type of fresh mango you can find, my favorite variety is the yellow mango, sometimes called honey mango or champagne mango, in season from spring through early summer, but any will do. Do not use frozen mango or mango packed in syrup.
- Lime juice and zest: Mango and lime love each other! The juice will flavor the cake batter, and you know when I'm using the juice I always want to use citrus zest, too! It adds aroma and amplifies the citrusy taste and vibes.
- Melted butter, eggs and plain yogurt: Melted butter makes this batter so much easier! And only 2 eggs, so it's very economical as baking recipes go. The yogurt adds moisture and ensures that the cake has a tender crumb.
- Ground ginger and vanilla: Mango and ginger go hand in hand, we're using ground ginger instead of fresh for punchier flavor. The vanilla smooths out all the edges.
- Flour, sugar, baking powder, baking soda, salt: A standard list of dry ingredients, but note that we are using 2 rising agents to help lift the denser batter created by the yogurt.
- Brown sugar and softened butter: This is the magical upside down cake topping that is spread on the bottom of the pan for foolproof results, no making caramel ahead of time!
*Ingredients with measurements are listed in the recipe card below.
How to make mango upside down cake
Step 1: Combine dry ingredients
Preheat the oven to 350°F. Generously butter the bottom and edges of a 10-inch cast iron skillet or a deep 9-inch cake pan. If using a cake pan, also line the bottom with parchment paper.
In a large mixing bowl, whisk together the flour, ground ginger, salt, baking powder, and baking soda.
Step 2: Combine wet ingredients
Melt the butter in a small sauce pan or in the microwave, be sure it has cooled to room temperature before using.Use a microplane grater to zest the lime, then juice it.
In a separate bowl, add the melted butter, sugar, lime juice, lime zest and vanilla and whisk to combine.
Add the eggs one at a time and whisk until fully incorporated. At this point, the liquid mixture might look a little funny and grainy, but don't worry, it's fine.
Now add the yogurt and stir together with a silicone spatula. Set both bowls aside but do not combine yet.
Debra says: Don't combine wet and dry ingredients yet!
Once the two are combined, those rising agents are going to start bubbling. You need some time here to cut and prep the mango and arrange the slices on the bottom of the pan, so don't finish the cake batter until you are ready to bake!
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Step 3: Make the brown sugar topping
In a small bowl, use a spatula or wooden spoon to combine the softened butter and brown sugar, making sure it's even and there are no streaks. Then spread evenly on the bottom of the pan, an offset spatula can be a handy tool for this task.
Step 4: Cut the mango into slices
A mango has a large, long seed in the center. Use a good chef's knife to cut lengthwise down each side of it to remove the mango flesh.
Use a small paring knife to cut diagonal slices, then run the knife around the edge near the peel. Bend the peel backwards so the slices pop forward, then cut the slices away from the peel.
Step 5: Add mango to the pan for the upside down topping
Arrange the mango slices in a pretty pattern of your choice, getting them as close together as possible.
Step 6: Finish the batter and bake
Add the dry ingredients to the wet in 2 batches, make sure the flour is completely incorporated before adding the second batch. Use a spatula to smooth any lumps.
Pour the cake batter over the mango slices and gently smooth it out to the edges of the pan. Bake for 35-40 minutes until it is deeply golden, the edges are pulling away from the side of the pan, and a toothpick or knife inserted into the center of the cake comes out clean.
Step 7: Rest, flip, cool
As soon as the cake comes out of the oven, run a knife or an offset spatula around the edges, leave it in the pan and transfer to a cooling rack for 10 minutes, no longer.
Use pot holders to hold a large plate on top of the pan and quickly flip it over, allowing the cake to drop onto the plate.
Let the mango upside down cake cool for 30-60 minutes before serving. Top with more lime zest if desired.
Expert tips
- Pan size is important: If using a cast iron skillet, it must be 10 inches. If using a 9-inch cake pan, it must be at least 3 inches deep to keep it from spilling over the sides as it rises in the oven.
- Make sure the butter for the topping is soft, but not melting: The butter should be just soft enough to spread, but not so soft as it's kind of melted on the edges. If it's too melted, you won't get the caramelization of the mangoes on top of the cake.
- Don't let the cake cool in the pan any longer than 10 minutes: We need it to rest in the pan just long enough so that it contracts and it's easy to flip. Any longer and it will keep cooking in the hot pan and get too tough.
- Store properly to prevent turning brown: Unlike some other upside down cakes, mango will start to turn brown if left out in the warm air for too long. Store it in an airtight container and keep in a cool place for up to 2 days, or wrap tightly in plastic and store in the refrigerator.
More mango dessert recipes
Debra's Details: Mango upside down cake is easy, unique, and foolproof!
- Uses fresh mango in a fun way.
- Lime and ginger amp up the tropical flavors.
- Melted butter in the batter means no mixer needed! Just a whisk, some bowls, and a spatula.
- Softened butter and brown sugar on the bottom of the pan = easy caramelization without worry.
- It flips out perfectly every time.
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Recipe
Mango Upside Down Cake with Lime and Ginger
Equipment
- microplane grater (or other citrus zester)
- deep 9-inch cake pan or 10-inch cast iron skillet
Ingredients
Cake Batter
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt or sea salt
- 1 teaspoon ground ginger
- ½ cup melted unsalted butter (1 stick)
- 2 tablespoons lime juice
- zest of one lime
- 2 eggs
- 1 teaspoon vanilla
- ½ cup plain yogurt (regular or Greek)
Mango Upside Down Topping
- 4 tablespoons softened unsalted butter
- ⅓ cup brown sugar (light or dark)
- 2-4 mangoes (depending on size and type)
Instructions
Prep the batter
- Preheat the oven to 350°F. Generously butter the bottom and edges of a 10-inch cast iron skillet or a deep 9-inch cake pan. If using a cake pan, also line the bottom with parchment paper.
- Melt the ½ cup of butter for the batter in the microwave or in a small sauce pan and set aside to cool.
- In a large mixing bowl, whisk together the flour, ground ginger, salt, baking powder, and baking soda.
- Use a microplane grater to zest the lime, then juice it.
- In a separate bowl, add the melted butter, sugar, lime juice, lime zest and vanilla and whisk to combine.
- Add the eggs to the butter mixture one at a time and whisk until fully incorporated. At this point, the liquid mixture might look a little funny and grainy, but don't worry, it's fine.
- Finally, add the yogurt to the wet ingredients and stir together with a silicone spatula. Set both bowls aside but do not combine yet. See note.
Make the caramelized topping and cut mangoes
- In a small bowl, use a spatula or wooden spoon to combine the softened butter and brown sugar, making sure it's even and there are no streaks. Then spread evenly on the bottom of the pan, an offset spatula can be a handy tool for this task.
- Cut lengthwise down each side of the seed in the middle of the mango to remove the flesh. Use a small paring knife to cut diagonal slices, then run the knife around the edge near the peel. Bend the peel backwards so the slices pop forward, then cut the slices away from the peel.
- Arrange the mango slices on top of the brown sugar and butter in the pan in a pretty pattern of your choice, getting them as close together as possible.
Finish the batter and bake
- Add the dry ingredients to the wet in 2 batches, make sure the flour is completely incorporated before adding the second batch. Use a spatula to smooth any lumps.
- Pour the cake batter over the mango slices and gently smooth it out to the edges of the pan. Bake for 35-40 minutes until it is deeply golden, the edges are pulling away from the side of the pan, and a toothpick or knife inserted into the center of the cake comes out clean.
Flip and cool
- As soon as the cake comes out of the oven, run a knife or an offset spatula around the edges—leave it in the pan—and transfer to a cooling rack for 10 minutes, no longer.
- After 10 minutes, use pot holders to hold a large plate on top of the pan and quickly flip it over, allowing the cake to drop onto the plate.
- Let the cake cool for 30-60 minutes before serving. Top with more lime zest if desired.
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll be added to my email list!
Notes
- Wait to combine wet and dry ingredients until after you have arranged the fruit: Once the two are combined, those rising agents are going to start bubbling. You need some time here to cut and prep the mango and arrange the slices on the bottom of the pan, so don't finish the cake batter until you are ready to bake!
- Pan size is important: If using a cast iron skillet, it must be 10 inches. If using a 9-inch cake pan, it must be at least 3 inches deep to keep it from spilling over the sides as it rises in the oven.
- Make sure the butter for the topping is soft, but not melting: The butter should be just soft enough to spread, but not so soft as it's kind of melted on the edges. If it's too melted, you won't get the caramelization of the mangoes on top of the cake.
- Don't let the baked cake cool in the pan any longer than 10 minutes: We need it to rest in the pan just long enough so that it contracts and it's easy to flip. Any longer and it will keep cooking in the hot pan and get too tough.
- Store properly to prevent turning brown: Unlike some other upside down cakes, mango will start to turn brown if left out in the warm air for too long. Store it in an airtight container and keep in a cool place for up to 2 days, or wrap tightly in plastic and store in the refrigerator.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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