A couple of days ago I tweeted that I was looking for a recipe that used mangos. The good folks at C&H Sugar replied. After pinpointing that I was interested in a cake they located a recipe for me. It’s only been a couple of years since I started eating mangos. One of my clients gave me one and it was the sweetest fruit I’d ever tasted. They’ve never been a staple in my fruit basket but I do enjoy them and I didn’t want the few that I had on hand to go bad. And I didn’t want to eat them all by myself. Funny isn’t it that I have no qualms about polishing off a huge hunk of cake or pie but won’t eat all the mangos, HA!!!
The cake turned out good but when the recipe says use “ripe mangos”, use ripe mangos Sandra! Silly me I thought that the almost half ripened mangos would soften up as they baked. They did but not as much as I thought. My Mangolicious Flip Flop Cake wasn’t really sweet, just an observation not a complaint. And the bottom which became the top when you flipped it was gooey and syrupy, which translates into YUM.
Thank you C&H Sugar for your quick response and providing me with this Mangolicious recipe.
Mangolicious Flip Flop Cake
Recipe Provided Courtesy of the National Mango Board and C&H Sugar
4 mangos, peeled, pitted and sliced; divided
¼ cup butter (1/2 stick), melted
2/3 cup C&H Pure Cane Golden Brown Sugar, firmly packed
1 1/3 cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ cup butter (1 stick), softened
2/3 cup C&H Pure Cane Granulated Sugar
2 eggs, large
1 tsp vanilla
Preheat oven to 350°F. Butter 9×2-inch round cake pan. Pat slices of mango dry with paper towels. In small bowl, stir together butter and brown sugar. Spread evenly in pan. Arrange mango pieces from two mangos on the sugar mixture, reserving the rest for mango puree and set aside. In food processor, puree remaining mangos to make ¾ cup.
Into small bowl sift together the flour, baking powder, salt and cinnamon. In another bowl with electric mixer, cream butter and sugar until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture alternately in batches with pureed mangos, beginning and ending with flour mixture and beating well after each addition. Pour batter into pan, spreading evenly, and bake cake in middle of oven for 45 to 55 minutes, or until toothpick comes out clean. Let cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge and invert onto a platter. Serves 10-12.