Mango Upside Down Cake

This delicious mango upside down cake is a tropical twist on a classic dessert.

Ingredients - Serves 8

Preheat the oven to 350°F (175°C).
In a 9-inch round cake pan, melt the butter over medium heat.
Add the brown sugar to the melted butter and stir until dissolved.
Arrange the sliced mangoes in a single layer on top of the butter and sugar mixture.
In a mixing bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream together the white sugar and eggs until light and fluffy.
Add the vanilla extract to the sugar and egg mixture and mix well.
Gradually add the flour mixture to the sugar and egg mixture, alternating with the milk. Mix until just combined.
Pour the batter over the mangoes in the cake pan, spreading it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Place a serving plate upside down on top of the cake pan, then carefully flip the cake onto the plate to release it from the pan.
Serve the mango upside down cake warm or at room temperature.