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Mango Upside-Down Cake

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  • Ready in: 35mins
  • Serves: 6
Mango Upside-Down Cake


  • 25g unsalted butter
  • 25g caster sugar
  • 1 425g can mango slices, drained and juice reserved
  • 1 221g packet Victoria Sponge mix
  • 1 medium egg
  • SAUCE:
  • ½ juice of lime
  • 25g sugar
  • 1 tbsp chopped pistachios to garnish
  • Créme fraîche or custard to serve


  1. Heat butter in large frying pan; add sugar. Heat gently, stirring until dissolved. Add mango slices; cook for 2mins, tossing, until softened. Grease and line a 20cm/8" sandwich tin with baking parchment. Preheat oven to 180°C. Arrange mango slices in the base of prepared tin; set aside.

    Make up sponge mix using the eggs. Spoon over mangoes; spread evenly using the back of a spoon. Bake for 20-25 mins until cake is golden and cooked on the top. Loosen edges with knife; turn cake onto a heatproof plate. Remove baking parchment.

  2. SAUCE: Heat mango and lime juices, sugar and 2 tbsp water in pan until sugar disolves. Pour over cake; sprinkle with pistachios. Cut into wedges; transfer to plate. Serve with créme fraîche or hot custard, if liked.

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