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Dessert

Mango Upside-down Cake I

A baked cake with sliced mangoes and a caramelized sugar topping.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Lemon and ginger match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,154 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Mango Upside-down Cake I

Oven350°F
Time50 to 60 minutes

Ingredients

Directions

Prepare the fruit

  1. Combine the sliced mangoes and lemon juice in a non‑reactive bowl and toss to coat the mangoes.

  2. Allow to stand at room temperature for 15 minutes.

Make the topping

  1. Melt the tablespoon (15 ml) of butter or margarine in an 8‑inch cake pan or non‑reactive casserole. Add the brown sugar and arrange the mango slices in an attractive pattern.

Make and bake the cake

  1. In a separate bowl, cream the remaining butter or margarine and sugar and beat in the egg.

  2. Add the remaining dry ingredients one third at a time, alternating with the milk, and beat until the batter is smooth.

  3. Pour over the mangoes.

  4. Bake in a preheated 350°F oven for 50 to 60 minutes, until a toothpick inserted in the centre comes out clean.

Serve

  1. Allow to cool for 5 minutes, then invert onto a serving platter.

  2. Serve warm or at room temperature.

Nutrition, whole recipe (rough)

847Calories
28 gProtein
26 gFat
124 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Mango + gingertop 5% of all pairs
    Smell alikemoderate
    Cooked together280 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Mango + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together302 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mangoes
Provide the fruit topping and moisture, softening and caramelising under the cake.
Butter or margarine
Adds fat for richness and a tender crumb, and helps the topping caramelise.
Egg
Binds the batter and adds structure and richness to the crumb.
Flour
Forms the cake's structure once the batter is baked.
Baking powder
Releases gas during baking so the cake rises and stays light.
Brown sugar
Adds sweetness and moisture, and deepens the caramel flavour of the topping.

The step that matters

Pour the batter gently over the mangoes and bake until fully set. Batter poured over the fruit must bake through to set the crumb; underbaking leaves it gummy, and the cake may stick to the pan when inverted.

Swap the mango

How well each one fits the dish's main ingredients (lemon, butter, sugar, egg, flour, ginger, milk):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits about as well
  4. Mangothe original

Fit is the average pairing score against lemon, butter, sugar, egg, flour, ginger, milk. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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