Mango upside-down cake from BraveTart: Iconic American Desserts (page 94) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Cmansene on June 18, 2021

    Tried this variation and the bake turned out perfectly. My only comment was that the coconut milk was really prevalent in the flavor, and it wasn't ideal. Although I think maybe the brand of coconut milk I used may have been the culprit so will try again. Would note to try and squeeze in as much fruit as possible on the bottom. Mine shrunk and moved when the batter it was poured and baked, so the ratio of fruit to cake was a bit off.

  • dprostrollo on September 28, 2018

    This is fantastic. Used mango pieces I had frozen from fresh, so not beautiful like the picture but SO GOOD. Used Nelson's Blood rum.

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