Mango Upside-Down Cake
Contributed by Virginia Hirons


2 cups ripe mangoes, sliced
2 tbsp. lemon juice
1 tbsp. butter
1/3 cup brown sugar
1/4 cup shortening
1/4 tsp. salt
3/4 cup sugar
1 egg
1/2 cup milk
1-1/4 cups flour
2 tsp. baking powder


Pour lemon juice over mangoes and allow to stand 15 minutes. Melt butter in 8-inch pan or casserole. Add brown sugar and cover with a layer of mango slices. To prepare the cake batter: Cream the shortening, add the sugar and cream together, then add beaten egg. Sift dry ingredients and add alternately with milk. Pour over mangoes and bake 50 to 60 minutes at 375 degrees F. When cake is done, turn it out upside-down and serve while still warm. Serve with whipped cream or a lemon or lime sauce.

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