Thai Mango Upside-Down Evap Milk Cake

Since last week, there's a lot of Thai Mangoes in the supermarket near our place. I love Thai Mangoes because they are so sweet. Today, I bought again and I realized I don't feel like having them. The past two weeks, I've been baking Pineapple Upside-Down Cake a lot. So, I thought why not make a version of Upside-down cake using Thai Mangoes.

See the above picture of Thai Mangoes.
Description/Taste
Thai Honey mangoes are elongated and slender with one end more rounded and the other end tapering to a slight point. Thai Honey mangoes can weigh up to one pound or more. They have a light yellowish green skin when young and mature to a deep golden yellow color when ripe. Thai Honey mangoes are very aromatic and will present a slightly wrinkled skin when fully ripe and boast a super sweet, rich, honey flavor. The firm flesh is free of fibers and features a buttery texture and deep yellow color. The stone is relatively thin and small.

Printable Recipe

Thai Mango Upside-Down Evap Milk Cake

For the syrup:

1 cup brown sugar

1/2 cup butter 

ripe Thai Mango slices (two large mangoes)

cherries (optional)

cake pan of your choice, butter or spray with a non stick vegetable oil

Direction:

Place butter and sugar in a sauce pan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking without stirring until bubbles just start to appear around the outside edges of the mixture ( at this point, its caramelized ). Then remove from heat and pour into the prepared cake pan. Arrange the mango slices and cherries ( optional ) according to your preference. Set aside and proceed to make your cake batter.

For the cake:

3 eggs

1/2 cup caster sugar

3/4 cup evaporated milk ( I use Milkmaid )

1/3 cup olive oil

1/3 cup sunflower oil

1 tsp vanilla

3 tbsp pureed ripe Thai Mango

1 1/2 cup self raising flour

1/2 tsp baking powder

1/2 tsp salt

Direction:

Sift flour, salt and baking powder. Set aside

Beat eggs and sugar for 7 to 8 minutes

Add milk, oil and vanilla.

Beat to low speed until smooth.

Add vanilla and pureed ripe mango

Add flour carefully mixing well until incorporated

Transfer to the baking pan with syrup.

Bake for 50 minutes at 350 degrees F or 180 degress C.

Rest for about 3 minutes then run a sharp knife around the edge of the pan.

Invert the cake onto your serving plate. Enjoy!

My first time using Thai Honey Mangoes in a cake and its worth a try. There's a distinct taste and its also wonderful to eat, very light and moist. I made two medium cakes actually, come lets have some tea! 

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