Upside Down Mango Cake - cooking recipe

Ingredients

BASE
1/4 cup butter
3/4 cup brown sugar
0.5 (300 g) bag europe's beat sunburst mangoes, partially defrosted
CAKE
1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup plain yogurt or 1 cup buttermilk
SAUCE
0.5 (300 g) bag Europe's Best Sunburst Mangoes, defrosted
3/4 cup mango juice (tropical) or 3/4 cup fruit juice, mix (tropical)

Preparation

In a well buttered 9-inch springform pan, pour in butter and sprinkle over sugar. Cut Europe's Best Sunburst Mangoes into smaller pieces and place over sugar. Let stand while preparing cake.
For the cake, in a large bowl, cream butter and sugar together until light. Beat in eggs, one at a time, Beat in vanilla. In a separate bowl, combine flour, baking powder, baking soda ginger and salt. Add flour mixture and yogurt alternately, beating lightly after each addition, making three dry and two liquid additions. Spoon batter gently over mangoes.
Place pan on baking sheet and bake in a preheated 350F oven for 55-60 minutes or until a cake tester comes out clean. Let cool in pan on rack for 10 minutes. Run a knife around side of pan, invert onto a serving plate.
For the sauce, in a blender or food processor, puree mango and juice until smooth. Serve with cake.