Hi Joel --

To be honest, I never thought of making upside down cake with mango till I posted recently for mango suggestions and someone suggested it. I didnt try their recipe, however, and used the one I had always used to make pineapple cake with great success. So feel free to use your favorite fruit with the cake batter (I've also tried canned pears and peaches with delicious results).
My family hates coconut so unfortunately I must omit it, but if you like coconut, it makes a really tasty addition to the cake.


Mango Upside Cake

2 tablespoons butter or margarine
1/3 cup brown sugar
1 tablespoon water
1 ripe mango slice, with remainder that cant be sliced diced (to use all the fruit)
2 tablespoons toasted coconut

Batter
1-1/3 cups all purpose flour
2/3 cups sugar
2 teaspoons baking powder
2/3 cups milk
1/4 cup butter or margarine
1 egg
1 teaspoon vanilla (if you are using coconut in the recipe & happen to have coconut flavoring/extract, thats really good instead of vanilla)

In a bowl, combine flour, sugar and baking powder. Add milk, butter, egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute.
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Preheat oven to 350. Melt margarine in 8" round baking pan. Stir in sugar and water; arrange mangos in pan and sprinkle with cocount.

Prepare batter and spoon over fruit in pan. Bake for 30 - 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Loosen sides; invert onto a plate.

Serve warm. Makes 8 servings
Enjoy!