Head over heels and upside down for mangoes
Nature’s bounties, like flowers and fruits, have long been used as secret symbols of love, and none more fittingly than fragrant mangoes, which are grown and adored throughout Africa.
The fruit is originally from Southeast Asia, where over the centuries, it has become part of the mythology of love as the ancient Hindu cupid, Kamadeva, is said to have a mango blossom in one of his arrows.
But there’s no need to rely solely on the lore of love this Valentine’s Day because delicious, ripe mangoes are in season in South Africa right now. Simply handing the object of your affection a gorgeous mango is all the expression of love you need.
You can, of course, take it a step further and let mangoes turn the world around for that special someone on February 14 with our luxurious Upside-Down Mango Cake – a dessert just sweet enough for your Valentine, with an oh-so light crumb and an irresistible syrupy layer of caramelised mango.
The cake can be a delicious tea-time treat too, perfect for presenting to all the people you love in your life – from family to friends.And as an added gift, perfumed mangoes not only bring joy to the table, but they’re also healthy as they contain vitamins A, C, biotin, and the mineral potassium.
Mmmmm…mangoes! Happily turning Valentine’s Day into a giddy, upside-down delight!
Upside down mango cake
PREP TIME 1 hour | MAKES 1 Cake
- 1 cup golden syrup
- 1 mango, peeled, pitted, and cut into wedges
- 300 g butter, at room temperature
- 150 g caster sugar
- 3 large eggs, lightly beaten
- 300 g self-raising flour
- ½ cup milk
PREHEAT the oven to 180°C and spray a 21 cm round cake tin with non-stick spray.
POUR the syrup into the cake tin and heat in the oven for about 2 minutes. Remove and tilt the tin to evenly spread the syrup. Lay the mango over the syrup and set aside.
CREAM the butter and sugar together in a bowl until light and fluffy. Beat in the eggs one at a time beating well after each addition. Fold in the flour and enough milk to form a smooth lump-free batter.
SPOON the mixture over the mango slices and smooth to level out. Bake until golden, for about 40 minutes. Leave to cool before carefully inverting the cake onto a serving dish and serve with whipped cream if desired.
ALSO SEE: 3 ingredient mango sorbet