Mango Upside-Down Cake with Pistachio Crumble

Ingredients:

For the cake:

• 2 large ripe mangos, peeled and sliced into 1-inch pieces
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, softened
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup chopped fresh cilantro (optional)

For the pistachio crumble:

• 1/2 cup pistachios, shelled and chopped
• 1 tablespoon unsalted butter, softened
• 1 tablespoon granulated sugar

Instructions:

Make the cake:

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large skillet, combine the mango slices and granulated sugar over medium heat. Cook for 5-7 minutes or until caramelized.
3. Arrange half of the mango mixture in the prepared baking dish.
4. In a separate bowl, whisk together the flour, baking powder, salt, and sugar.
5. Add the softened butter to the dry ingredients and mix until just combined.
6. Stir in the chopped cilantro (if using) and pour the batter over the mango layer.
7. Arrange the remaining mango mixture on top of the batter.

Make the pistachio crumble:

1. In a small bowl, combine the chopped pistachios, softened butter, and granulated sugar.
2. Mix until the crumble forms a chunky paste.

Assemble the cake:

1. Sprinkle the pistachio crumble evenly over the top of the mango layer.
2. Bake for 35-40 minutes or until the cake is golden brown and set.
3. Allow the cake to cool in the pan for 5 minutes before flipping onto a wire rack.

Notes:

• This recipe makes one 9x13-inch cake, perfect for serving at a dinner party or family gathering.
• You can substitute other tropical fruits like pineapple or kiwi for the mango.
• The pistachio crumble adds an interesting flavor and texture contrast to the classic upside-down cake.