Mango Upside-Down Cakes with Coconut Cream

Servings: 12

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Ingredients:

• 3 ripe mangos, sliced into 1/2-inch thick rounds
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup shredded coconut
• 2 large eggs
• 1 teaspoon vanilla extract
• Whipped coconut cream (see below for recipe)

Instructions:

Cakes

1. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin.
2. In a small saucepan, combine brown sugar, granulated sugar, and melted butter. Cook over medium heat, stirring constantly, until the mixture is caramelized and fragrant, about 5 minutes.
3. Arrange a slice of mango in each muffin cup, then spoon some of the caramelized sugar mixture over the top of each mango slice.
4. In a large bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
5. In another large bowl, whisk together eggs, vanilla extract, and shredded coconut.
6. Add the dry ingredients to the wet ingredients and stir until just combined.
7. Divide the batter evenly among the muffin cups.
8. Bake for 25 minutes or until a toothpick inserted in the center of each cake comes out clean.

Whipped Coconut Cream

• Chill a can of full-fat coconut milk in the refrigerator overnight.
• Scoop out the solid coconut cream and whip it with an electric mixer until smooth and creamy.
• Add 2 tablespoons granulated sugar and whip until combined.

Assembly and Serving

1. Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
2. Once the cakes are cool, use a sharp knife or skewer to loosen the edges of each cake from the muffin tin.
3. Place a dollop of whipped coconut cream on top of each cake and serve immediately.

Enjoy your delicious Mango Upside-Down Cakes with Coconut Cream!