Home > Recipes > American Recipes

Mango Upside Down Cake

By Valentina Dimitrova | Updated on October 17, 2026
Jump to Recipe ↓

Fresh, ripe mangoes make Mango Upside Down Cake a sweet tropical dessert with a buttery brown sugar topping, tender homemade crumb, and delicious caramelized mango slices.

A round caramelized mango cake with pomegranate seeds and mint on a plate.

An upside down mango cake is a tropical variation of the classic pineapple upside-down cake, with caramelized fresh mangoes over a tender homemade cake. Mango juice and yogurt are added to the batter for flavor and moisture, and the brown sugar topping gives the fruit a buttery caramel finish. It's delicious slightly warm or at room temperature, alongside coffee, tea, or a scoop of Mango Ice Cream.

Quick Look: Mango Upside Down Cake

  • ⏱️ Prep Time: 20 minutes
  • 🔥 Cook Time: 50 minutes
  • ❄️ Cooling Time: 10 minutes (before inverting)
  • ⏲️ Total Time: 1 hour 20 minutes
  • 🍽️ Servings: 8
  • 🥭 Flavor Profile: Sweet mango, buttery caramel, and a hint of citrus
  • 🍰 Texture: Soft, buttery cake with tender mango slices and a caramelized topping
  • 👌 Difficulty: Moderate
  • 🎉 Best For: Dessert, afternoon coffee, and tea
  • 🔥 Cooking Method: Oven-baked in a 9-inch round cake pan
  • 🥭 Key Ingredients: Fresh mangoes, brown sugar, butter, mango juice, and plain yogurt
  • 🧪 Why This Recipe Works: Mango juice gives the cake more fruit flavor, and yogurt helps keep the crumb moist and tender. The buttery brown sugar caramel complements the fresh mangoes, giving the finished cake its sweet topping and a beautiful presentation without frosting.

SUMMARIZE & SAVE THIS CONTENT ON

ChatGPT
Google AI
Perplexity
Grok
Add As a Trusted Google Source
Jump to:

Chef's Notes from Valentina

  • I adapted this cake from Mariel's Orange-Mango Upside Down Cake on Feast On The Cheap. I replaced the orange juice with mango juice to bring mango flavor into the batter as well as the topping.
  • Plain yogurt was another addition for moisture. Its slight tang also helps balance the sweetness of the mangoes and brown sugar.
  • In Brazil, banana and pineapple upside-down cakes are popular desserts. They're often enjoyed with cafezinho, a small cup of strong Brazilian coffee, or tea.
  • Pomegranate seeds are optional and add a tart contrast. The cake tastes delicious slightly warm or at room temperature with vanilla ice cream. For another fruit dessert, try my Banana Upside Down Cake.

Ingredients

Mango Topping

  • Fresh Mangoes – 3–4 firm-ripe mangoes, peeled. Choose sweet, ripe mangoes that are still firm enough to slice without falling apart. They become tender and juicy after baking.
  • Lemon or Lime – ½ lemon or 1 lime. A little citrus juice balances the sweetness and helps keep the mango slices from browning.
  • Unsalted Butter – ½ stick (about 4 tablespoons). Its rich, buttery taste pairs with the brown sugar to create the caramel topping.
  • Light Brown Sugar – ½ cup, packed. Creates a sweet, glossy caramel with a slight molasses note that complements the fresh mangoes.

Cake Batter

  • All-Purpose Flour – 1 ½ cups. Provides structure without making the cake too delicate to slice.
  • Baking Powder – 1 teaspoon. Helps the batter rise for a softer, lighter cake.
  • Salt – ¼ teaspoon. Balances the sweetness of the cake and caramel.
  • Unsalted Butter – 1 stick (½ cup), softened. Creams with the sugar for a tender, buttery crumb. Use softened butter rather than melted butter.
  • Granulated Sugar – ¾ cup. Sweetens the batter and contributes to its texture when creamed with butter.
  • Eggs – 2 whole large eggs plus 1 large egg yolk. The whole eggs provide structure, and the extra yolk contributes richness.
  • Pure Vanilla Extract – 1 teaspoon. Its delicate vanilla taste pairs well with the mangoes and buttery cake.
  • Plain Yogurt – ⅓ cup. Keeps the crumb moist, with a slight tang that balances the sweet topping.
  • Mango Juice – ½ cup. Choose concentrated mango juice, mango nectar, or thawed frozen mango pulp. All three work in the batter.

Substitutions And Additions

Mango Coconut Upside Down Cake: Sprinkle shredded coconut over the mango slices before adding the batter. The coconut gives the topping a lightly chewy texture and a sweet, nutty taste.

Frozen Mango Upside Down Cake: Thaw frozen mango slices completely, drain the liquid, and pat them dry. Firmer slices work better because soft or broken pieces can make the topping watery.

Canned Mango Upside Down Cake: Choose canned mango slices packed in juice rather than heavy syrup. Drain and pat them dry before use. The fruit may be softer than fresh mangoes after baking.

Mango Pineapple Upside Down Cake: Replace some of the mango slices with pineapple for a sweet-tart combination that pairs well with the buttery brown sugar caramel.

Mango Banana Upside Down Cake: Use firm-ripe banana slices in place of some mangoes. Bananas become soft and tender during baking, with a mellow sweetness that complements the caramel.

How to Make Mango Upside Down Cake

Prepare the Mango Topping

  1. Slice the mangoes: Peel 3–4 firm-ripe mangoes. Cut the flesh away from both sides of the flat pit, then slice into approximately ½-inch-thick pieces. Place the slices in a medium bowl.
  2. Add the citrus juice: Sprinkle the mango slices with the juice of ½ lemon or 1 lime. Set aside.
  3. Make the caramel: Melt 4 tablespoons of unsalted butter in a small saucepan over medium heat. Stir in ½ cup of packed light brown sugar. Continue to simmer and stir until the sugar dissolves.
  4. Finish the caramel: Stop stirring and let the mixture cook a little longer, until bubbles form around the edges and the sugar begins to caramelize.
  5. Arrange the mangoes: Spread the caramel mixture evenly across the bottom of a buttered 9-inch round cake pan. Arrange the mango slices on top in a rose pattern or any design you prefer. Cover most of the caramel with fruit, as large gaps will be noticeable when the cake is inverted. Set aside.

Make the Cake Batter

  1. Preheat the oven: Set the oven to 350°F (177°C).
  2. Combine the dry ingredients: Whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt in a medium bowl. Set aside.
  3. Cream the butter and sugar: Using an electric mixer fitted with a paddle attachment, beat ½ cup of softened unsalted butter and ¾ cup of granulated sugar on medium speed for about 5 minutes, until light and fluffy.
  4. Add the eggs: Beat in 2 whole large eggs, one at a time, followed by 1 large egg yolk. Beat well after each addition.
  5. Mix in the vanilla and yogurt: Beat in 1 teaspoon of pure vanilla extract and ⅓ cup of plain yogurt.
  6. Finish the batter: Add half of the flour mixture and beat on low speed until just combined. Mix in ½ cup of concentrated mango juice, mango nectar, or thawed frozen mango pulp. Add the remaining flour mixture and mix just until combined.

Bake and Unmold the Cake

  1. Add the batter: Carefully spoon the batter over the arranged mango slices. Spread it into an even layer without disturbing the fruit pattern.
  2. Bake the cake: Bake at 350°F (177°C) for approximately 33–37 minutes in a dark-colored metal pan or 45–50 minutes in a shiny, light-colored metal pan, following the original recipe's timing. Begin checking a few minutes early, as ovens and pans vary. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter.
  3. Cool briefly: Place the cake pan on a wire rack and let it cool for about 10 minutes.
  4. Unmold the cake: Gently run a thin knife around the edges of the pan, then invert the cake onto a serving platter. Let it continue cooling.
  5. Garnish and serve: Top with pomegranate seeds, if desired. Enjoy slightly warm or at room temperature, on its own or with ice cream.
Cut cake slices topped with mango and pomegranate seeds on a wooden board over a pink cloth.

Expert Tips for Mango Upside Down Cake

  • Scrape the mixing bowl. Use a spatula to scrape the sides and bottom between additions. This prevents pockets of unmixed butter or flour that can leave uneven, dense spots in the cake.
  • Choose a deep cake pan. Use a 9-inch round pan at least 2 inches deep with enough room for the caramel, mangoes, and rising batter. Avoid springform pans because the caramel can leak through the seams.
  • Check the baking powder. Make sure it's fresh before baking. Baking powder that has lost its strength can leave the cake flat and dense.
  • Keep the oven door closed early on. Avoid checking the cake repeatedly during the first part of baking. A steady oven temperature helps it rise evenly.
  • Use a platter with a slight rim. Choose one wider than the cake pan to catch caramel juices and make the finished cake easier to handle.

FAQ About Mango Upside Down Cake

Can I make mango upside down cake with a box mix?

Yes, a vanilla or yellow cake mix is an option. Prepare the mango and brown sugar topping as directed, then pour the prepared cake mix batter over the fruit. Follow the package instructions for mixing and check the cake for doneness with a toothpick, since baking times may vary.

How can I make my mango cake light and tender?

Cream the softened butter and sugar until light and fluffy, then mix gently once the flour goes in. Avoid overbaking and measure the flour carefully. Cold ingredients, substitutions, and high altitude can also affect the cake's texture.

Can I use a different type of mango for this Mango Upside Down Cake recipe?

Yes! Kent, Keitt, and Ataulfo (Honey) mangoes are good choices. Look for sweet, firm-ripe fruit that holds its shape when sliced, and avoid overly soft mangoes that can become mushy during baking.

Three slices of mango cake arranged on a wooden serving board with fresh mango wedges and mint.

What to Serve with Mango Upside Down Cake

  • Coffee. A small cup of strong Brazilian coffee, known as cafezinho, pairs well with the sweet caramelized mangoes. It's a popular way to enjoy cakes in Brazil. Learn more about Brazilian coffee in my Traditional Brazilian Foods guide.
  • Tea. Black tea, Earl Grey, green tea, jasmine tea, or chamomile are all good options with mango upside down cake, especially for an afternoon treat.
  • Ice Cream. Vanilla, coconut, pineapple, or passion fruit ice cream are delicious options with a slightly warm slice of cake.

More Mango and Tropical Dessert Recipes

Did You Love This Recipe? If you make this recipe and love it, stop back, give it a 5-star rating ★★★★★ and leave a comment.

Close-up of a mango upside down cake with glossy fruit slices, pomegranate seeds, and a golden cake edge on a cream plate.
Print This Recipe SAVE Pin
4.89 from 35 votes

Mango Upside Down Cake

Fresh, ripe mangoes make Mango Upside Down Cake a sweet tropical dessert with a buttery brown sugar topping, tender homemade crumb, and delicious caramelized mango slices.
Course:Dessert
Cuisine:American, Tropical
Prep Time 20 minutes
Cook Time 50 minutes
Cooling 10 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories392.2 kcal
Author Valentina Dimitrova

Ingredients

For the Topping

  • 3 – 4 firm-ripe mangoes – peeled
  • ½ lemon or 1 lime
  • ½ stick unsalted butter – about 4 tablespoons
  • ½ cup packed light brown sugar

For the Cake Batter

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 stick unsalted butter – softened (½ cup)
  • ¾ cup granulated sugar
  • 2 whole large eggs, plus 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • ⅓ cup plain yogurt
  • ½ cup concentrated mango juice, mango nectar, or thawed frozen mango pulp
US Customary - Metric

Instructions

Prepare the Mango Topping

  • Slice the mangoes: Peel 3–4 firm-ripe mangoes. Cut the flesh away from both sides of the flat pit, then slice into approximately ½-inch-thick pieces. Place the slices in a medium bowl.
  • Add the citrus juice: Sprinkle the mango slices with the juice of ½ lemon or 1 lime. Set aside.
  • Make the caramel: Melt 4 tablespoons of unsalted butter in a small saucepan over medium heat. Stir in ½ cup of packed light brown sugar. Continue to simmer and stir until the sugar dissolves.
  • Finish the caramel: Stop stirring and let the mixture cook a little longer, until bubbles form around the edges and the sugar begins to caramelize.
  • Arrange the mangoes: Spread the caramel mixture evenly across the bottom of a buttered 9-inch round cake pan. Arrange the mango slices on top in a rose pattern or any design you prefer. Cover most of the caramel with fruit, as large gaps will be noticeable when the cake is inverted. Set aside.

Make the Cake Batter

  • Preheat the oven: Set the oven to 350°F (177°C).
  • Combine the dry ingredients: Whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt in a medium bowl. Set aside.
  • Cream the butter and sugar: Using an electric mixer fitted with a paddle attachment, beat ½ cup of softened unsalted butter and ¾ cup of granulated sugar on medium speed for about 5 minutes, until light and fluffy.
  • Add the eggs: Beat in 2 whole large eggs, one at a time, followed by 1 large egg yolk. Beat well after each addition.
  • Mix in the vanilla and yogurt: Beat in 1 teaspoon of pure vanilla extract and ⅓ cup of plain yogurt.
  • Finish the batter: Add half of the flour mixture and beat on low speed until just combined. Mix in ½ cup of concentrated mango juice, mango nectar, or thawed frozen mango pulp. Add the remaining flour mixture and mix just until combined.

Bake and Unmold the Cake

  • Add the batter: Carefully spoon the batter over the arranged mango slices. Spread it into an even layer without disturbing the fruit pattern.
  • Bake the cake: Bake at 350°F (177°C) for approximately 33–37 minutes in a dark-colored metal pan or 45–50 minutes in a shiny, light-colored metal pan, following the original recipe's timing. Begin checking a few minutes early, as ovens and pans vary. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter.
  • Cool briefly: Place the cake pan on a wire rack and let it cool for about 10 minutes.
  • Unmold the cake: Gently run a thin knife around the edges of the pan, then invert the cake onto a serving platter. Let it continue cooling.
  • Garnish and serve: Top with pomegranate seeds, if desired. Enjoy slightly warm or at room temperature, on its own or with ice cream.

Recipe Notes

Storage and Reheating

Make Ahead: Prepare the mango upside down cake a day before serving. Let it cool completely, cover it well, and refrigerate until needed. Bring it to room temperature before enjoying.
Refrigerate: Store leftover cake in an airtight container in the refrigerator for up to 3–4 days. Keep it covered to prevent drying and protect the flavor.
Freeze: Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to 1–2 months for best quality. Thaw overnight in the refrigerator. The mango topping may soften after thawing.
Reheat: Enjoy at room temperature or microwave individual slices in 10–15-second intervals until slightly warm. Avoid overheating to keep the cake moist.

Nutrition

Serving: 1serving | Calories: 392.2kcal | Carbohydrates: 65.1g | Protein: 5g | Fat: 13.6g | Saturated Fat: 8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.6g | Trans Fat: 0.5g | Cholesterol: 72.9mg | Sodium: 153.8mg | Potassium: 222.5mg | Fiber: 2.1g | Sugar: 45.5g | Vitamin A: 1375.9IU | Vitamin C: 34.3mg | Calcium: 79.5mg | Iron: 1.7mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

Did you make this recipe?

Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.
4.89 from 35 votes (23 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




 

80 Comments

  1. 5 stars
    I made this Mango Upside Down Cake again when I invited a few friends over for coffee today, and everyone loved it! The cake turned out beautifully moist and tender, and the caramelized mango topping was delicious. It looked so elegant on the table and paired perfectly with our afternoon coffee. Not a slice was left! - Valentina

    Reply

  2. 4 stars
    Hi Denise! I tried the recipe and the cake was delish, but somehow the texture doesn't seem right. Mine came out quite dense like bread pudding. I was wondering if you had any idea on what may have gone wrong? Thanks in advance for your help and for the recipe!

    Reply

    1. Hi Ria! I would love to help you figure this out but it is one of the most surprising results that I have ever heard. Everyone that has ever made this cake (including myself more than once) never experienced that type of texture as far as I know. A few things that may have altered the texture are: ingredients substitutions (or simply butter was not at room temp or softened and/or eggs were not at room temp), overbeating the batter, overbaking, and high altitudes. In addition, are you used to eat more cakes that are made from scratch or cakes that are prepared from a mix? One thing my American friends always say about cakes in general is they prefer the ones made from mixes because they are lighter although the ones from scratch are more flavorful. All these can play a role in the results or how you feel the texture. I wish I could have seen your cake to have a better idea. This is my younger daughter's favorite cake and I use the same batter recipe to make variations as well such as pineapple, pear, and peach upside down cakes. I hope my answer can help you somehow. Thank you for stopping by!

      Reply

  3. Is it just as good if I make it the day before or should it be fresh day of? Can’t wait to try it. Adding a little sunshine to Thanksgiving.

    Reply

    1. Hi Renee! You can make the day before and cover well to not dry out. Wishing you a Happy Thanksgiving!

      Reply

    1. Hi, Danielle!
      This cake takes mango juice and sliced mangos. There is no pineapple among its ingredients.
      Ingredients should be incorporated according to the recipe directions/instructions.
      Have a great day!

      Reply

    1. Thanks, Kiran! This was my first time making this type of cake with mangoes-- and I loved it! In general, I use either bananas or pineapple.

      Reply

  8. 5 stars
    I finally have five minutes to sit down and pour over all the recipes I have missed in recent months and come face to face with this mouth watering dessert! It looks absolutely scrumptious, Denise - you are tempting me away from my diet 😉 xx

    Reply

    1. It's so good to have you visiting me here again, Abbe! I've missed you. Thanks a lot for stopping by... I know that you have been quite busy!

      Reply

  10. I always eat mangoes by themselves but this cake looks wonderful! My grandfather's house in India used to have mango trees and many other tropical fruit trees. It was so beautiful when everything was blossoming and going. Bright and cheerful like this cake.

    Reply

    1. Thanks, Nazneen! We had a tall mango in the backyard of the house where I grew up...I remember that it produced mangoes almost year round. I love mangoes since I was a child. My fave variety is called rose mango.

      Reply

  11. Denise, this cake does look like sunshine: so bright and yellow! Love the design on top - so pretty! I am sure the cake is so tasty!

    Reply

    1. Hi, Julia! Thanks a ton. Yes, my family and I did enjoyed it so much that I intend to make it again. My little one is crazy for it!

      Reply

  12. 5 stars
    You truly captured the sunshine with your delicious Mango Upside Down Cake! Love the beautiful photos Denise 🙂
    Cheers,
    J+C

    Reply

    1. I am so glad to see you both here again. Thanks a lot for the kind words, Judith and Corina! Wishing you an awesome evening...

      Reply

  14. I'm a HUGE mango lover, this cake looks so lovely! Love the pop of red too!

    Krissie x -https://pearlsofstyle.blospot.com.au

    Reply

  15. I totally love mangoes too! But I've never had them in an upside down cake. I will, I will. 😉 Thanks for this.

    Reply

  16. This is absolutely out of this world. I love love love mangoes. In Egypt we have many kinds most are very sweet,very flavorful and colorful. Thanks for this heavenly cake.

    Reply

  17. Wow what a gorgeous cake Denise.. A sunshine indeed 🙂 Love it. Mangoes have just started to show up here so will sure try this soon

    Reply

    1. Thanks, Liz! That was my intention since I am so looking forward to sunny, warmer days. I just cannot stand to winter anymore... I really had enough of it! 🙂 Having at least a reminder on my plate of spring/summer, it was a comforting !!!

      Reply

  19. 5 stars
    i'm crazy about the mango's, and more crazy about this mango cake, it's so creamy, suculent and very sweet..yummmmy 😀

    Reply

  20. Denise...who won't love to have a slice from that beautiful looking cake???? I wish I could grab it now. The color is so tempting!!!!

    Reply

  22. This cake looks so pretty...I never had mango upside down cake...I love it...so refreshing and tropical!
    Have a great week Denise 😀

    Reply

  25. 5 stars
    I'm in love with your mango upside down cake. If I could live on only one thing, I would choose a ripe mango every time. This is perfect!

    Reply

  29. Oh Denise....this cake is just stunning! I love mangoes so much, I need to start baking with them more. This cake looks luscious and moist....and the pomegranates look like jewels! A perfect time of the year here in my dreary winter for a bit of sunshine! : )

    Reply

    1. Anne: Thanks again! I am tired of these long winter, cloudy days... and really looking forward to spring. This is one of the reasons why I chose this recipe. Looking at it, it makes me smile.

      Reply

  31. 5 stars
    Can't tell you how much I love mangoes! Eaten them like crazy during my growing up years but now I have to spend quite a bit to get them in Oz. Your cake is beautiful and vibrant. Thank you for the sunshine...it's been a cloudy week here:-)

    Reply

  32. 5 stars
    I LOVE this! And I love that you made it your own. I think adding yogurt to the batter is a brilliant idea... I often make yogurt cakes and I think they are THE best as they always come out nice and moist!!! And I love your presentation... the photo of the sliced up cake makes me wan to reach for a slice through my screen!!!! Bookmarking it as my husband LOVES mangoes!!! 🙂

    Reply

    1. It is always a pleasure, Manu! I hope you make this for him one day...My family and I are hooked on it.

      Reply

  33. 5 stars
    You know, this gorgeous cake brought back memories of one tour we had in Brazil, where we could literally pick up mangos from the ground and eat them. Best mangos I've ever had 🙂

    Reply

    1. Thanks, Gintare! If they had a yellowish-rose skin, they were manga-rosa or rose mango -- my fave variety.

      Reply

  34. Love a traditional pineapple upside down cake and love that you put a new twist with mango - this is a must try! Nice SRC pick!

    Reply

    1. Hi, Lisa! Thanks for stopping by every SRC day. Yes, I also love pineapple upside down cake. This was the first time making it with mango and I loved so much that I do intend to make it again. Wishing you a great week!

      Reply

  36. These photos are simply gorgeous and totally the sunshine I need this month! Cannot wait to try this recipe because I adore mangos too. This one will help me get through the winter for sure 🙂 (Also fun reading about all the similarities you had with your assigned blogger this month!)

    Reply

  37. This cake is GORGEOUS Denise and you named it so appropriately - it's like a bit of delicious sunshine coming through my computer screen!

    Reply

  39. 5 stars
    Wow. Exceptional work once again. Thank you so much for bringing the sunshine into our screens so often Denise:)

    Reply

  40. Denise - you and I seem to have very similar tastes when it comes to fruits - first passionfruit and now mangoes...I love love love 'em - but have never had them in a cake before - this upside down cake looks GORGEOUS! Totally delectable!

    Reply

    1. My pleasure! I did link to your Orange-Mango Upside Down Cake -- initially on bottom of the recipe when I mentioned that the recipe was adapted from Feast On The Cheap. TA few minutes ago, I moved the link to the top of the recipe box. If you do prefer, I can place the link in the post text/article instead. What would you prefer?

      Reply