Fresh mango mini upside-down cakes — This tropical twist on the classic French tart tatin is a lot easier to make than it looks. If you want a perfect, crowd-pleasing dessert but are short on time, you only need a few ripe mangoes, butter, sugar, and a sheet of puff pastry to impress guests. Use store-bought puff pastry to save time, or make your own by following this recipe. This is a great go-to dessert recipe, so prepare yourself for wonderful results!
For six mini cakes
Ingredient list for the Mango Upside Down Mini Cake
- 1-2 ripe mango(es) — depending on the size
- 1 sheet of puff pastry
- 1/3 cup (60g) granulated sugar
- A few pinches of ground ginger
- Shredded coconut
You’ll need a muffin pan.
Directions
Pre-heat your oven to 360°F (180°C)
1. Peel the mango and cut the flesh into cubes, spinning around the nucleus. If it’s very juicy, put the slices in a colander to drain for 30 minutes.
2. Cut 6 circles the same diameter as the top of the muffin cavity.
3. Melt the butter in a saucepan. Add the sugar and let it melt slowly over medium heat. Don’t stir; tilt the pan often to help the sugar melt. When the caramel is golden, fill the bottom of each muffin cavity.
4. Fill the cavities halfway with diced mango. Sprinkle with ground ginger.
5. Top with puff pastry circles, pressing well. Cut a little hole in the center of each puff disc. Bake for 15-20 minutes at 360°F (180°C). The puff pastry should puff up and turn golden brown.
6. Remove from the oven and rest for a couple of minutes, then invert onto a plate. Sprinkle with grated coconut and serve either warm or cold. Enjoy!
If you’re fond of all things upside-down cake, have a look at this orange upside-down cake recipe and these frozen mini apple upside-down cakes.
Photo credit: © Eatwell101.com
Mango Upside Down Mini Cake
These Mango Upside Down Mini Cakes are a crowd-pleasing dessert to impress guests.
- 1-2 ripe mango(es) — depending on the size
- 1 sheet of puff pastry
- 1/3 cup (60g) granulated sugar
- A few pinches of ground ginger
- Shredded coconut
Instructions
- Pre-heat your oven to 360°F (180°C)
- Peel the mango and cut the flesh into cubes, spinning around the nucleus. If it's very juicy, put the slices in a colander to drain for 30 minutes.
- Cut 6 circles the same diameter as the top of the muffin cavity.
- Melt the butter in a saucepan. Add the sugar and let it melt slowly over medium heat. Don't stir; tilt the pan often to help the sugar melt. When the caramel is golden, fill the bottom of each muffin cavity.
- Fill the cavities halfway with diced mango. Sprinkle with ground ginger.
- Top with puff pastry circles, pressing well. Cut a little hole in the center of each puff disc. Bake for 15-20 minutes at 360°F (180°C). The puff pastry should puff up and turn golden brown.
- Remove from the oven and rest for a couple of minutes, then invert onto a plate. Sprinkle with grated coconut and serve either warm or cold. Enjoy!
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