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A local version of our ever popular Pineapple Up-Side-Down Cake to prepare when mangoes are in season. All the familiar flavors with a touch of cocoa.

Posted By: Deirdre K Todd
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Prep Time: 25 minutes | Cook Time: 45 minutes | Ready In: 65 minutes
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US Metric

1 ½ c. ripe mangoes, sliced
2 TB fresh lemon juice
¼ c. butter
1/3 c. brown sugar, firmly packed
1 large egg
3/4 c. buttermilk
¼ c. vegetable oil
¾ c. sugar
1 c. all-purpose flour
1/3 c. unsweetened cocoa powder
2 tsp. baking soda
½ tsp. cinnamon, vanilla extract
¼ tsp. salt
¼ c. apricot preserves

Cooking Process:

Preheat oven to 350 degrees. In a mixing bowl; combine mangoes and lemon juice; set aside. You can either do this next step in the oven, or on a stove top. In an 8-inch baking pan; melt ¼ cup of butter and sugar; stirring until sugar dissolves. Arrange mangoes decoratively in pan. In a mixing bowl; combine egg, oil and buttermilk. Stir in remaining ingredients. Pour batter over mangoes; bake 35-40 minutes. Invert onto serving platter. In a saucepan over medium heat; warm preserves. Brush over top of cake; allow to sit 10 minutes.

how to serve:
Serves 8.