Mango Upside-down Cake I

MANGO UPSIDE DOWN CAKE 2 cups peeled and sliced ripe mangoes 2 Tbs lemon juice 1 Tbs plus 1/4 cup (60 ml) butter or margarine 1/3 cup light brown sugar 1/2 cup sugar 1 egg 1+1/4 cups flour 1 tsp baking powder 1/2 tsp ground ginger 1/4 tsp salt 1/2 cup milk

Combine the sliced mangoes and lemon juice in a non-reactive bowl and toss to coat the mangoes. Allow to stand at room temperature for 15 minutes. Melt the tablespoon (15 ml) of butter or margarine in an 8 inch cake pan or non-reactive casserole. Using an iron skillet will cause the mangoes to discolour.

Add the brown sugar and arrange the mango slices in an attractive pattern. In a separate bowl, cream the remaining butter or margarine and sugar and beat in the egg.

Add the remaining dry ingredients one third at a time, alternating with the milk, and beat until the batter is smooth.

Pour over the mangoes. Bake in a preheated 350F oven for 50 to 60 minutes, until a toothpick inserted in the centre comes out clean. Allow to cool for 5 minutes, then invert onto a serving platter. Serve warm or at room temperature.