Mango Upside-down Cake I

Description
Contributed by World Recipes Y-Group

Ingredients

 * 2 cups peeled and sliced ripe mangoes
 * 2 tbsp lemon juice
 * 1 tbsp + ¼ cup (60 ml) butter or margarine
 * ⅓ cup light brown sugar
 * ½ cup sugar
 * 1 egg
 * 1¼ cups flour
 * 1 tsp baking powder
 * ½ tsp ground ginger
 * ¼ tsp salt
 * ½ cup milk

Directions

 * 1) Combine the sliced mangoes and lemon juice in a non-reactive bowl and toss to coat the mangoes.
 * 2) Allow to stand at room temperature for 15 minutes.
 * 3) Melt the tablespoon (15 ml) of butter or margarine in an 8 inch cake pan or non-reactive casserole.
 * 4) Using an iron skillet will cause the mangoes to discolour.
 * 5) Add the brown sugar and arrange the mango slices in an attractive pattern.
 * 6) In a separate bowl, cream the remaining butter or margarine and sugar and beat in the egg.
 * 7) Add the remaining dry ingredients one third at a time, alternating with the milk, and beat until the batter is smooth.
 * 8) Pour over the mangoes.
 * 9) Bake in a preheated 350°F oven for 50 to 60 minutes, until a toothpick inserted in the centre comes out clean.
 * 10) Allow to cool for 5 minutes, then invert onto a serving platter.
 * 11) Serve warm or at room temperature.