Mango Upside-Down Cake
2 cups ripe mangoes, sliced
2 tbsp. lemon juice
1 tbsp. butter
1/3 cup brown sugar
1/4 cup shortening
1/4 tsp. salt
3/4 cup sugar
1 egg
1/2 cup milk
1/2 cup milk
1-1/4 cups flour
2 tsp. baking powder
Pour lemon juice over mangoes and allow to stand 15 minutes. Melt butter in
8-inch pan or casserole. Add brown sugar and cover with a layer of mango
slices. To prepare the cake batter: Cream the shortening, add the shortening,
add the sugar and cream together, then add beaten egg. Sift dry ingredients and
add alternately with milk. Pour over mangoes and bake 50 to 60 minutes at 375
degrees F. When cake is done, turn it out upside-down and serve while still
warm. Serve with whipped cream or a lemon or lime sauce.
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