Try one of our old fashioned desert
Mango Upside-Down Cake
4 T. butter
1/2 C. light brown sugar
1/4 t. grated nutmeg
1/4 t. ground cinnamon
1 large ripe mango, peeled
2 t. lemon juice
1 1/3 C. all-purpose flour
3/4 C. sugar
1 3/4 t. baking powder
1/4 t. salt
3 T. butter
1/2 C. half n half
1 t. vanilla or almond extract
Melt 4 tablespoons butter, and mix with brown sugar, nutmeg and cinnamon. Spoon
into an ungreased 8 x 8-inch square baking pan.
Slice mangos in 1/4-inch thick pieces. Lay slices into prepared pan, and
sprinkle with lemon juice. Set aside.
In a large mixing bowl, cream butter and sugar, then beat in half n half, egg,
and vanilla or almond extract. Stir in flour, baking powder and salt. Pour
batter over fruit in pan.
Bake cake in a preheated 350°F oven for 45 minutes, or until cake begins to pull
away from sides of pan, and springs back to the touch. Remove from oven, and
cool for 5 minutes in the pan. Invert pan onto a serving platter, and let sit 1
minute more before removing pan. If any fruit sticks to pan, use a spatula to
carefully scrape it off and replace it on the cake. Serve warm, with whipped
cream or ice cream, if desired.