This is an unusual cake where sliced of mango are topped with cake, baked and then flipped over. To finish it is caramelised under the grill.
I have just made this cake. Mangos are currently out of season so I used tinned sliced mangos and they were perfect. I also used coconut and pineapple yoghurt as opposed to plain yoghurt and the hint of pineapple enhanced the taste. A beautiful moist cake was the result. - 11 Jun 2017
Yummy and easy. As a very simple baker I was a bit nervous about the grilling step, but there was no drama. - 25 Feb 2015
I've made this cake three times now and each time it got raves from my family and friends. It's lovely and moist with great flavour. It's a beautiful dessert to go with an Asian meal. Or just on its own. If you can get long, moist shredded coconut instead of the small, dry stuff it's nicer. As an alternative to sprinkling on icing sugar and putting it under the griller I tried brushing the cake pan with butter and sprinkling with palm sugar before laying down the sliced mango. It was fine but not better and the mango discoloured slightly. Do try this recipe. You won't be disappointed. - 03 Jan 2014