Preheat oven to 350F: Begin by cutting a circle to fit the bottom of the pan as accurately as possible from a piece of unwaxed parchment. Peel the mango and cut off both sides, trying to free as much mango from the pit as possible. Slice into 12-15 pieces per side, set aside. Melt the butter and pour it into the bottom of the pan, and evenly spread among all the surfaces inside. If you're using maple syrup, drizzle into an even layer just on the bottom of the pan, if you're using one of the sugars listed, sprinkle into an even coating just the same. While the butter is still somewhat soft, place your fruit in the pan, keeping in mind that the bottom will be the top when the cake is flipped out of the pan. Place pan in the fridge to keep the fruit in place while you prepare the cake batter.
Prepare the cake batter: Whisk the dry ingredients together. In a separate bowl using a hand mixer or a stand mixer, cream the butter and sugar together. Beat in the egg whites and vanilla, milk, then the sour cream. Pour the dry into the wet ingredients, pour in the ginger/water mix, and then beat to combine. Don’t overmix! You’ll have about 2 cups of cake batter and it’s very straightforward to prepare.
Spread over topping: Pour and spread the cake batter over the chilled topping.
Bake: Bake at 350, on the center rack of your oven for about 40-45 minutes.
Cool: Cool the cake for 10-15 minutes before inverting onto a serving plate.
Tip: If you forgot to take the eggs, sour cream, and butter out of the fridge in time to let them come up to room temp, submerge the whole eggs and butter (in its wrapper) in warm water, and do the same for the container of sour cream until they lose their chill.
"A little makeover on a gold standard recipe from the 70's."
Mango Upside Down Cake
1 ripe mango
1/4 cup maple syrup or maple sugar (coconut sugar or brown sugar can be substituted)
1/4 cup melted butter
180g cake / pastry flour (1.5 cups)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
85g room temp butter (6 tbsp)
3/4 cup coconut or maple sugar (raw cane can be substituted)
2 large room temp egg whites (save your yolks for a caesar dressing)
80g room temp sour cream/creme fraiche (1/3 cup)
1 tsp vanilla
1/8 cup ginger juice
1/8 cup water