50 mL (1/4 cup) butter, melted
175 mL (3/4 cup) brown sugar
300 g (1/2 bag) Europe's Best® Sunburst Mangoes, partially defrosted
125 mL (1/2 cup) butter, softened
175 mL (3/4 cup) granulated sugar
5 mL (1 tsp) vanilla
375 mL (1 1/2 cups) All-Purpose Flour
7 mL (1 1/2 tsp) baking powder
5 mL (1 tsp) baking soda
2 mL (1/2 tsp) ground ginger
1 mL (1/4 tsp) salt
250 mL (1 cup) plain yogurt or buttermilk
300 g (1/2 bag) Europe's Best Sunburst Mangoes, defrosted
175 mL (3/4 cup) mango or tropical juice mix
1. In a well-buttered 9-inch (2.5L) springform pan, pour in butter and sprinkle over sugar. Cut Europe’s Best Sunburst Mangoes into smaller pieces and place over sugar. Let stand while preparing cake.
2. For the cake, in a large bowl, cream butter and sugar together until light. Beat in eggs, one at a time. Beat in vanilla. In a separate bowl, combine flour, baking powder, baking soda, ginger and salt. Add flour mixture and yogurt alternately, beating lightly after each addition, making three dry and two liquid additions. Spoon batter gently over mangoes.
3. Place pan on a baking sheet and bake in a preheated 350ºF (180ºC) oven for 55 to 60 minutes or until a cake tester comes out clean. Let cool in pan on rack for 10 minutes. Run a knife around side of pan, invert onto a serving plate.
4. For the sauce, in a blender or food processor, purée mango and juice until smooth. Serve with cake.