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    You are in: Home / Recipes / Mango Ginger Upside-Down Cake Recipe
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    Mango Ginger Upside-Down Cake

    Average Rating:

    3 Total Reviews

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    • on May 03, 2013

      This is a very good upside down cake. The ginger gets lost, so may as well not use it. I like a simple mango/lemon sauce on top of it. I love it when I not only don't have to enter a recipe, but also find one even better than the one I was about to enter. I have 2 mango trees and am always looking for a new way to enjoy them!!!!

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    • on May 22, 2012

      Lovely, the cake is moist and delicious. I ended up substituting crystalized ginger for ground ginger due to my two year old believing ginger is too spicy! :) As well I used two whole eggs in place of the egg whites. Added apricots and peaches too! This recipe is a gem and completely customizable!

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    • on August 05, 2007

      well this was differnet, I have made pineapple upside down cakes in the past but cannot remember making one using mango, mine was baked well before the 40 minutes, used real eggs and increased the vanilla to 2 teaspoons, great cake Kel, thanks for sharing hon!...Kitten:)

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    Nutritional Facts for Mango Ginger Upside-Down Cake

    Serving Size: 1 (137 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 286.3
     
    Calories from Fat 81
    28%
    Total Fat 9.0 g
    13%
    Saturated Fat 5.5 g
    27%
    Cholesterol 23.3 mg
    7%
    Sodium 281.9 mg
    11%
    Total Carbohydrate 47.5 g
    15%
    Dietary Fiber 1.3 g
    5%
    Sugars 30.6 g
    122%
    Protein 4.8 g
    9%

    The following items or measurements are not included:

    crystallized ginger

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