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Serves 8-10

Prep time: 15 minutes

Cook time: 75 minutes 



  • 100g caster sugar
  • 30ml water 
  • 30g butter 


  • 2 tins Goldcrest Mango Slices 
  • 175g butter, softened
  • 175g caster sugar
  • 3 XL eggs, room temperature & lightly beaten
  • 2 tsp vanilla extract 
  • 225g flour 
  • 2 tsp baking powder
  • 80ml milk, at room temperature


  1. Preheat oven to 180˚C. 
  2. Line the sides of a 20cm springform tin with baking paper. 
  3. Lightly spray the tin with non-stick spray. 

To make the caramel:

  1. Place caster sugar and water in a small saucepan. 
  2. Mix it well and clean down the sides with a wet pastry brush. 
  3. Place over medium heat.
  4. Bring to the boil and cook without stirring until the sugar turns a deep rich caramel colour. 
  5. You can swirl the pan carefully to allow for even caramelization but do not stir. 
  6. Add the butter and swirl to incorporate evenly. You can now also mix with a spatula. 
  7. Pour the hot caramel immediately into the cake tin, covering the base evenly. 
  8. Leave to cool.

For the cake:

  1. Drain the Goldcrest mangos and dry them well on paper towel. 
  2. Arrange the mango slices over the caramel in the cake tin.
  3. Using an electric / stand mixer cream the butter and the caster sugar together until pale and fluffy. Slowly pour in the beaten eggs and vanilla, mixing well between each addition. 
  4. Combine the flour, baking powder and a pinch of salt together.
  5. Add the dry ingredients to the mixer. Finally add the milk and mix until smooth.
  6. Carefully spoon the cake mixture over the mango slices and smooth. 
  7. Bake for 50-60 minutes or until a cake tester / wooden skewer comes out clean. 
  8. Allow the cake to cool in the tin for 10 minutes before turning out onto a serving dish.
  9. Slice and serve.