MANGO UPSIDE-DOWN CAKE WITH FRESNO-HONEY SYRUP
A classic made tropical and a bit healthier and kicked up with a mild-heat chile
For the Syrup:
1-2 fresno chiles (depending how spicy you want, I used one), thinly sliced
For the Cake:
3tbsp coconut oil, melted
1/2c brown sugar
2 mangoes, peeled
1c rice flour
1/2c tapioca flour
1/4c potato starch
2tsp baking powder
6tbsp soft coconut oil
Preheat oven to 350 degrees. Combine all the syrup ingredients in a small pot and bring to a gentle boil over medium-low heat. Cook 5 min then remove from heat and let cool completely.
Combine the melted coconut oil and brown sugar in a small bowl (it will be clumpy). Line the bottom of a tin 9" pie pan with a circle of parchment paper. Smooth the brown sugar mixture into the bottom of the pan, being sure to go all the way to the edges. Cut one of the mangoes into 1/2" slices. Lay out the slices in the pan atop of the brown sugar mixture in a lovely flower shape.
Chop up the remaining mango and use a blender or immersion blender to puree it with a splash of water until smooth/just a little chunky. Combine the rice flour through salt in a medium-sized bowl and set aside. In a large bowl, use a hand mixer to beat the coconut oil till a bit fluffier. Add in the sugar and beat on medium till fully incorporated. Next add the eggs and pureed mango and beat in until smooth and pale yellow. Add in the flour mixture in three batches on low until just mixed.
Pour batter over the mango in the pan and smooth with a wet spatula. Bake 35-40min until golden-brown and a toothpick inserted in the middle comes out clean. Let cool in the pan for 5 min before flipping onto a serving plate. Remove and discard the parchment paper and pour the fresno-honey syrup on top while still warm so it soaks in. Serve at room temperature, it gets better the longer it sets.
Store at room temperature in a sealed container for up to three days.
Don't do it.