It’s almost the end of the unofficial last day of Summer!
Summer’s last hurrah before it’s Fall’s turn to shine, and what fruit could be more fitting to end Summer on than mangoes?
And what about pineapple?
Nothing, I tell you, which is what makes this dessert a perfect ending to any Summer cookout, including ours.
1 1/3 c cake flour
1/2 tsp baking soda
1 Tbsp baking powder
1 stick of butter, softened
1/4 tsp salt
1/2 c Greek yogurt
2/3 c granulated sugar
1 tsp vanilla extract
1 c fresh pineapple, diced
Upside Down Topping:
2 Tbsp butter
1/4 c packed brown sugar
2 ripe Mangoes
1) Start by cutting the ends off of the pineapple. Then begin peeling the pineapple by slicing down the outside lengthwise.
After that, if there are still little brown eyes left on the pineapple (and there will be), then you can either remove those one by one with a small paring knife or cut them out in a diagonal, like this.
Then, cut the pineapple in half and then quarters. Now, you can easily use a small knife to remove the fibrous core. Then, chop each pineapple quarter into very small pieces.
2) Then the mangoes.
Now, I’m just going to go ahead and admit that I can count the number of times I’ve cooked with mangoes on three fingers (and that’s including this recipe), so I am by far no expert, not even an amateur, at peeling and slicing a mango.
In fact, if there was a contest to see who could do it the fastest. . . . well, I wouldn’t even be dead last. So, if you’re like me and all thumbs when it comes to this specific fruit, my best advice is to Google it. I did, and do you know what? My slices still ended up being a little wonky. But there were a few that were usable. And the rest, well, let’s just say, they may not have been pretty, but they were delicious.
3) Preheat the oven to 350 F degrees. Then, in a large mixing bowl, cream together one stick of softened butter and the granulated sugar. Add the egg and blend together.
Add the Greek yogurt and vanilla extract, mixing well.
4) Combine the cake flour, baking soda, baking powder, and salt.
Add to the butter and Greek yogurt mixture in thirds, mixing well after each addition.
5) Fold in about a cup of the finely diced fresh pineapple.
6) Place two tablespoons of butter in an iron skillet and melt in the preheated over. Remove once it’s completely melted and sprinkle a 1/4 cup of brown sugar in the bottom of the skillet.
7) Line the bottom of the skillet with the mango slices.
8) Bake in the preheated oven for about 35 – 40 minutes or until an inserted tester comes out clean.
9) Remove the cake from the oven (being careful as skillet will be very hot) and let it cool for about 15 minutes before unmolding.
Run a small knife around the edge of the cake to help loosen it from the pan. Place a serving platter on top of skillet and invert.