Mango Upside Down Cake

• 2 tbsp unsalted butter
• 2 tbsp sugar
• 1 None (14-oz) can mango slices, drained and juice reserved
• 1 None (8-oz) package pound cake mix
• 1 None medium egg
• None None For the Sauce
• None None Juice of half a lime
• 2 tbsp sugar
• 1 tbsp chopped pistachios to garnish
• None None Creme fraiche or custard to serve (optional)

1. Heat butter in large skillet; add sugar. Heat gently, stirring until dissolved. Add mango slices; cook for 2 mins, tossing, until softened. Grease and line an 8-inch cake pan with parchment. Preheat oven to 350u0b0F. Arrange mango slices on the bottom of the prepared pan; set aside.
2. Make pound cake according to package directions, using the egg. Spoon over mangoes; spread evenly using the back of a spoon. Bake for 20-25 mins until cake is golden and cooked through on the top. Loosen edges with knife; carefully turn cake onto a serving plate. Remove parchment.
3. For the sauce: Heat mango and lime juices, sugar and 2 tbsp water in pan until sugar dissolves. Pour over cake; sprinkle with pistachios. Cut into wedges; transfer to plates. Serve with creme fraiche or warm custard, if desired.

butter, sugar, mango, cake mix, egg, lime, sugar, pistachios, crueme fraueeche

Taken from recipes-plus.com/api/v2.0/recipes/26681 (may not work)