About this recipe:Colourful, tropical mango is the perfect match for an upside down cake. I made this for a dinner party and everyone adored it. I love the touch of honey, too - it goes so well with the mango.
Preheat oven to 180 C / Gas 4. Grease a 23cm (9 in) round cake tin.
Combine the flour, baking powder and salt in a bowl. Set aside.
In the prepared tin, combine 50g butter and honey. Place tin inside the oven until the butter melts and begins to bubble. Remove from oven and set aside.
In a large bowl, cream together 75g butter and caster sugar until light and fluffy. Beat in the egg, then the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Arrange mango slices around the edges of the prepared tin, overlapping slightly. Carefully cover with the cake mixture.
Bake in the preheated oven for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool 15 minutes before inverting onto a serving plate.