Mango is used here instead of the traditional pineapple to make an upside-down cake, a nice twist to a retro classic.
Preheat the oven to 220C/425F/Gas 7.
Gently melt the butter in a small oven-proof, non-stick frying pan over a low heat. Add the lemon juice and sugar and stir.
Add the mango cubes and cook for 3-4 minutes, to caramelise.
To make the sponge, blend the butter and sugar together in a food processor until pale and fluffy. Add the flour, eggs, egg yolk, cardamom and cinnamon and pulse again to combine.
Pour the sponge mixture on top of the mango in the pan. Transfer to the oven and bake for 15-20 minutes, or until golden and cooked through.
Remove from the oven and turn out onto a serving plate. Dust generously with icing sugar and serve.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).