Mango Upside-down Cake

Preheat oven to 350°F. Butter a 9-inch round cake pan. Set aside.

Make the topping: In a small saucepan, melt butter and stir in brown sugar. Simmer for about 2 minutes. Pour mixture into cake pan and add mangoes, spreading out the slices to create a fan-like pattern.

Prepare the batter: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In an electric mixer fitted with the paddle attachment, cream butter and sugar on high until pale yellow and fluffy, about 5 minutes. Add egg yolks one at a time until incorporated. Add vanilla. Lower speed and add half of the flour mixture. Mix in mango nectar and milk, then add remaining flour mixture. Mix until combined.

In another bowl, beat egg whites until soft peaks form. Fold egg whites into batter.

 Carefully pour cake batter into prepared pans, spreading evenly. Bake for about 30 minutes or until a toothpick inserted into the center of the cake comes out clean.

Cool in pan for 15 minutes then invert the cake onto a plate. Cool completely on a wire rack. Garnish with extra mango slices.