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Mango Upside-Down Cake

2 cups peeled and sliced ripe mangoes
2 tablespoons lemon juice
1 tablespoon plus 1/4 cup butter or margarine
1/3 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup milk

Preheat oven to 350 degrees F.

Combine the sliced mangoes and lemon juice in a non-reactive bowl and toss to coat the mangoes. Allow to stand at room temperature for 15 minutes.

Melt 1 tablespoon of the butter or margarine in an 8-inch cake pan or non-reactive casserole. Using an iron skillet will cause the mangoes to discolor. Add the brown sugar and arrange the mango slices in an attractive pattern.

In a separate bowl, cream the remaining butter or margarine and sugar and beat in the egg. Add the remaining dry ingredients one third at a time, alternating with the milk, and beat until the batter is smooth. Pour over the mangoes. Bake for 50 to 60 minutes, until a wooden pick inserted in the center comes out clean. Allow to cool for 5 minutes, then invert onto a serving platter.

Serve warm or at room temperature.

Serves 6 to 8.

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