1. Mango best buy "Champagne" variety, as when baking other varieties become "hairy", but many times I have it was prepared and solved this problem: when I have champagne mango, I cut into slices not to the middle, because the "hairy" part of mango is located near the bone. Thus, mango peel and cut into slices.

2. 60 g of butter to melt on medium heat, once melted add the brown sugar and decreasing the fire, melt the sugar, stirring occasionally. You need to cook about 2 minutes until you get a thick paste. Form with detachable bumpers of grease and there to pour our pasta. Try to distribute it across the surface, if it does not - it's not scary. Then there are the mango slices, put them in any form that is closer to your heart I made it for my parents and my husband's parents and decided that we it would look like ka sunflower.

3. I did 2 rows of mango petals. The middle can be filled with pieces of mango, other fruit, nuts (like me) and can leave just like that, too, will be beautiful.

4. Connect 115 g butter room temperature, white sugar and whisk until fluffy - about 5 minutes.

5. Add one egg and yolk, whisking well after each. Add vanilla and whisk.

6. Flour, baking powder and salt to combine and mix. Add half of flour to egg mixture and stir UNTIL smooth.

7. Squeeze the juice from oranges, it took me 2 orange, you can replace store-bought juice. Pour the juice into the dough and mix on slow speed with electric mixer UNTIL smooth. Add the remaining flour and stir with a wooden spoon, UNTIL smooth, don't overdo it.

8. Pour the batter on mango and send in the oven for 50 minutes at 190*C.

9. To give to cool in pan 10 minutes, invert on a plate and allow to cool.