1/4 cup butter or margarine
1 cup granulated sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
2 cans mangoes *
1 cup juice from canned fruit
Heat oven to 375 degrees F.
Cream together softened margarine and sugar.
Sift flour, baking powder and salt.
Add alternately dry ingredients with milk and vanilla extract. Beat well until smooth. Pour batter into 9-inch square cake pan.
Place the mangoes over batter. Pour juice over the top.
Bake or 45 minutes or until tester comes out clean.
Serve with whipped cream or ice cream.
* For fresh mangoes - peel skin of 4 mangoes (halved) and simmer for a few minutes with 1 cup water and 1/4 cup sugar. Use its liquid for juice.