Topping:

1. Peel the mangoes (2 large) and cut them into 2cm slivers. When you can’t get any more from the mango seeds, set them aside to use later in the cake batter. Also, set aside any mango juice that has ended up on the cutting board while you were preparing the slivers.
2. Place the mango slivers into a mixing bowl. Add lemon juice (from 1 lemon) to the bowl. Allow this to sit while you continue your preparation.
3. Grease the base and sides of a 20cm round cake tin well with butter. Line the base and sides with baking paper.
4. Sprinkle the brown sugar (1/3 cup) over the base of the greased cake tin.
5. Arrange the soaked mango slivers over the brown sugar in any pattern you wish. Make sure to fill all the space for an aesthetically pleasing end result. Set aside. You can discard any remaining lemon juice.

Cake:

1. Preheat the oven to 180C.
2. Add the self raising flour (240g), sugar (200g), milk (110g), butter (100g), egg (1), vanilla (1 tsp), salt (pinch) and reserved leftover mango juice to the bowl. Get the leftover mango seeds and squeeze along the flesh firmly with your fingers so that any remaining juice goes into the mixer bowl. Blend Speed 5 / 30 seconds. Scrape down sides.
3. Blend again Speed 5 / 30 seconds. Spoon the mixture on top of the mangoes in the cake tin, taking care not to disturb your mango slivers.
4. Bake for 40-50 minutes, or until golden on top and cooked through.
5. Let cool on a wire cooling rack for at least 20 minutes.
6. Run a thin knife gently along the edges of the cake tin. Place a plate upside down over the cake before inverting and allowing to continue cooling.
7. Once it is cool enough, you can remove the baking paper if it has stuck to the cake.
8. Serve while slightly warm, and sprinkle with pomegranate arils (2 Tbsp).
9. Enjoy!