Preheat your oven to 170ºC (340ºF) and prepare the cake pan by greasing it with butter and lining with parchment paper.

Melt 3 tablespoons of butter in a saucepan, stir in 1/2 cup of brown sugar, then pour caramel into the pan and arrange sliced mangoes over it.

Sift together 1 ½ cups of gluten-free flour blend, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt in a mixing bowl.

Beat 1/2 cup of softened butter with 3/4 cup of granulated sugar until light and fluffy.

Add 2 room temperature eggs one at a time and mix well. Then add 1 teaspoon of vanilla extract.

Alternately add the dry flour mixture and 1/2 cup of milk to the wet mixture, mixing gently.

Pour the batter over the mango slices in the pan and spread it evenly.

Bake for 30-35 minutes or until a toothpick comes out clean.

Cool the cake in the pan for 10-15 minutes before flipping it onto a serving plate.

Serve warm or at room temperature, preferably with ice cream or whipped cream.