Preheat your oven to 340°F (170°C). Line and grease an 8-inch baking tin. In a small saucepan, melt 1/2 cup of unsalted butter with 1/2 cup of brown sugar, stirring until bubbly. Pour into the prepared tin and arrange mango slices on top.

Using an electric mixer, cream together 1/2 cup of unsalted butter and 1 cup of granulated sugar until fluffy. Add in 2 eggs, mixing one at a time, followed by 1 teaspoon of vanilla extract and 1/2 cup of mango puree.

In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt. Gradually add to the wet mixture, folding gently until just combined.

Pour the batter over the mango slices in the baking tin. Bake for 35-40 minutes or until golden and a skewer inserted comes out clean.

While the cake cools, whip the hardened cream from a can of refrigerated coconut milk with a hand mixer. Sweeten with sugar or honey to taste.

After 5 minutes of cooling, carefully invert the cake onto a serving plate. Serve warm slices with coconut cream.