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Kids who love to cook

Thursday, August 14, 2008
My 8 year old loves to cook, so when I received this video from the National Mango Board I could not resist. This little guy is so cute. His name is Dean Sturt and he is the winner in the organization's first ever Rising Mango Star video contest for 8-14 year olds.

Dean, who is 10 years old, stood out amongst other aspiring chefs with his unique video and stellar dish, Mangolicious Flip Flop Cake. The grand prize for Dean was an opportunity to appear with Ingrid Hoffmann in the September issue of television’s video magazine Health & Home Report.

Dean is no newbie to the kitchen, in fact he’s been cooking since he was three years old. His mom used to hear him scooting the kitchen chair up to the counter to make “soup,” a pan filled with water and spices. Since then, Dean has been cooking non-stop and wants to someday make it his career.

His recipe was inspired by his mom and his favorite part of any meal—dessert! Dean wanted to create a recipe to appeal to those with the same love for sweets. Dean’s Mangolicious Flip Flop Cake recipe is a moist cake made with fresh pureed mangos. The cake resembles a traditional upside down cake, but instead has a beautiful design of scrumptious mangos on the plate. A real work of art!

Check out his video...

...then make the recipe. Yum!


  • 4 mangos, peeled, pitted and sliced; divided
  • ½ stick butter, melted
  • 2/3 cup firmly packed light brown sugar
  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 stick butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla


Preheat oven to 350 °F.

Butter a 9” x 2” round cake pan. Pat the slices of mango dry with paper towels. In a small bowl, stir together the butter and the brown sugar. Spread evenly in the 9” x 2" pan. Arrange the mango pieces from two mangos to your liking on the sugar mixture, reserving the rest for mango puree. Set aside.

Into a bowl sift together the flour, baking powder, salt and cinnamon. In another bowl with an electric mixer, cream the butter and the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

In a food processor, puree remaining mangos to make ¾ cup. Add the flour mixture alternately in batches with the pureed mangos, beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45-55 minutes, or until a toothpick comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge and invert onto a platter.

Prep Time:20 minutes
Cook Time:45 to 55 minutes