In a sauce pan mix together brown sugar, butter and water.

Cook on low flame until every thing melts and starts boiling.

Switch off flame and pour the caramel immediately into a deep 9" cake pan.

Arrange the sliced mangoes covering the whole base.

Preheat oven to 175°C.

In a saucepan, mix together both sugar to melted butter and heat until sugar dissolves.

Remove from flame and add milk.

Mix it well until combined.

Add curd and mix well. It will be warm at this stage. You can use it directly into the batter.

Mix together flour, baking powder and baking soda.

Pour the curd, butter and sugar mixture into the flour and whisk until you get a smooth batter.

Pour the batter on top of the mangoes.

Bake for 40-45 minutes in the preheated oven or until a tooth pick inserted comes out clean.

Remove the pan to counter and let it sit for 5-10 minutes.

Place a serving plate on top and flip the tin.

Gently remove the tin and let the cake cool down in the plate.

Slice it into wedges and enjoy..