Preheat oven to 350 degrees. Butter a 9-inch round cake pan, set aside.
In small saucepan, melt ½ stick of butter and stir in brown sugar, simmer for about 2 minutes. Pour sugar mixture into prepared cake pan and top with sliced mango, creating a fan pattern.
In medium bowl, whisk together flour, baking powder, salt, cloves, and cinnamon. Set aside.
In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat remaining whole stick of softened butter, granulated sugar, and orange zest on high until pale yellow and fluffy, about 5 minutes.
Add whole egg yolks, 1 at a time until incorporated. Add vanilla. Decrease speed to low and add half of flour mixture. Next, add in mango nectar, and milk blending until fully incorporated. Add remaining flour mixture and mix until completely incorporated.
In another clean bowl, beat egg whites until soft peaks form then fold into batter. (TIP: If you are using the same mixer, clean attachments thoroughly and ensure they are completely dry before whipping egg whites.)
Carefully pour cake batter over large ripe mango slices, spreading evenly. Bake for about an hour, or until toothpick inserted into center of cake comes out clean.
Cool in pan for 15 minutes then invert cake onto plate, and cool completely on a wire rack.
Garnish with whipped cream, powered sugar, and candied orange peel.
Hint use large heavy mango slices to prevent fruit from floating sprinkle flour over them.