1. Pre-heat your oven to 180 C. Grease and line a 22cm springform tin. Peel the mango and slice
off cheeks. Place the mango flesh in the base of the pan.2. Pop butter and sugar in the small bowl of an electric mixer and beat until pale and creamy. Add the eggs,
one at a time, beating will after each addition. Sift the flour and fold into butter mixture alternatively with
the ground almonds, rind and juice.3. Gently spoon the batter into the cake tin, covering the mango. Cook for 35 minutes at 180C. Reduce
temperature to 150C and bake for a further 30 minutes or until cooked when tested with a skewer. Leave
in the tin for 5 - 10 minutes, then turn out onto a serving platter. Brush Syrup over top of cake to glaze.
To make the Syrup: Pop the juice, sugar and water in a saucepan and stir over medium heat until the sugar
dissolves. Bring to the boil and cook without stirring for 3 - 4 minutes until syrup thickens slightly.Serves 8 - 10 (may be served warm or cold)
