Instructions: Preheat oven to 350 degrees F. Lightly grease a 9" round cake pan. Put brown sugar, ginger and lime juice in prepared pan and place over low heat.

Cook, stirring, until brown sugar melts and comes to a simmer. Remove from heat.

Core, peel and cut mangos into 1/4" slices. Arrange slices over sugar mixture in pan in concentric circles. Place over low heat and simmer for 8 minutes. Remove from heat and set aside. Place almonds in food processor and process until paste forms. Add matzah meal, white sugar, vanilla, and lime zest.

Process until combined. In a small bowl, whisk egg whites until frothy. Add to food processor and process until smooth. Carefully spread almond mixture over the mangos. Bake for about 30 minutes until crust is lightly browned around the edges. Place on a wire rack and let cool in pan for 20 minutes. Run a knife around edge of pan to loosen, then invert onto a cake plate. Let cool completely before serving.

Serves 8-12.

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