Instructions: For Torte: Whisk eggs, 3/4 cup sugar, lime juice and lime peel in heavy medium saucepan to blend. Whisk over medium-high heat until mixture thickens and just comes to boil, about 6 minutes. Transfer lime curd to small bowl; press plastic wrap directly onto surface. Chill until very cold, at least 3 hours and up to 3 days.

Line 9 1/4- by 5 1/4- by 2 3/4-inch loaf pan with 2 layers of plastic wrap, leaving long overhang. Stir rum and remaining 2 tablespoons sugar in small bowl until sugar dissolves. Trim brown layer from outside of cake. Cut cake horizontally into 3 equal layers. Beat cream cheese in large bowl until fluffy; gently fold in cold lime curd.

Trim bottom cake layer to fit pan bottom; reserve cake trimmings. Brush layer on both sides with 1/3 of rum syrup. Place in pan; spread 1 1/2 cups lime curd mixture over top. Brush second cake layer on both sides with 1/3 of rum syrup. Place in pan; spread remaining lime curd mixture over top. Brush third cake layer on both sides with remaining rum syrup. Place on lime curd mixture; press to adhere. Press reserved cake trimmings around sides. Cover torte with plastic overhang. Refrigerate torte at least 1 and up to 2 days.

For compote: Stir first 4 ingredients in large bowl until sugar dissolves. Mix in mangoes. Cover; chill up to 1 day.

Using plastic as aid, lift torte out of pan and unwrap. Cut crosswise into 12 slices. Arrange slices on plates. Top with compote. Garnish with lime slices.

This recipe yields 12 servings.

Comments: Check the supermarket produce section for fresh peeled and sliced mangoes. You"ll need about four cups of diced mangoes.

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