Mango Almond Macaroon Torte

Directions

1. 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.
2. Cook, stirring, till brown sugar melts and comes to a simmer. Remove from heat.
3. Core, peel and cut mangos into 1/4" slices. Arrange slices over sugar mix in pan in concentric circles. Place over low heat and simmer for 8 min. Remove from heat and set aside. Place almonds in food processor and process till paste forms. Add in matzah meal, white sugar, vanilla, and lime zest.
4. Process till combined. In a small bowl, whisk egg whites till frothy. Add in to food processor and process till smooth. Carefully spread almond mix over the mangos. Bake for about 30 min till crust is lightly browned around the edges. Place on a wire rack and let cold in pan for 20 min. Run a knife around edge of pan to loosen, then invert onto a cake plate. Let cold completely before serving.
5. Serves 8-12.