14 oz alfonsomangosabout 4/6 mangos peeled and cubed
1/2 cuppassion fruit pulpjuice is fine too
5tbscaster sugar65 g
Heat the oven at 325 F 170C Butter and line with parchment paper a 9 1/2 inches 24cm spring form cake pan
Grate the zest of the oranges and reserve. Peel the oranges, discard the peel and put the oranges flesh into a food processor. Pulse to a puree, then transfer to a measuring cup. You should have 3/4 of a cup or 180ml. Add water if necessary. Set aside.
With an electric beater, beat the butter the sugar, vanilla and the reserved orange zest until light and fluffy. Beat in the eggs one at the time, beating very well between each one. Add a spoonful of flour with the last egg to stop curdling. Slowly beat in the flour, the salt and combine.
Sprinkle the soda over the pureed oranges and as the soda is now active add immediately to the cake batter and slowly beat until combined.
Pour into the lined pan, sprinkle with coconut and spread the mango on top. Bake until the sides of the cake pull away from the pan and a cake tester or tooth pick inserted in the middle comes out clean. About 1 hour and 30 minutes; cover loosely with foil if the top starts to over-brown while baking. Pull out of the oven, run a knife around the sides and leave to cool complelty in to its pan on wire rack before turning out.
Make the glaze. Put the passion fruit and sugar in a small pan over low heat. Cook until thickened, 1 or 2 minutes. Drizzle over the cake.
Can be baked one day in advance and kept in an airtight container.