Mango coconut flan
1.Preheat oven to 180°C. Grease a closed 24cm (base measurement) springform pan; line the base with baking paper.
2.In a large bowl, whisk egg whites lightly with a hand whisk until combined. Add combined sifted icing sugar, flour, almonds and cardamom, then coconut, rind and melted butter; whisk until combined.
3.Pour mixture into pan. Peel and cut cheeks from mangoes; cut cheeks lengthways into 5mm thick slices. Arrange mango slices around top of mixture in circles. Bake 1¼ hours. Working quickly, sprinkle top with brown sugar. Return to oven; bake a further 10 minutes. Cool flan 10 minutes before transferring to a serving platter.
4.Meanwhile, make lime syrup.
5.Serve cake, warm or at room temperature, drizzled with syrup and sprinkled with nuts. Accompany with yoghurt.
6.In a medium saucepan, combine ingredients; bring to the boil. Reduce heat; simmer 3 minutes or until sugar is dissolved. Cool slightly.
The ingredients can be swapped: cinnamon for cardamom, peaches and almonds for mango and pistachios, and orange for lime. Flan is best made on the day of serving.Note