Mango and Pecan Cake with Lemon Glaze

Mix in a large bowl the flour, pecans or caju nuts, confectioner's sugar, vanilla extract, and softened butter until a ball forms

Knead with your palms for a few seconds to distribute the butter evenly and shape into a ball

Dust the dough lightly with flour, wrap in plastic wrap, and refrigerate for 2 hours

Divide the dough into 5 parts

Use a spatula to spread one part of the dough over the bottom of an ungreased 9-inch springform pan, leaving a 1/4 inch border around the edges

Prepare another pan in the same way and bake the bottoms at 325°F for about 12 minutes or until lightly browned

Let cool for 2 minutes before removing from the pan

Transfer to a wire rack to cool completely

Repeat with the remaining dough layers

Recheio In a large saucepan, combine the confectioner's sugar and water

Bring to a boil over medium heat, then reduce the heat to low and simmer for about 5 minutes or until the mixture thickens

Remove from heat and stir in the mangoes, lemon juice, and crystallized orange peel

Let cool slightly before using as a filling

Glacê In a small bowl, mix together the confectioner's sugar and hot water until smooth

Add the lemon juice and whisk until well combined

Immediately spread over the cooled cake and let it set at room temperature for at least 30 minutes or refrigerate overnight to allow the glaze to harden.