Mango Cake

Grease a 24 cm diameter cake pan with half the dough, creating an undulating surface

Bake this part of the dough for about 10 minutes before adding the filling

Mix together in a saucepan the sugar, pineapple juice, and salt

Heat until boiling, then reduce heat to simmer

Cook the mangoes in the pineapple juice until they are soft, stirring occasionally to keep them covered with the liquid

Gently remove the mangoes and arrange them on top of the dough

Mix together the cornstarch with a little cold water and add it to the saucepan

Cook over low heat until the mixture thickens

Add in the vanilla and butter or margarine, spreading it evenly over the mangoes

Roll out the remaining dough with a rolling pin and cut it into a long strip (1 meter)

Starting from the center of the cake, place the twisted strip in a spiral shape over the mangoes

Bake in a moderate oven (170°C) for about 40 minutes or until the dough is lightly golden brown

Cake Dough:

Melt the cold unsalted butter or margarine into small pieces and mix with flour using your fingertips to form a crumbly mixture

Gradually add in the water, one tablespoon at a time, mixing quickly with a fork

Knead 3 or 4 times to form a ball, without worrying about achieving a smooth and uniform texture

Wrap the dough in plastic wrap and refrigerate for 1 hour

Roll out the dough on a clean surface dusted with flour.