Something unusual? Here you go! You can reduce the amount of chili flakes if you want to.

1. Preheat the oven to 170C fan bake. Line a 22cm tin with baking paper.

2. In the bowl of an electric mixer, cream the butter, sugar and lime zest until pale, light and fluffy. Add the vanilla and then the eggs, one at a time, mixing well after each addition.

3. In 2 parts, mix in the flour, ground almonds and chilli flakes. Finally, add the lime juice. Stop your electric mixer once all of the ingredients are combined. Be careful not to over mix.

3. Spoon the batter into the tin and spread out to the sides. Evenly dot in the mango cubes and press each one down lightly.

4. Bake for approximately 45 min or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake to cool for 10 min before turning out onto a cooling rack.

5. Meanwhile, make the glaze. In a small bowl mix together the icing sugar, lime zest and juice, and chilli flakes. You may need to add extra icing sugar or lime juice to get the glaze to a thick, but spreadable consistency. Once the cake is completely cool, spread the glaze over the top of the cake.

6. In a separate bowl, mix together the salt, chilli flakes and lime zest. Sprinkle the salt around the edge of the cake to create a ring.

7. Serve at room temperature.

TIPS:
Refrigerate in an airtight container for up to 3 days.