Prepare tart pans or cheesecake tins with parchment paper or butter and flour them so that the cake does not stick.

Beat the first 8 ingredients together.

Pour a thin layer of dough into the pans and bake at 300ºF until lightly browned and firm. This cake can be stored in the refrigerator or freezer for several days before use (if so, thaw first).

Whisk together the apricot jam and orange juice or liqueur. When the cake is cool, brush a thin layer of the sauce on top. Slice the mangoes and place the slices in a nice pattern on top. Brush again with the sauce to coat the fruit. Serve immediately.