9 servings | Prep Time: 20 Minutes | Start to Finish: 1 Hour 20 Minutes
1 Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray. In small bowl, mix streusel ingredients with pastry blender or fork until crumbly; set aside.
2 In large bowl, combine 1 cup flour, the granulated sugar, baking powder, salt and 1 teaspoon cinnamon; mix well. Cut in ¼ cup butter using pastry blender or fork until mixture is crumbly. Stir in milk, almond extract and egg until dry ingredients are moistened.
3 Spread half of the batter (about ¾ cup) in pan, forming thin layer. Top with half of the mango; sprinkle with half of the streusel. Drizzle remaining batter evenly over streusel. Carefully spread remaining batter to completely cover streusel. Sprinkle with remaining mango and streusel.
4 Bake 40 to 45 minutes or until center is set when jiggled and toothpick inserted in moist spot near center comes out clean. Cool 15 minutes. Serve warm or cool.
1 Serving: Calories 300; Total Fat 13g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 50mg; Sodium 290mg; Total Carbohydrate 39g (Dietary Fiber 2g); Protein 4g Exchanges: 1½ Starch, 1 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2½
Sweet Secret Frozen mangoes (do not thaw) or refrigerated mango slices in light syrup can be substituted for the fresh ones. Drain refrigerated mangoes and pat dry with a paper towel. Be sure to chop any mango used into the size indicated in the recipe to avoid wet spots in the cake.