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1
Combine first 6 ingredients in heavy medium saucepan.
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2
Bring syrup to boil over medium-high heat, stirring until sugar dissolves.
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3
Boil syrup 5 minutes.
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4
Pour into medium bowl; cool 30 minutes.
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5
Mix in mangoes.
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6
Cover and chill at least 2 hours and up to 4 days.
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7
Preheat oven to 375F.
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8
Blend 1 3/4 cups almonds, 2 tablespoons sugar, potato starch, and cinnamon in processor until nuts are finely chopped, about 45 seconds.
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9
Using electric mixer, beat egg yolks, 2 tablespoons sugar, and almond extract in large bowl until very thick and pale in color, about 3 minutes.
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10
Fold almond mixture into yolk mixture.
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11
Using clean dry beaters, beat egg whites, and salt in medium bowl until soft peaks form.
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12
Gradually add remaining 4 tablespoons sugar, beating until stiff but not dry.
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13
Fold large spoonful of whites into yolk mixture to lighten.
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14
Fold in remaining whites in 2 additions.
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15
Transfer batter to 9-inch-diameter springform pan.
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16
Bake torte until puffed and golden brown and tester inserted into center comes out clean, about 30 minutes.
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17
Immediately invert pan onto rack.
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18
Cool torte (upside down) completely.
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19
(Can be made 1 day ahead.
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20
Cover and store right side up at room temperature.)
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21
Melt margarine in heavy medium skillet over medium heat.
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22
Whisk in brown sugar.
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23
Cook until caramel bubbles and is smooth and thick, about 3 minutes.
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24
Mix in remaining 1/2 cup almonds.
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25
Spoon topping over torte.
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26
Cool 1 hour.
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27
(Can be made 6 hours ahead.
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28
Let stand at room temperature.)
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29
Cut around pan sides to loosen torte; release pan sides.
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30
Place torte on platter.
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31
Serve with compote.
