Roughly chop the nuts. Cream fat, sugar, salt, lemon peel and vanilla sugar. Stir in eggs. Loosely add flour and nuts and mix into crumbles. Keep cold.
Wash the mango and grate dry. Cut the flesh from the core. Cut the flesh into 4 thin slices for decoration. Peel and slice the rest of the fruit flesh. Grease 2 pie dishes (15 cm Ø) and press 1/3 of the crumbles into each dish, pressing the rim up. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Spread the mango on the cake. Spread the rest of the crumbles on the tartlets. Bake in the oven at the same temperature for another 20-25 minutes. Let the cake cool down.
Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Spread the mango on the cake. Spread the rest of the crumbles on the tartlets. Bake in the oven at the same temperature for another 20-25 minutes. Let the cake cool down. Decorate with mango. Delicious with vanilla sauce