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Set aside 1/2 cup of the mango pieces.
Puree remaining mango in a blender or food processor until very smooth.
Set aside 1 cup puree and reserve any remaining for another use.
Preheat the oven to 350F.
In a large bowl, whisk together almond flour, cornmeal, baking powder and salt.
Add mango purée and vanilla, and whisk again, just until combined.
To form each cake bite, mound about 1 tablespoon batter onto a large, parchment-paper-lined baking sheet, spacing them about 2 inches apart.
Press a reserved mango piece into the top of each and bake until firm and deep-golden brown on the bottom, 16 to 18 minutes.
Serve warm or at room temperature.