Combine mango, wine, and sugar in a saucepan, and simmer 5 minutes. Drain mango; chill.
Blanch mint and cilantro in boiling water 10 seconds, and drain. Plunge herbs in ice water, and drain. Combine herbs and corn syrup in a blender, and puree.
To serve, press mango into 1/4-cup measuring cup and turn over onto serving plate with cake slices. Drizzle with herb syrup.