Family friendly Dessert

Little mango cakes

Name: Little mango cakes
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4
Ingredients: 90g unsalted butter, softened, plus extra melted butter to grease; 1 large mango, peeled, thinly sliced; 185g caster sugar; 2 eggs, beaten; 60g self-raising flour; 2 tablespoons desiccated coconut; 2 teaspoons grated lime rind; 40ml (2 tablespoons) coconut milk; 1 lime, juiced; Pouring cream, to serve

Rate now

35m

30m

Jump to recipe

by Valli Little

delicious. team

Oct 03, 2015

Mouthfuls of mango make these go down a treat.

90g unsalted butter, softened, plus extra melted butter to grease
1 large mango, peeled, thinly sliced
185g caster sugar
2 eggs, beaten
60g self-raising flour
2 tablespoons desiccated coconut
2 teaspoons grated lime rind
40ml (2 tablespoons) coconut milk
1 lime, juiced
Pouring cream, to serve

Method

1.

Preheat the oven to 190°C.
2.

Grease four 250ml (one cup) muffin holes with melted butter.
3.

Lay the mango slices in the bottom of each muffin hole to cover the base.
4.

Place the butter and 120g of the sugar in a mixer and beat until pale and light. Gradually add the eggs, then fold in the flour. Stir in the coconut and lime rind, then add the milk, stirring the mixture gently until everything is combined. Divide the mixture between the muffin pans and bake for 20-25 minutes or until golden and cooked through (they are ready when a skewer inserted into the centre comes out clean).
5.

Meanwhile, place the lime juice, 125ml (1/2 cup) water and the remaining sugar in a saucepan over low heat, stirring, until the sugar dissolves. Increase heat to high and simmer for five minutes. Set aside to cool slightly.
6.

Drizzle the syrup over the cakes in the pan and leave for 10 minutes to cool, then turn out over a baking tray (to catch the syrup). Serve with cream.