Little Mango Cakes

90g unsalted butter, softened, plus extra melted butter to grease.
1 large mango, peeled and thinly sliced
185g caster sugar (divide into 120g & 65g)
2 eggs beaten
60g self-raising flour
2 tablespoons desiccated coconut
2 teaspoons grated lime
40ml coconut milk
1 lime juiced
Pouring cream to serve

Can use ramekin instead of muffin tray

Preheat oven to 190°C. Grease flour 250ml (one cup) muffin holes with melted butter. Lay the mango slices in the bottom of each muffin hole to cover the base. Place the butter and 120g of the sugar in a mixer and beat until pale and light. Gradually add the eggs, then fold in flour, stir in the coconut and lime rind, then add 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.

Meanwhile, place the lime juice, 125ml (½ cup) water and the remaining sugar (65g) in a saucepan over low heat, stirring until the sugar dissolves. Increase heat to high and simmer for five minutes. Set aside and cool slightly. 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.

~Jeanne Pascual December 02, 2007, at 04:00 PM

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