Ingredients

The following ingredients have 4 Servings
  • 425 g canned mango in syrup sliced
  • 90 g unsalted butter
  • 3/4 cup caster sugar
  • 2 egg lightly beaten
  • 1/2 cup self-raising flour
  • 2 tbs ground almonds
  • 2 tbs coconut milk
  • 2 tbs lime juice

Instruction

  • Preheat oven to 200C. Lightly grease a 4 x 1-cup muffin pan and line with mango slices.
  • Beat butter and ½ cup of the sugar in a bowl until light and creamy. Gradually beat in eggs, beating well after each addition.
  • Fold in flour, add almonds and coconut milk and spoon into muffin pan.
  • Bake for 25 min or until a skewer inserted comes out clean.
  • Syrup: Place lime juice, remaining sugar and ½ cup of water in a small saucepan and stir over low heat until sugar dissolves, increase heat and simmer for 10 minutes.
  • Pierce each cake with a skewer several times, then drizzle syrup over the top and allow to stand for 5 minutes to soak up liquid.