Coconut and Mango Friands
Delight your senses with these irresistibly fluffy Coconut and Mango Friands—a tropical twist on the classic Australian treat. Crafted with a rich blend of almond meal, shredded coconut, and silky egg whites, these moist cakes are infused with the sweet, juicy flavor of fresh mango cubes. The golden-baked friands come together effortlessly in just 20 minutes of prep time, thanks to a simple whisk-and-fold technique, making them perfect for both amateur bakers and seasoned pros. A sprinkle of desiccated coconut on top adds a touch of crunch and visual appeal, while their light, nutty texture pairs beautifully with your favorite hot beverage. Whether served for brunch, as a tea-time snack, or an elegant dessert, these tropical friands are destined to impress.
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Recipe Information
Ingredients
- 125 grams unsalted butter
- 185 grams icing sugar (powdered sugar), sifted
- 85 grams almond meal (ground almonds)
- 50 grams all-purpose flour, sifted
- 40 grams unsweetened shredded coconut
- 5 large egg whites
- 1 medium ripe mango, diced into small cubes
- 2 tablespoons desiccated coconut (for sprinkling, optional)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 12-cup friand pan or muffin tin. Alternatively, line the pan with baking paper for easy removal.
Melt the unsalted butter in a small saucepan over low heat, or in a microwave-safe bowl. Allow it to cool slightly while preparing the other ingredients.
In a large mixing bowl, combine the sifted icing sugar, almond meal, all-purpose flour, and shredded coconut. Use a whisk to ensure the dry ingredients are evenly mixed.
In a separate clean bowl, lightly whisk the egg whites until frothy. You do not need to beat them to stiff peaks — just enough to break them up and achieve a foamy texture.
Pour the frothy egg whites into the dry mixture. Add the melted butter and gently stir with a spatula until the batter is smooth and well combined.
Carefully fold in the diced mango, ensuring the pieces are evenly distributed throughout the batter.
Spoon the batter into the prepared friand or muffin pan, filling each cavity to about three-quarters full. Sprinkle the tops with desiccated coconut if desired.
Bake in the preheated oven for 20-25 minutes, or until the friands are golden brown and a skewer inserted into the center comes out clean.
Remove the friands from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the friands warm or at room temperature. They pair beautifully with a cup of tea or coffee.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 20% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 18.4 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 132 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
