Posted on Jun 12, 2011 in All Recipe Posts, Cupcakes, Fruit, Special Diet | 24 comments

MMMM Mango …  it’s no secret that I love me some mango.  I know many of you do too, judging by your comments!

The savvy and astute reader, which of course describes each and every one of you, would now be asking: 

Mango?  … and just where are you getting mango from, in June, woman?  Isn’t it winter in your world right about now?

Excellent question.  And indeed, yes, it is winter here in Melbourne.   And rather chilly at that.  Thanks for the reminder :(

Rest assured I am not clocking up gazillions of food miles by purchasing imported mangoes from across the equator, where summer is in full swing.  Towards the end of our summer, I stock the freezer with kilos, yes KILOS,  of frozen mango cheeks to last me through the winter.  Like a squirrel hoarding acorns.  Just in case.

In the event of a mango withdrawal emergency, I’m covered.   Which is a good thing, because such emergencies occur on a regular basis and I need a reminder now and then that summer really does exist.  I have no affinity with the cold, unless it’s in the form of ice-cream.  Plus, I really love mango and can’t bear to wait another 6 months to enjoy it again.  Woo hoo for snap frozen fruit!  I usually keep frozen mango for my protein smoothies, but it’s also great for baking and desserts.

For those of you lucky enough to be enjoying fresh mangoes in season right now … oh, how I envy you.  Spare one to make these gorgeous yummy little cakes.  For the rest of us, we can either wait (what? no!)  or rush out now to buy frozen mango cheeks (tip for Australian readers:  Berry King.  Google it).

It’s hard to go past a good financier.  They are so buttery, light and delicate.  Add mango and a little coconut and you’ve got yourself a mouthful of heavenly goodness right there.  The mango pieces sink into the cake a little as it bakes so that you get a mouthful of fresh mango as you bite into the centre.  I don’t brown the butter for these to keep them light and to let the tropical flavour shine through.  Dainty, tropical deliciousness.  Close your eyes and …

Oh, I’d like to thank you for all the lovely, generous and fabulous comments.  You are the greatest ever!  Without you this blog would have died a sad and lonely death months ago.  I hope you enjoy this and future posts and recipes! :D

These are gluten and wheat free.

Makes 12 financiers

Ingredients
100 grams unsalted butter
4 egg whites, at room temperature
85 grams almond meal
55 grams cornflour
45 grams shredded coconut
145 grams pure icing sugar
few drops natural mango aroma* (optional)
140 grams mango flesh (approx), diced (about 36 small pieces)

* I’ve used a little natural mango aroma in the batter this time, but it’s not necessary.  I bought it a while ago and wanted to try it out.  Lovely flavour but non-essential.  They are delicious without it (and less expensive!).

Instructions
Preheat the oven to 170℃.  I used silicon friand moulds but if using standard friand or muffin tins, grease with a little extra melted butter and dust with extra cornflour.  Be careful to tap out any excess flour.  Set aside.

Gently melt the butter and set aside to cool slightly.  Whisk the egg whites until really foamy.  Do not beat until soft peaks.  We are not making meringue!  Place the almond meal, cornflour, shredded coconut, and icing sugar into the bowl of a food processor and pulse until combined and the mixture is fine.  Sift the dry ingredients together.

Gently fold the dry ingredients into the egg whites.  Drizzle the melted butter over the top of the mixture.  Add the mango aroma, if using, and gently fold only until incorporated.

Spoon the batter into the prepared financier moulds.  Top each financier with 3 pieces of mango.  Bake the financiers at 170℃ for about 30 minutes, until risen and golden.  When cooked, remove from the oven and leave on a wire rack to cool before removing the financiers from the moulds.

Serve at room temperature.  They keep for several days in an airtight container.