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Mango framingtons
Mango framingtons
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Prep Time:
75 minutes
Cook Time:
20 minutes
Total Time:
95 minutes
"A delicious fusion of Australia's beloved friands and lamingtons, infused with the tropical flavor of mango."
Ingredients:
  • 60g desiccated coconut
  • 70g almond meal
  • 150g plain flour
  • 300g icing sugar
  • 4.00 gm baking powder
  • 8 eggwhites
  • Finely grated zest of 1 lemon
  • 250g unsalted butter, melted, cooled
  • 140g shredded coconut
  • 2 mangoes
  • 85g pkt mango jelly crystals
  • 200ml thickened cream, lightly whipped
Instructions:
  • Preheat your oven to 180°C and generously grease a 12-hole friand pan.
  • Combine desiccated coconut, almond meal, flour, icing sugar, and baking powder in a food processor. Pulse until well mixed and smooth, ensuring there are no lumps.
  • Whisk egg whites in a bowl until frothy. Mix in dry ingredients, lemon zest, and butter. Distribute mixture into friand molds and bake for 20 minutes or until golden and a skewer comes out clean. Let cool, then overturn onto a wire rack to cool completely.
  • Puree the flesh of 1 ripe mango until smooth, yielding about 2/3 cup. Mix 2 packets of jelly crystals with 2 1/2 cups (625ml) boiling water until dissolved. Stir in the mango puree. Refrigerate for 40 minutes, or until the jelly sets to the consistency of a firm egg white.
  • Once the cakes have risen slightly, trim the tops to create a flat surface. Next, coat the cakes in jelly before covering them in coconut flakes. Proceed by thinly slicing the remaining mango. Cut each cake in half horizontally, fill them with cream and mango slices, and present them for serving.

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