Best Coconut And Mango Friands Recipes

TOASTED COCONUT MANGO BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and grease with vegetable oil.
• In a medium bowl, sift the flour, granulated sugar and salt. Add the butter to the dry ingredients and mix with a spatula or spoon. Press the crust mixture into the bottom of the prepared pan. Bake until the crust is lightly browned, about 10 minutes. Let cool slightly.
• For the filling: Blend the mango with 2 tablespoons water in a blender.
• Beat together the granulated sugar and eggs in a bowl until combined. Stir in the lemon zest and juice and mango puree. Stir in the flour.
• Pour the filling over the crust. Lower the oven temperature to 325 degrees F and bake until the filling is set, about 25 minutes. Let cool, then refrigerate at least 1 hour before cutting the bars.
• For the topping: Dust the bars with powdered sugar, sprinkle with toasted coconut and enjoy!

COCONUT AND MANGO FRIANDS

Steps:

• Pre-heat the oven to 350°F
• Combine castor sugar, flour, almond meal and coconut in a large mixing bowl.
• Add the egg whites and stir well with a wooden spoon.
• Add the melted butter and stir well to combine all the ingredients.
• Spoon the mixture into silicone or greased mini loaf pans so that it reaches 3/4 of the way up the side.
• Press several pieces of mango into the cake mixture in each tin. Do the same with the dried cranberries.
• Bake in the oven for 20-25 minutes or until the tops are golden. Test the cake by skewering a toothpick into the center. If it comes out clean the cake is ready.
• Remove cakes from the oven and cool in pans for about 4 minutes.
• Gently turn the cakes out of the tins and cool on a wire rack.
• Sprinkle with icing sugar just before serving.
• To store, keep friands in a air-tight container for up to a week.