I had meant to make berry and coconut friands like the ones Agnes made, but when I came to make them, I discovered that I had used up all the frozen berries. So necessity being the mother of invention, I instead grabbed some mangoes from the fruit bowl and used that instead. I know that mango and coconut go well together as many Asian desserts use that combination of flavours.
The friands were very moist and moorish. The coconut was the dominant flavour but when you reached the centre, the mango had softened to a custard like consistency and provided a burst of flavour and slight sourness, perfect.
Mango and Coconut Friands
INGREDIENTS
125g unsalted butter
1/2 cup self-raising flour
1 2/3 cups icing sugar
1/2 teaspoon baking power
1/2 cup ground almonds
3/4 cup fine desiccated coconut
5 large egg whites
oil for greasing
mango pieces
icing sugar to serve
METHOD
1) Preheat the oven to 175C.
2) Melt the butter and leave to cool until just warm.
3) Sift together the flour, icing sugar and baking powder, then stir in the ground almonds and coconut.
4) Whisk the egg whites until fluffy but not stiff.
5) Fold into the dry ingredients then fold in the melted butter and set the mixture aside for 10 minutes.
6) Spray or brush friand moulds with oil. Pour the mixture in, add a couple of pieces of mango and bake for 20 minutes.
7) Cool on a rack before tipping out on the moulds. Dust with icing sugar.
Yum, Thanh! Mango and coconut was an inspired idea.
ReplyDeleteThanks Agnes. It was a bit of luck that I had some mangoes handy. Otherwise it would have been banana and coconut, which I don't think would have been as good.
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