Ingredientes para Coconut And Mango Friands
- 100g caster sugar
- 75g all-purpose flour
- 50g desiccated coconut
- 50g almond meal
- 3 large egg whites
- 60g unsalted butter, melted
- 1/2 medium fresh mango, diced
- Dried Cranberries
- Icing sugar, for dusting
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Cómo preparar Coconut And Mango Friands
- Preheat oven to 175°C (350°F). Grease six mini loaf tins (approximately 1/2 cup capacity each).
- In a large bowl, whisk together 100g caster sugar, 75g plain flour, 50g almond meal, and 50g desiccated coconut until well combined.
- Add 3 large egg whites and whisk until just combined. Don't overmix.
- Stir in 60g melted unsalted butter until thoroughly incorporated.
- Divide the batter evenly among the prepared mini loaf tins, filling each about ¾ full.
- Press several pieces of fresh mango (approximately 1/2 a medium mango total, diced) into each friand.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the friands cool in the tins for 4 minutes before gently turning them out onto a wire rack to cool completely.
- Dust with icing sugar before serving. Store in an airtight container for up to a week.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
99g
Fat
62g
Carbs
11g
