Recipe may contain gluten and wheat.
These mini cakes can be mixed together super quickly in one bowl so they’re perfect when you need something sweet but don’t want to spend a lot of time in the kitchen. The extra sprinkle of freeze-dried mango dust on top gives your tastebuds an instant mango hit.
225g (1 1/2 cups) self-raising flour
1/2 tsp bicarbonate of soda
140g (2/3 cup) caster sugar
80ml (1/3 cup) vegetable oil
2 tsp vanilla extract
435ml (1 3/4 cups) mango puree (see tip)
15g pkt Frisp Mango Crisps
5 Method Steps
Step 1Preheat oven to 200C/180C fan forced. Grease twelve (1/3 cup) muffin pans.
Step 2Sift flour(225g (1 1/2 cups) self-raising flour) and bicarb (1/2 tsp bicarbonate of soda) into a bowl. Stir in sugar (140g (2/3 cup) caster sugar). Make a well in the centre. Whisk oil (80ml (1/3 cup) vegetable oil), vanilla (2 tsp vanilla extract) and 275ml (1 1/2 cups) mango puree in a jug. Gradually stir mango mixture into flour mixture until smooth and well combined (do not overmix).
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
Step 3Divide mixture among prepared muffin pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
Step 4Meanwhile, place mango crisps (15g pkt Frisp Mango Crisps) in a sealable plastic bag. Use a rolling pin to gently crush until finely crushed.
Step 5Brush tops of cakes with remaining puree. Sprinkle with crushed mango to serve.
You will need about 2 small mangoes, flesh chopped and pureed, to make enough puree. You can also use thawed frozen or drained canned mango instead.