Dessert Mini Mango Cakes

Ingredients:

425 g mango slices

90 g butter

125 g caster sugar

2 eggs, lightly beaten

60 g self raising flour

2 tbsp ground almonds

1 tbsp desiccated coconut

40 ml coconut milk

Lime zest to garnish

2 tbsp lime juice

60 g caster sugar (extra)

1. Preheat the oven to moderately hot 200C.  Grease 4 1 cup muffin holes and line two mango slices.
2. Put the butter and sugar in a bowl and beat until light and creamy.  Gradually add the egg, beating well after each addition.  Fold in the sifted flour, then add the almonds, coconut and coconut milk.  Spoon into the muffin and bake for 20-25 minutes, or until a skewer comes out clean when inserted in the middle.
3. To make the syrup, put the lime juice, extra sugar and 125 ml water in a small saucepan and stir over low heat until the sugar dissolves.  Increase the hear and simmer for 3 minutes, or until thick and syrupy.
4. Run a knife around the edge of the cakes and turn out.  Drizzle with syrup and sprinkle with lime zest.