Serve this dessert with late night coffee with a warm friand. Any remaining ones will be ideal for tomorrow’s morning tea

Ingredients

• ½ cup flour
• 1½ cups icing sugar
• 1 cup ground almonds
• 1 fresh mango
• 6 egg whites, lightly beaten
• 175 grams butter, melted
• 2 tsp vanilla essence
• 1 tblsp grated lime rind
• 1 tblsp lime juice

Method

1. Sift the flour and icing sugar into a bowl. Stir in the ground almonds and make a well in the centre.
2. Cut the sides from the mango and peel. Slice one half and dice the other. Set aside.
3. Beat the egg whites lightly until they begin to foam. Pour into the well with the butter, vanilla essence, lime rind, juice and diced mango and fold together gently.
4. Three quarters fill 8 well-greased and paper lined muffin tins or friand moulds and garnish each with the remaining mango slices.
5. Bake at 190°C in the centre of the oven for 20-25 minutes until the friands are firm to the touch and have shrunk from the sides of the tin. Cool in the tins for 2-3 minutes before turning out onto a cake rack to cool.
6. Serve warm dusted with icing sugar and accompanied with mascarpone or sweetened whipped cream.

Cooks Tips

In place of a fresh mango use canned, well-drained mangoes or try sliced fresh or canned peaches or apricots.