Thursday, May 6, 2010

Mango & Coconut Cupcakes

Photography by Steve Brown

1 quantity Classic Cupcake recipe
3/4 cup shredded coconut, toasted
1 cup mango purèe
2 1/2 cups icing sugar, sifted
2 Tblsps mango purèe
1 Tblsp warm milk

Follow step 1 of Classic Cupcake recipe. Stir in 1/2 cup of coconut.

Follow step 2, reducing milk to 1/4 cup. Fold through mango purèe.

Bake cupcakes following step 3.

To Make Icing:

Mix together icing sugar, mango purèe & milk until well combined. Spread icing over cupcakes. Sprinkle with remaining 1/4 cup of coconut. Serve.


Make mango purèe by processing 1 large fresh mango or 1 x 425g can mango, drained. Alternatively, you can buy it ready-made - look for it in the frozen fruit section of your supermarket.

Makes 12 cupcakes.
Super Food Ideas - March 2004, Page 78
Recipe by Dixie Elliott