Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Coconut and Mango Friands Recipe
    Lost? Site Map

    Coconut and Mango Friands

    Coconut and Mango Friands. Photo by Az B

    1/2 Photos of Coconut and Mango Friands

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    wicked cook 46's Note:

    Posting for the ZWT Australia/ New Zealand Found on the web at about.com "The "Friand" is a small, moist cake made with almond meal and flour. It is of French origin and may be related to the Parisian "financier" cake. Through the years the Friand has become a popular treat in the Australian cafe scene. While delicate and delicious on its own, the Friand can also be flavored with fruits such as blueberries, raspberries, lemon or orange. This particular recipe gives the Friand a tropical touch with fresh mango and desiccated coconut." I think a cheek of mano is probably half a mango LOL and you need a 6 mini loaf tins to hold 1/2 cup of liquid

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat the oven to 350°F
    2. 2
      Grease six mini loaf tins. Set aside
    3. 3
      Combine castor sugar, flour, almond meal and coconut in a large mixing bowl.
    4. 4
      Add the egg whites and stir well with a wooden spoon.
    5. 5
      Add the melted butter and stir well to combine all the ingredients.
    6. 6
      Spoon the mixture into the tins so that it reaches 3/4 of the way up the side.
    7. 7
      Press several pieces of mango into the cake mixture in each tin. Do the same with the dried cranberries.
    8. 8
      Bake in the oven for 20-25 minutes or until the tops are golden. Test the cake by skewering a toothpick into the center. If it comes out clean the cake is ready.
    9. 9
      Remove cakes from the oven and cool in tins for about 4 minutes.
    10. 10
      Gently turn the cakes out of the tins and cool on a wire rack.
    11. 11
      Sprinkle with icing sugar just before serving.
    12. 12
      To store, keep friands in a air-tight container for up to a week.

    Ratings & Reviews:

    • on June 16, 2009

      55

      These are fantastic! So easy to make, yet full of flavor...and they look great to boot. Made with Gluten-Free Flour Mixture (Number One) to make them gluten free. Thanks for sharing. Made for Aussie Swap June 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Coconut and Mango Friands

    Serving Size: 1 (160 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 338.6
     
    Calories from Fat 189
    55%
    Total Fat 21.0 g
    32%
    Saturated Fat 12.5 g
    62%
    Cholesterol 44.5 mg
    14%
    Sodium 172.6 mg
    7%
    Total Carbohydrate 34.8 g
    11%
    Dietary Fiber 1.8 g
    7%
    Sugars 24.9 g
    99%
    Protein 4.8 g
    9%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites