There is something to be said for tried and true cookbooks. I am still quite in love with my copy of Vegan and Gluten Free Baking, as thus far not a single of it’s recipes have let me down. And this recipe for mango and coconut cupcakes was no exception. I had some tinned mango left over from a dinner party awhile ago, where I used one lot to make a delicious mango and coconut pudding – the recipe for which I will also be adding to this post. I had bought two lots of the mango tubs in-case the pudding was an iffy recipe, and I would need some backup mango to make these cupcakes. However, the puddings were an absolute success and as such the extra tub of mango was left in the cupboard until such time as I would need it again! Which turned out to be for this FF!
I decided that time was now! So I opened up my beloved cookbook, flipped to the right page, and got down to it. These cupcakes are very quick and simple, but have a lovely flavour due to the mix of coconut, mango, and cardamon. The original recipe asked you to grind the cardamon seeds, etc, to get the powder. However, I feel that’s a bit expensive compared to using regular cardamon powder, and so I switched for that. I also recommend being careful of over-mixing this recipe, as it can make the muffin’s a bit tougher on top.
Adapted from Vegan and Gluten Free Baking’s
Mango and Coconut Muffins
Yields: 10 cupcakes, Prep: 15-20 mins, Cook: 20-25 mins
- 250g g/f plain flour
- 1 tbsp baking powder
- 1 tbsp linseed meal
- 55g dessicated coconut, plus extra for topping
- 125g caster sugar
- 1/2 tsp – 1tsp cardamon powder
- 175ml soy milk
- 5 tbsp vegetable oil
- 250g mango, chopped
- Pre-heat oven to 190C (I always stick to about 160C in my oven for cakes and cupcakes) and line a muffin tin with 10 patty pans.
- Sift together the flour and baking powder, and then stir in the linseed meal, coconut, cardamon powder and sugar.
- Stir in the mango chunks.
- Whisk the soy milk and oil together in a small bowl and stir into the main mix until just combined, but be careful not to over-mix.
- Divide the mix between the ten patty pans, and sprinkle the tops of each with a little extra coconut.
- Bake for 20-25 mins, or until a skewer inserted into their middle comes out clean.
- Leave to cool in the tin for about five mins, and then set on a wire rack to cool completely.
Adapted from Chrissy Freer’s
Mango & Coconut Pudding
Serves: 6, Prep: 20-25 mins, Chill: min 3hrs
- 3 mango cheeks, (I used a tub of mango quarters, so about 6 quarters)
- 250ml mango juice (I used the mango juice from in the tub of mango quarters)
- 1 tbsp lemon juice
- 125ml/1/2 cup coconut milk
- 125ml/1/2 cup lactose free thickened cream (I used Zymil lactose free thickened cream)
- 140g/2/3 cup caster sugar
- 10g gelatine powder
- Coconut milk, to serve
Place six 200ml-capacity serving dishes/cups in the fridge to get cold.
Place the mango, nectar and lemon juice in the bowl of a food processor/blender and process until smooth.
- Place the coconut milk, cream and sugar in a saucepan. Bring to a simmer over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Remove from heat. Sprinkle with gelatine and whisk with a fork until gelatine dissolves.
- Place the cream mixture and the mango mixture in the bowl of a food processor/blender and process until well combined. Strain through a sieve into a jug. P
- Pour the mango mixture among the six dishes. Set aside for 10 minutes to cool slightly. Cover and place in the fridge for 6 hours or until set (min of 3hrs)
- Drizzle the extra coconut milk over the mango puddings and serve.