Mango and Coconut Financiers

MMMM Mango …  it’s no secret that I love me some mango.  I know many of you do too, judging by your comments!

The savvy and astute reader, which of course describes each and every one of you, would now be asking: 

Mango?  … and just where are you getting mango from, in June, woman?  Isn’t it winter in your world right about now?

Excellent question.  And indeed, yes, it is winter here in Melbourne.   And rather chilly at that.  Thanks for the reminder 😦

Rest assured I am not clocking up gazillions of food miles by purchasing imported mangoes from across the equator, where summer is in full swing.  Towards the end of our summer, I stock the freezer with kilos, yes KILOS,  of frozen mango cheeks to last me through the winter.  Like a squirrel hoarding acorns.  Just in case.

In the event of a mango withdrawal emergency, I’m covered.   Which is a good thing, because such emergencies occur on a regular basis and I need a reminder now and then that summer really does exist.  I have no affinity with the cold, unless it’s in the form of ice-cream.  Plus, I really love mango and can’t bear to wait another 6 months to enjoy it again.  Woo hoo for snap frozen fruit!  I usually keep frozen mango for my protein smoothies, but it’s also great for baking and desserts.

For those of you lucky enough to be enjoying fresh mangoes in season right now … oh, how I envy you.  Spare one to make these gorgeous yummy little cakes.  For the rest of us, we can either wait (what? no!)  or rush out now to buy frozen mango cheeks (tip for Australian readers:  Berry King.  Google it).

It’s hard to go past a good financier.  They are so buttery, light and delicate.  Add mango and a little coconut and you’ve got yourself a mouthful of heavenly goodness right there.  The mango pieces sink into the cake a little as it bakes so that you get a mouthful of fresh mango as you bite into the centre.  I don’t brown the butter for these to keep them light and to let the tropical flavour shine through.  Dainty, tropical deliciousness.  Close your eyes and …

Oh, I’d like to thank you for all the lovely, generous and fabulous comments.  You are the greatest ever!  Without you this blog would have died a sad and lonely death months ago.  I hope you enjoy this and future posts and recipes! 😀

These are gluten and wheat free.

Makes 12 financiers

100 grams unsalted butter
4 egg whites, at room temperature
85 grams almond meal
55 grams cornflour
45 grams shredded coconut
145 grams pure icing sugar
few drops natural mango aroma* (optional)
140 grams mango flesh (approx), diced (about 36 small pieces)

* I’ve used a little natural mango aroma in the batter this time, but it’s not necessary.  I bought it a while ago and wanted to try it out.  Lovely flavour but non-essential.  They are delicious without it (and less expensive!).

Preheat the oven to 170℃.  I used silicon friand moulds but if using standard friand or muffin tins, grease with a little extra melted butter and dust with extra cornflour.  Be careful to tap out any excess flour.  Set aside.

Gently melt the butter and set aside to cool slightly.  Whisk the egg whites until really foamy.  Do not beat until soft peaks.  We are not making meringue!  Place the almond meal, cornflour, shredded coconut, and icing sugar into the bowl of a food processor and pulse until combined and the mixture is fine.  Sift the dry ingredients together.

Gently fold the dry ingredients into the egg whites.  Drizzle the melted butter over the top of the mixture.  Add the mango aroma, if using, and gently fold only until incorporated.

Spoon the batter into the prepared financier moulds.  Top each financier with 3 pieces of mango.  Bake the financiers at 170℃ for about 30 minutes, until risen and golden.  When cooked, remove from the oven and leave on a wire rack to cool before removing the financiers from the moulds.

Serve at room temperature.  They keep for several days in an airtight container.



Filed under All Recipe Posts, Cupcakes, Fruit, Special Diet

24 responses to “Mango and Coconut Financiers

  1. I love mangos too. Right now I have bags and bags of strawberries in my freezer. I love your pictures. It makes me want to dive in and take a bite of those lovely morsels.

  2. You have a gorgeous blog! I love mango and I am jealous of your huge reserves – unfortunately my freezer is too small to stock up on my favourite things! And it goes without saying your financiers look lovely and delicious. Sigh…

  3. These look delicious. This is being saved I to my ” recipes to try” favorites. I’ll let you know when I’ve tried them. Funny thing, I’d never heard of financiers and just looked them up on wikipedia. Now I know what they are. 🙂
    I will use imported mangoes as I haven’t seen frozen mango here in New Zealand. I guess if I looked in the frozen section, I might find them. 🙂

    • Hehe…if you google it you tend to get banking information along with cake. Financier, friand .. all the same! You should look out for Berry King, they might sell their frozen fruit in NZ too. The problem with imported mangoes is that they won’t be very good as they have so far to travel – wrong picking times, refrigeration to the max…all takes a toll 😦 Probably better to use the canned variety if you can’t get frozen. Thanks for the lovely comment. Please do let me know how they go!!

  4. cjgw

    It’s so cold here too so it was delightful when I
    saw mango in the recipe.
    PS any chance you can zoom into the photos – iPhone user. I’d love to see a close up of your creations 🙂

    • Hi Helena, can’t wait till the weather calms down a bit, hey? Not sure how it works on iPhone but usually, if you click on the photo, it goes to a zoomed view which is great. Try it with the app otherwise, might have to look it up. I’m waiting for the iPhone genie or a sugar daddy to get me one, hopefully in the next month or two. Then at least i can answer valid questions but for now 😦

  5. I cannot believe that I still do not own a friand tin! These look heavenly. And I love your tip re the egg whites 🙂 Never thought to freeze mangoes myself but you’ve inspired me. Will be grabbing some Berry King tropical goodness this week for sure!

  6. Mmmmmmmm, I love mangoes also. They’re in season on this side of the planet right now, =D, and I will be trying this recipe! Thanks for sharing!

  7. Haha! I love me some mango too…. so much that I say on my blog, if I had to be a fruit, I’d be a mango! 😀 This is a great use of the sweet and juicy fruit!

  8. Diane Phillips

    Could you substitute regular flour for the corn flour if you didn’t have it?

    • Hi Dianne, absolutely you can. I use cornflour because i think it’s lighter plus I’m not supposed to have wheat. It works brilliantly with plain flour.

      • Diane Phillips

        I just made them today with the flour rather than cornmeal! SO YUM! They made about 20 mini financiers, 8 mini scallop shaped tarts and 12 mini muffins. My son loved them and he agreed that this would be great for his 7th birthday party. I plan to make a dessert bar with various financiers, tarts and panna cotta. 🙂 Thank you for sharing such a great recipe!

      • Oh that is so cool!!! But hey, there is no cornmeal in my recipe…only cornflour (you know, the fine white stuff we make sponge cake out of!).
        I’m so glad you all love them … hey before they get scoffed completely, take a photo and post it on the CCM facebook page. that would fabulous!! 😀

  9. Diane Phillips

    LOL. See how much I don’t know about corn flour! 🙂 Thank you for the education. I’ll post a picture in a bit. Thank you for a fabulous recipe. 🙂

    • I LOVE LOVE LOVE that photo!!!!!!!!!
      Ha, the cornflour is just for me because I am supposed to stay away from the evil wheat grain due to fructan issues. But plain flour is what my standard financiers recipe is based on. Works well with either one so everyone can enjoy them.
      You’ve got me all keyed up to make them next week for my birthday … was going to make something else with mango but NOPE, making these!! 😀

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