Mango Cakes with Lime Syrup
4 servings
30 minutes
Mango pastries with lime syrup are a harmonious blend of sweetness and citrus freshness, inspired by Italian desserts. Mango adds delicate juiciness, while lime syrup refreshes the taste, creating an exquisite aftertaste. The airy dough soaked in aromatic syrup melts in the mouth, leaving a light nutty hint of almond and coconut milk. This dessert is perfect for finishing a romantic dinner or a cozy family tea time. It delights not only with its taste but also captivates with its appearance — golden pastries with the amber glow of syrup look elegant and appetizing. The simplicity of preparation makes them an excellent choice even for those just starting to explore the world of baking.
1
Preheat the oven to 200 degrees. Grease a 4 250 ml muffin pan with butter. Place pieces of mango at the bottom.
- Canned mango: 425 g
- Butter: 90 g
2
Beat the softened butter and 125 grams of sugar with a mixer until creamy. Gradually add the lightly beaten eggs and mix well. Add the sifted flour, almonds, and coconut milk. Transfer to molds and bake for 25 minutes until done.
- Butter: 90 g
- Cane sugar: 185 g
- Chicken egg: 2 pieces
- Self-raising flour: 60 g
- Grated almonds: 2 tablespoons
- Coconut milk: 2 tablespoons
3
For the syrup, pour lime juice, remaining sugar, and 125 ml of water into a small saucepan and heat on low until the sugar dissolves. Increase the heat and boil for 10 minutes.
- Lime juice: 2 tablespoons
- Cane sugar: 185 g
4
Use a wooden stick to make many holes in the finished pastries and pour syrup on top. Leave for 5 minutes, flip onto a plate, and serve.
- Lime juice: 2 tablespoons
