Mango Cupcake


Rating: 3.50 / 5.00 (6 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

For the floor:






For the filling:







Instructions:

To make the mango and toffee cake, first preheat the kitchen oven to 180 °C (gas mark 4).

Mix the cookie crumbs, coconut and sugar. Mix in the melted butter. Cover the bottom and sides of a cake springform pan (25 cm ø) with the cookie mixture. Bake for 9-11 minutes, until the bottom is browned. Remove and let cool.

Turn heat down to 170 °C.

Beat cream cheese and sugar until creamy. Add mango puree, sour cream and eggs and beat until well blended. Pour filling into cooled base.

Bake for 60-70 minutes, until the center lowers. Sinking is normal with this filling. But you can prevent it by turning off the stove, opening the lid and letting the cake cool leisurely. Refrigerate the mango curd cake once it has cooled to room temperature.

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