Her tired parents celebrated this day with mango & coconut muffins, topped off with lemon sherbet icing.
Mango Muffins (adapted from Tropical Fruit Muffin recipe by Carol Tennant)
Makes 10 small cupcake sized muffins
1/2 very ripe mango
1 1/4 cup self-raising flour
1 tsp baking powder
pinch of salt
1/3 cup sugar
1/4 cup dessicated coconut
1 tbsp vegetable oil
1/2 cup milk
1 egg, lightly beaten
1. Preheat the oven to 400F/200C. grease a 12 shallow cupcake pan or line with cupcake cups.
2. Peel the mango and cut the flesh away from the seed. Puree the flesh in a food processor. Set aside.
3. Mix the flour, baking powder, salt & sugar in a large bowl. Stir in the coconut. In another bowl, combine the oil, milk & egg. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the mango.
4. spoon the batter evenly into the prepared pan. Bake until risen and golden, 15 – 18 mins.
5, Meanwhile, make the icing. I have to be honest, I free-styled this bit. I used about 2 tbsp of spreadable butter, and enough icing sugar to make a decent consistancy. I added the zest of 1/2 lemon, 1/2 tsp of lemon essence and one small packet of sherbet into the mix.