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MANGO Hummingbird cupcakes with mango cream cheese icing


1 large mango, chopped and mashed

1 banana, mashed

½ cup sugar

2 large free range eggs

1 cup oil

1 cup coconut

3 cups self-raising flour

For the icing

½ block or

125g medium fat cream cheese

¼ cup icing sugar

1 mango, pulped


- Preheat oven to 180°c.

- Grease silicone moulds or line a baking tin with cupcake cases.

- Whisk the oil and eggs together. Pour into bowl with mango, banana and sugar.

- Stir in the dry ingredients. Do not over mix, simply fold in gently.

- Spoon into cupcake cases, bake for 20 to 30 minutes until golden brown and a skewer inserted in the centre comes out clean.


- Mix cream cheese with icing sugar, and stir in the mango.

- Serve with cool cakes and garnish with coconut flakes.

(Can be frozen and defrosted)

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