Tropical fruits are coming into season which inspired me to make this mango coconut mug cake.
I’ve been eating mangos like crazy. They are so sweet right now, especially the yellow manila mangos.
Since I had leftover coconut milk from my whipped cream experimenting, I used some in the cake batter. I also added some shredded coconut. I love how the little pieces of mango managed to stay studded on top of the batter rather than sinking inside.
Mr. K has gotten a little weary of all my mug cakes and he usually will only eat one bite for taste testing purposes. But he really enjoyed this one and after eating one bite, he proceeded to finish off the whole thing.
Mango Coconut Mug Cake
- 4 tbsp all-purpose flour
- 2 tbsp sugar
- 1/4 tsp baking powder
- 4 tbsp coconut milk
- 1 1/2 tbsp shredded coconut
- 2 tbsp of chopped ripe mangos cut into very small pieces
- Mix flour, sugar, baking powder, coconut milk in an oversized mug. Mix with a whisk until batter is smooth. Add in shredded coconut and 1 tbsp of chopped mangos and stir. Drop remaining mango pieces on top of the batter, spreading evenly across surface. Cook for about 1 minute in microwave.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.