With the mango season upon us, I thought I’d share a gorgeous recipe, full of summer flavours. These gluten-, grain- and dairy-free puddings are delicious and moist and a great way to use up overripe mango.


• 20g (⅓ cup) shredded or flaked coconut
• 2 tablespoons coconut oil (melted)
• 1 tablespoon sweetener (honey, maple syrup, rice malt syrup)
• 1 tablespoon lime zest (about one lime)
• 2 tablespoons macadamia nuts, chopped roughly

• 1 cup diced fresh mango flesh (approx. 200g)
• 3 free-range or organic eggs
• 2 tablespoons coconut oil (melted)
• 1 tablespoon lime juice
• 3 tablespoons sweetener (honey, maple syrup, rice malt syrup)
• 50g (⅓ cup) coconut flour (it's best to weigh it)
• Pinch sea salt
• ¼ teaspoon baking powder
• 50g (⅓ cup) macadamia nuts

Pre-heat your oven to 180℃/ 350℉. Line a muffin tray with baking cups. For the topping, mix all the ingredients together until well combined. For the muffins, in a food processor, puree the mango. Add the eggs, coconut oil or butter and sweetener and blend to combine. Now add the coconut flour, sea salt, baking powder and macadamia nuts and blend to combine, scraping the sides if necessary. Divide between the muffin trays and top with the topping, pressing it down a little into the batter. Bake for 10 minutes then checks the topping. If it is browned nicely then cover loosely with foil and continue to bake for another 15 minutes or until the muffins are cooked (a skewer inserted will come out clean). For a nut-free variation, replace the macadamia nuts with sunflower seeds.

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