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 desiccated coconut
  • 3 cups self-raising flour

For the icing


  • ½ block/ 125g medium fat cream cheese
  • ¼ cup icing sugar
  • 1 mango, pulped


  1. Preheat oven to 180°c. Grease silicone moulds or line a baking tin with cupcake cases.
  2. Whisk the oil and egg together and pour into a bowl with mango, banana and sugar.
  3. Stir in the dry ingredients, do not over mix, simply fold in gently.
  4. Spoon into cupcake cases, bake for 20 – 30 minutes until golden brown and a skewer inserted in the centre comes out clean.

For the icing

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

Serve with cool cakes and garnish with coconut flakes.

(Can be frozen and defrosted)

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