Mango Financier

Step By Step Instructions

Mango Financier

A Luxurious Sweet Treat

Embrace the tantalising flavours of tropical mango and rich nuttiness with this Mango Financier recipe. These elegant, bite-sized French pastries offer a delightful burst of flavour with each bite. Made with a blend of almond and hazelnut flours, these financiers boast a tender, moist crumb that's beautifully offset by a crispy, caramelised exterior.

The centrepiece of the recipe is undoubtedly the mango. Integrated within the batter in the form of puree, it adds a subtle fruitiness that's simply irresistible. And it doesn't end there; each financier is topped with a slice or piece of fresh mango, offering a vibrant colour contrast and an extra burst of juicy sweetness.

Perfect for an afternoon tea, a special occasion, or even just a fanciful treat, these Mango Financiers are sure to captivate the taste buds of both young and old. Experience the joy of home-baking and the thrill of gourmet flavours with this exquisite recipe.

Step 1

In a large mixing bowl, combine the icing sugar, almond flour, hazelnut flour, all-purpose flour, and vanilla powder.

Step 2

Add the egg whites to the flour mixture.

Step 3

Stir the mixture until it is smooth and well-combined.

Step 4

Add the mango puree to the mixture, blending it in thoroughly.

Step 5

Pour in the melted butter, and mix until it's well incorporated into the batter.

Step 6

Pipe the batter into your baking moulds, filling them up to about three-quarters full.

Step 7

Top each mould with a slice or small pieces of mango, pressing them slightly into the batter.

Step 8

Bake in the preheated oven at 180°C for approximately 12 minutes, or until the financiers are golden brown and a skewer inserted into the centre comes out clean.

Step 9

Let the financiers cool in the moulds for a few minutes. Once slightly cooled, carefully remove the financiers from the moulds and transfer them to a cooling rack.

For The Batter:

  • 120g Icing Sugar
  • 70g Almond Flour
  • 30g Hazelnut Flour (finely ground hazelnuts)
  • 50g All Purpose Flour
  • Vanilla Powder
  • 150g Egg Whites
  • 150g Melted Unsalted Butter
  • 40g Mango Puree
  • For The Topping:

  • Mango (sliced)

  • Video Tutorial

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