141 g Tree Top Mango Fruit Flakes
245 g Tree Top Mango Sorbet Base
15 g Tree Top Apple Juice Concentrate
140 g all purpose flour
140 g whole wheat pastry flour
4.5 g salt
3.4 g baking powder
3.4 g baking soda
260 g sugar
141 g vegetable oil
74 g water
74 g eggs
3.7 g vanilla flavor
3.7 g mango flavor
28 g Tree Top Mango Fruit Flakes
74 g Tree Top Mango Sorbet Base
65 g virgin coconut oil
132 g confectioner's sugar
1 g mango flavor
For cake, preheat the oven to 350°F. Line baking sheets with parchment paper or silicone-lined baking mats; set aside.
In a large bowl, whisk together the flour, salt, baking powder, baking soda and set aside.
Whisk together the fruit flakes, sorbet base and apple juice concentrate set aside to reconstitute.
Whisk together the sugar, oil and mango mixture. Add eggs and vanilla and whisk until well combined.
Sift flour mixture over the wet ingredients and mix until incorporated.
Scoop teaspoons (10g) of the batter onto the prepared baking sheets, about 1 inch apart.
Bake until a toothpick inserted in the center comes out clean, about 15
minutes rotating halfway through baking. Let cool completely before
For the filling, beat together the coconut oil and sugar; mixture will be dry.
Pulverize the fruit flakes in a spice grinder until they are a fine powder.
Whisk together the fruit flake powder, sorbet base and flavor until thoroughly combined.
Add fruit mixture to the coconut oil and sugar. Beat on high speed for 3 minutes until light and fluffy.
To assemble, pipe the underside of one mini cake (6g) with 1 teaspoon (4 g) filling.
Top with another mini cake and lightly press together to adhere.