250g Australian cream cheese, cut into small cubes
Method
Sift the icing sugar and flour into a large bowl. Stir in the almond meal, lime rind and melted butter
Beat the egg whites with an electric mixer until stiff peaks form. Gently fold beaten egg whites into cake batter. Spoon mixture evenly into paper cases in 12 x 125ml muffin or friand tins. Divide mango and cream cheese evenly between the muffins; pushing into the mixture
Bake at 180°C for 20-25 minutes or until golden. Leave friands to rest in the pan for 5 minutes before turning them out onto a cake rack to cool
