Preheat Oven 180C. Grease mini muffin tins with butter and lightly powdered with flour

Sift the icing sugar, flour, almond meal.

Whisk the egg whites in another bowl until they form a light, floppy form.

Make a well in the center of dry ingridients, tip the egg whites, lemon zest and melted butter to form a soft batter

Divide the batter among the tins, give a mango and bake 15-20 min until just firm to touch and golden brown

Cool in the tins for 5min, turn out and cool in a wire rack. To Serve with dust lightly with icing sugar