Method:
1 Preheat oven 200°C fan forced. Lightly grease a 16cm (base measurement) non-stick frying pan. Place over a medium heat.
2 Using an electric mixer beat the butter and sugar until pale and creamy. Add egg, and beat until well combined. Fold through coconut, flour and sour cream. Spread over the base of the warm pan. Cook for 2-3 minutes or until pudding starts to cook around the edges.
3 Top with sliced mango. Transfer pudding to the oven and bake for 10-12 minutes or until cooked in the centre. Cut into wedges and serve warm with ice-cream.