Mango mania!

Embrace the taste of summer with these deliciously fruity ideas

MANGO CREAM & PASSIONFRUIT LAMINGTONS

MAKES 8 PREP 35 MINS + COOLING COOK 35 MINS

• 125g butter, chopped, softened

• ¾ cup caster sugar

• 2 eggs

• 1 tsp vanilla extract

• 2 cups self-raising flour, sifted

• ½ cup milk

• 3 cups shredded coconut, toasted

• 1 mango, seeded, peeled, chopped, plus 1 extra, sliced

• 300m thickened cream, whipped

• 2 passionfruit, pulp PASSIONFRUIT ICING

• 3 cups icing sugar mixture

• 170ml can passionfruit pulp, strained

• 20g butter, chopped

1 Preheat oven to 180°C. Lightly grease and line an 18cm x 28cm lamington pan. 2 In a large bowl, using an electric mixer, beat butter and sugar together until creamy. 3 Add eggs, one at a time, beating well after each addition. Beat in vanilla. Lightly fold in flour, alternately with milk.

4 Spoon mixture into pan. Bake 30-35 mins until cooked when tested. Cool in pan

5 mins. Turn onto a wire rack to cool completely. Cut into rounds using a 6cm cutter.

5 PASSIONFRUIT ICING Sift icing sugar into a large heatproof bowl. Stir in pulp and butter. Heat over a saucepan of simmering water, stirring, until mixture is runny.

6 Spread coconut over a shallow tray. Using a fork, dip each cake piece into passionfruit icing, draining off excess. Roll in coconut to coat, then place on wire rack and allow to set.

7 In a food processor, puree mango. Fold through cream with pulp.

8 Split cakes in half. Sandwich together with cream mixture and mango slices.