Mango Lamingtons you say….
I did say.
Have you ever seen these before? I think they could be the ultimate summer dessert. Aussies love Lamingtons but they equally love mangoes and so the two make a heavenly match.
The idea came from a Home beautiful magazine. I saw the picture of these and was inspired. I created my own recipe for them based on their idea, because I didn’t want them to be too sweet. So I changed things up quite a lot. I made my own cake recipe, took out some sugar and added lemon and here they are.
I think that we may have forgotten just how good a fresh Lamington is, because they are so readily available on supermarket shelves that people don’t make them anymore.
Well get your bake on here because everyone will go nuts for these. That means eating fruit while you are eating cake and I really think that’s a good way to go . I am all for cake. Oh and of course fruit (;
These have been baked three times this week. I ‘ve adjusted the recipe till I feel like they are not too sweet.
Mango Lamington’s as a gift
My neighbour, a lovely thoughtful man brings in my garbage bin after each time it is emptied (and sometimes takes it out just in time before the truck arrives). I don’t catch up with him much but I noticed during Christmas that he didn’t bring my bin in. I instantly thought that maybe he was sick of me taking him for granted and he was never going to bring in my bin again. ( did I tell you he mowed my law and several of the other neighbours too- as a Christmas present). I hadn’t seen him or thanked him and now this…… my bin, the lid swinging in the summertime heat, on the road outside my house. What?
I made another batch of these Mango Lamingtons and packed them in a box. I went looking for him and found him taking one of the neighbours dogs for a walk (as a favour) and he told me he had been in hospital over Christmas. He had a small heart attack. I was mortified. How had I not known, why had I not gone looking for him?
After I asked him how he was feeling he told me he had a blocked artery and he would have to be giving up his wine and bag of potato crisps each afternoon along with things like Lamingtons and biscuits. He said Lamingtons!.
“Did you say Lamingtons”, I asked him?
“Yes I did, I love them”. (How strange, what a co-incidence. I clutched that box a little tighter).
” I can’t believe I was just going to give you a box full of Lamingtons, I had no idea that you loved them or that you were in hospital. I am so sorry. He looked at the box and then at me.
“Maybe I could have one”, he said as he looked at me with big sad eyes.
“No, no you can’t, I can’t be responsible for you eating these….” He asked to look at them and sighed when I opened the lid.
“Can I give them to my son, he’s going to a party this afternoon”. He said it hopefully like he might just sneak one before handing them over.
I relented and gave him the box and he strode off saying his son would be very pleased when he heard the news.
Should I have given him those Lamingtons?.
- 250 gm / 8.80 oz butter softened
- 200 gm / 7.05 oz caster sugar
- 1 teaspoon vanilla extract
- 4 large eggs (700 gm)
- 300 gm flour / 2 cups / )
- 1 teaspoon baking powder
- 125 ml / 4 fl oz / ½ cup milk)
- 200 gm / 7.05 oz / 1 cup icing sugar
- 400 gm / 14 oz / 2 extra large Honey gold or other fruity Mango
- 50 ml / 0.20 fl oz lemon juice
- approx ½ cup milk / 125 ml / 4 fl oz
- 400 gm / 14 oz Shredded UNSWEETENED Coconut
- Beat the butter and sugar in a mixer until creamy and light. Add the eggs one at a time .
- Meantime sift the flour and baking powder together. It may look a little curdled but it will be ok.
- Grab a spatula and gently fold the rest of the flour into the butter/ egg mixture along with the milk . Use a folding action to keep the air incorporated. Fold till there is no flour or butter left on the bottom of the bowl.
- Pour the mixture into the tin and smooth down. Bake for approximately 35-40 minutes or until it springs bake in the centre when touched ( or test with a skewer. It should be clean when removed)
- Let the cake cool for 15 minutes before inverting it onto a rack. The cake will be easier to dip if it refrigerated till cold or left over night in the fridge.
- Peel and de-seed the mango. Weigh this so you know you have around 400 gm / 14 oz.
- Put into a blender, food processor or use a hand held wand along with the icing sugar and lemon. Puree till very smooth. Pour into a bowl and whisk in the milk * see notes
- Cut you cake into 6 x 4 to get 24 pieces * see notes
- Grab another bowl and pour in the coconut. Prepare a tray to put the finished Lamingtons on. Start dipping them into the mango puree, shake off then roll them into the coconut.
- Continue till they are all done
- Put them back into the fridge till needed. take them out and bring them to room temperature before eating.
Note 2. Don't cut the cake before you mark out exactly where you will cut. This will give you the perfect sizes.