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Mango Lamingtons

Mango Lamingtons

This makes 24 smallish Lamingtons. Make the cake and chill for easier handling when dipping them. Australian cup measurements are used
5 from 3 votes
Course Cake
Cuisine Australian, Western
Servings 24


  • 250 gram butter softened
  • 200 gram caster sugar
  • 1 teaspoon vanilla extract
  • 4 whole large eggs 70 gm
  • 300 gram flour 2 cups
  • 1 teaspoon baking powder
  • 125 ml milk 1/2 cup

Mango dipping icing

  • 200 gram icing sugar 1 cup
  • 400 gram mango 2 extra large
  • 50 ml lemon Juice
  • 125 ml milk 1/2 cup
  • 400 gram Coconut Shredded UNSWEETENED


  • Preheat the oven to temperature 170 C / 340 F. Use a square tin 30 cm x 20 cm approximately for the size Lamingtons I made. (12 in x 8 in). Spray it and line with paper.
  • 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 1. I add the milk last. You may need more or less milk depending on your mangoes. The dip does need to be thick ( see video)
Note 2. Don't cut the cake before you mark out exactly where you will cut. This will give you the perfect sizes.