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Mango white chocolate lamingtons

A sweet tropical take on our favourite Aussie snack.
Prep Time 1 hour
Cook Time 35 minutes
Course Dessert, Snack
Cuisine Baked goods, Modern Australian
Servings 24



  • 2 eggs lightly beaten
  • 1 ¼ cup caster sugar
  • 2 tsp vanilla essence
  • 300 ml pure cream
  • 2 cups self-raising flour
  • 1 cup mango sliced


  • 1 cup milk
  • 250 g white chocolate chopped
  • 5 cups icing sugar
  • 5-6 cups shredded coconut toasted


  • Place wire rack on shelf 2 and preheat oven to 180° fancforced.
  • Grease and line a 30cm x 20cm lamington pan.
  • Combine eggs, sugar and vanilla in a large mixing bowl. Using a balloon whisk, mix together until well combined and mixture is creamy.
  • Add the cream and whisk again until thoroughly combined.
  • Sift the flour over the mixture and fold gently to form a smooth batter. Fold in the mango. Pour the mixture into prepared pan.
  • Bake for 30 to 35 minutes or until cake is cooked when tested with a skewer. Allow to cool then cut cake into 24 pieces.
  • Make the icing by placing the milk and chocolate in a saucepan over a low heat or induction level 3 and cook stirring occasionally until chocolate has melted. Sift the icing sugar into a large bowl and make a well in the centre. Pour in the chocolate mixture and mix until smooth making sure there are no lumps of icing sugar.
  • Coat the cake pieces in the white chocolate icing then toss in toasted coconut.
Keyword baked, baking, cake, mango, white chocolate