2½ cups self-raising flour
1 tablespoon icing sugar
1 tablespoon desiccated coconut
½ cup light cream
½ cup milk
400 g can mango cheeks drained and lightly mashed
1 kg frozen diced mango
1 quartered and finely sliced lime
1⅓ cups sugar
- Preheat oven to 180°C (160°C fan forced). Grease and line a large baking tray. Place flour, icing sugar and coconut into a large bowl. Make a well in the centre, add the cream, milk and mango. Mix with a spatula until mixture comes together.
- Remove from bowl, bring together and pat out on a lightly floured surface to about 2cm thick. Cut into 5cm rounds with a floured cutter.
- Place onto baking tray and brush with milk. Sprinkle with cinnamon sugar if desired. Bake for 12-15 min or until firm and golden brown. Serve warm with whipped cream and Mango Jam.
- Combine 1kg frozen diced mango in a pan with 1 quartered and finely sliced lime. Cover and cook over low heat for 5 min until mango is heated through. Add 1⅓ cups sugar and stir until dissolved. Simmer for 45-50 min, stirring often, until jam sets when tested.