Liam Charles’ recipe for mango slices with a white chocolate ganache

Mango, coconut, lime: this classic flavour combo is an absolute winner. And smothering each mini loaf cake with a glorious cloud of whipped coconut and white chocolate ganache makes them the ultimate summer time treat. I tell you what: take these cakes to a shindig and everyone will want to be your best friend.

Mango slices with coconut and white chocolate ganache

Prep 40 min
Cook 30 min
Makes 10-14

For the coconut and white chocolate ganache
500g white chocolate
170ml coconut milk

For the cake
4 eggs
250ml vegetable oil
300g mango puree
½ tsp vanilla extract
250g self-raising flour
½ tsp ground mixed spice
½ tsp ground cinnamon
½ tsp cardamom powder
¼ tsp grated nutmeg
1 tsp bicarbonate of soda
1 tsp fine sea salt
250g light muscovado sugar
Zest of 2 limes
200g passion fruit curd

To finish
1 ripe mango, peeled and stoned, flesh cut into small cubes
50g desiccated coconut, toasted
Zest of 1 lime

Melt the chocolate and coconut milk over a bain-marie, then leave to cool to room temperature.

Heat the oven to 180C (160C fan)/350F/gas 4. Crack the eggs into a large bowl, then whisk in the vegetable oil, mango puree and vanilla.

In a separate bowl, sift the flour, spices and bicarbonate of soda, add the salt, sugar and lime zest, and stir to combine. Add the dry ingredients to the wet, then whisk until well incorporated.

Divide the mixture between mini loaf cases (they should be three-quarters full), then use a toothpick or butter knife to marble a heaped teaspoon of the curd through each one. Bake for 23-27 minutes, until a skewer inserted into the centre comes out clean, then remove and leave to cool.

Using a hand whisk, beat the cooled coconut and white chocolate ganache mixture until light and pipeable. Transfer to a piping bag fitted with a round nozzle and pipe a generous amount on top of each cake. Finish with fresh mango, desiccated coconut and lime zest, and serve.