Honey Macadamia Wafers with Baked Caramelised Mango

  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Servings: 4
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This recipe comes from episode 3 of Lyndey Milan’s Summer Baking Secrets.

Ingredients

  • 100g unsalted butter, softened
  • ¾ cup (165g) caster sugar
  • ¼ cup (60ml) honey
  • ½ cup (75g) plain flour
  • 2 egg whites
  • 70g macadamia nuts, toasted, chopped
  • 70g dark chocolate, chopped

 

Baked Caramelised Mango

  • 4 large ripe, yet firm mangoes
  • 40g unsalted butter
  • ½ cup (110g) sugar
  • ¼ cup (55g) brown sugar
  • 1/3 cup (80ml) water
  • ¼ cup (60ml) orange juice
  • ½ teaspoon vanilla bean paste
  • 1 teaspoon ground cardamom
  • pinch salt flakes, optional
  • ice-cream or pouring cream, to serve, if desired

Instructions

  1. Preheat oven to moderate, 180°C (160°C fan-forced). Line two 33x 24cm baking biscuit trays with baking paper, using a little butter so the paper adheres to the tray.
  2. Blend butter, sugar, honey, flour and egg whites in a food processor until completely smooth. Using a flexible spatula spread mixture thinly over the two trays. Sprinkle with the macadamias and chocolate.
  3. Bake for 12 – 15 minutes, or until golden. Cool on the tray, and then break into large pieces.
  4. Meanwhile make the baked caramelised mango: Melt the butter in a large ovenproof frypan over moderate heat. Stir in the sugars and water, stir until sugar dissolves. Add the orange juice, vanilla bean paste and cardamom. Reduce heat and simmer for 4-5 minutes, or until the mixture reduces by half.
  5. Cut the cheek from each mango, and then slice each cheek into three. Add to the pan and shake to evenly coat the mango in the sauce. Transfer the pan to oven and bake for 5 minutes until the juices are syrupy. Remove from the oven, add a pinch of salt flakes if desired.
  6. To serve, place the caramelised mango in serving glasses with a spoonful of sauce. Add a few pieces of wafer. Serve with ice-cream or pouring cream if desired.

Notes

Lyndey’s Note: You can store the wafers in an airtight container for up to a week at room temperature. If you’ve forgotten to take butter out of the fridge, you can place cubes of butter in a snap lock bag or between sheets of baking paper and roll with a rolling pin (or wine bottle). Never microwave!

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