Name: Mango and Passionfruit Lattice Slice
Prep time: 25 min
Total time: 25 min
Yield: Makes 12
Ingredients: 2 x 200g packet lattice biscuits; 425g can mango slices in syrup; 300ml tub thickened cream; 100g sachet vanilla instant pudding; 2 tablespoons fresh passionfruit pulp

TIP! Make sure the biscuits are trimmed so that they neatly cover the base and top of filling. Slice can be made up to one day ahead. Keep, covered, in the fridge.

Ingredients

2 x 200g packet lattice biscuits

425g can mango slices in syrup

300ml tub thickened cream

100g sachet vanilla instant pudding

2 tablespoons fresh passionfruit pulp

Method

Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.

Set aside 28 biscuits. Reserve remaining for another use. Arrange 14 biscuits, glaze-side down, over base of prepared pan, trimming to fit neatly.

Drain mango slices, reserving 2 tablespoons syrup. Place slices and reserved syrup in a food processor. Process until smooth.

Combine mango puree, cream, pudding mix and passionfruit pulp in a large bowl. Beat with a hand-held electric mixer for about 1 minute, or until thick.

Spread mixture evenly over biscuits in pan. Arrange remaining biscuits, glaze-side up over top, trimming to fit neatly. Cover. Refrigerate overnight.

Using baking paper, lift slice from pan. Cut into squares. Dust with sifted icing sugar (optional).

Jane Ash