6 egg whites
1 ½ cups Chelsea Icing Sugar, sifted
¼ cup plain flour, sifted
¼ cup self-raising flour, sifted
1 ½ cups ground almonds
½ cup desiccated coconut
155g butter, melted
Juice and rind of 2 limes
200g chopped frozen or fresh mango
¼ cup Chelsea Demerara Sugar
300ml thickened cream, whipped, to serve

1. Preheat oven to 160°C conventional (140°C fan-forced.) Grease 27cm x 18cm rectangular pan and line base and long sides with baking paper, extending paper 5cm over the sides.
2. Whisk egg whites with balloon whisk in large bowl until foamy, add Chelsea Icing Sugar, flours, almond meal, coconut, butter, lime rind and juice and mix until well combined.
3. Pour into prepared pan, dot with mango and sprinkle with Chelsea Demerara Sugar. Bake for 1 hr or until skewer comes out clean. Lift out onto cooling rack. Cut into slices and enjoy with whipped cream

For a variation you can also use fresh or frozen berries in place of the mango.