• Recipe collection
• Stone fruit

20 refreshing ways to make the most of peak, cheap mango season

Mangoes are plentiful and juicy right now. Put them to delicious work in the kitchen with these mouth-watering recipes.

• Family meals

Adam Liaw’s frozen fruit iced yoghurt

A microplane grater and some frozen fruit are all you need to make this easiest of desserts. Add a little sweetened yoghurt and you’re in heaven.

• 2 hrs +
• Adam Liaw

• Better baking

Patience and grunt work: Emelia Jackson’s secrets to making the perfect pavlova

So many things can go wrong with Australia’s best-known dessert. Follow these simple tricks, and you’ll have the crisp, snowy meringue of your dreams.

• 1-2 hrs
• Emelia Jackson

• Baking

Helen Goh’s zesty mango, passionfruit and pistachio lamingtons are perfect for picnics

A zesty, fruity version of the old favourite, these cakes are great for picnics.

• 2 hrs +
• Helen Goh

• Dinner party

Adam Liaw’s mango and pistachio floating islands

“Iles flottantes” is a long-standing French favourite to which you can add your own spin. Mango and pistachio make a fabulous match.

• 2 hrs +
• Adam Liaw

• Quick & easy

Adam Liaw’s tropical fool

Use any fruits you like for this simple fool, and if you don’t feel like breaking out the blender or food processor, you can just chop the fruits with a knife.

• < 30 mins
• Adam Liaw

• Healthy

Helen Goh's yoghurt pudding with mango and medjool dates

I had set out to make a cheesecake with yoghurt and mango, but halfway through when I stopped to taste it, I realised it was delicious just as it was, eaten with a spoon. I did make one further change, though, which was to strain the yoghurt in the style of the luscious Indian dessert, shrikhand. Serve this family-style by placing it all in one large dish at the centre of the table, or for a more elegant presentation, dish it up individually in coupe glasses.

• 1-2 hrs
• Helen Goh

• Fruit desserts

Coconut and mango tapioca with ginger syrup

The scent of a ripe mango is so evocative, and this recipe is one of my favourite ways to eat this fruit. It's not too sweet and is a favourite for summer entertaining. I like it at room temperature, but you can make it ahead and let it chill in the fridge (although it will need loosening with extra coconut milk). Then simply assemble at the last minute and serve. If you don't have makrut lime leaves, simply add the zest from a lime instead.

• 30 mins - 1 hr
• Julia Busuttil Nishimura

• Drinks

Adam Liaw's rockmelon and mango agua fresca

This fresh summer drink doesn't need booze to make it delicious. Just break out the blender and a selection of your favourite fruits and make it your own.

• < 30 mins
• Adam Liaw

• Cake

Mango, lime and macadamia cheesecake bars

Sweet and creamy, tart and crunchy, this dessert has it all. Don't be put off by the four different components: each one is easy to make and the final assembly is so much more than the sum of its parts. When in season, strawberries or cherries may be substituted for the mango; they all pair beautifully with the lime, coconut and macadamia.

• 1-2 hrs
• Helen Goh