1-Preheat oven and prepare the dish: Start by preheating your oven to 200°C (180°C fan-forced) and greasing a 35cm x 25cm baking dish for even cooking.

2-Mix dry ingredients and create a well: Sift the 1 ⅔ cups (250g) plain flour and 2 ½ teaspoons baking powder into a bowl, then add ¼ cup (55g) caster sugar and make a well in the center.

3-Whisk wet ingredients and combine with dry ones: Whisk 1 ¼ cups (310ml) milk with 2 eggs, pour into the well, and stir until combined. For those concerned about cholesterol, remember eggs have minimal impact and can be part of a healthy diet.

4-Fold in fruit and bake until ready: Add 60g melted and cooled butter, reserving 1 tablespoon, mix well, and pour the batter into the dish. Arrange 125g fresh raspberries and 1 peeled and thinly sliced mango on top, then brush with the reserved butter. Bake for 25 minutes until golden.

5-Cool, cut, and serve with garnishes: Let it cool slightly, cut into 12 squares, and serve stacked in sets of three, topped with ¼ cup (10g) toasted coconut chips, coconut yoghurt, and maple syrup.