There's nothing better to cool you down than these fresh, summery mango ice pops.

MasterChef winner Elena Duggan creates an all-Aussie, pavlova affair loaded with mango, finger limes and macadamias.

Presenting our take on Aussie icon, the Weis Bar. While as cool and refreshing as the original, our bars aren't frozen, making them easy to take on those summer beach trips. Recipe taken from our cookbook, At Our Table.

Emblazoned in our national colours, these icy pops are an Aussie twist on a summer treat – perfect for hot, humid days during summer.

These rice paper rolls look tricky, but once you’ve made a couple you’ll have the hang of it. Omit the prawns for a vegan option, says Jamie.

The mangomisu is well known for breaking the internet in the delicious. office. Here, we present the boozier, updated version. Go nuts.

Who doesn't love mango? Here we have the summer cake recipe you've all been waiting for.

It's hard to believe you only need four ingredients to create something this good.

You'll go mad for these mango Eton mess trifles!

All kinds of yum in a tortilla. Serve up as a mid-week meal for the family or impress friends at your next Mexican fiesta. Recipe by Josue Lopez.

These tostadas make for a perfect appetiser or addition to any share table. Recipe by Raph Rashid.

Wow your guests with this sensational summery salad.

Don't just reserve the turmeric in your cupboard for curries, because it works perfectly in desserts. In this recipe, the earthiness of the spice is paired seamlessly with the rich sweetness of coconut and mango.

The mangomisu is one of delicious. magazine's most popular recipes ever. Light, fresh and full of juicy summer mango, it's the tropical rendition of classic tiramisu and the perfect entertaining dessert. Try it for your next dinner party, or add it to your repertoire of no-bake favourites. You'll need a 22cm springform cake pan for this recipe.

Remember the snow egg? Created by Peter Gilmore at Sydney’s Quay restaurant, it’s one of the country’s most famous (and difficult!) desserts. This is our re-worked, pina colada mango sundae version. Totally achievable, but just as dreamy and delicious. You’ll need to start this recipe a day ahead, and you’ll need a 1.75L terrine for the ice cream, a shallow metal tray for the mango granita and 6 chilled serving glasses.