Paul Hollywood's feedback was specific: "It needed something else. Maybe a bit more fruit in there." In a cookie named after mango lassi, the mango should be prominent, not an afterthought. The original recipe likely used too little dried mango, and it may not have been distributed evenly throughout each florentine. The fix involves both quantity and preparation. Increase dried mango to 3/4 cup and dice it finely into small pieces—roughly the size of the nut pieces. Fine dicing serves two purposes: it distributes more evenly throughout the caramel mixture so every florentine gets fruit, and smaller pieces don't create the same structural issues that large dried fruit chunks would. Toss the diced mango with a tiny amount of flour before adding to prevent clumping. The tropical sweetness and chewy texture of mango should be immediately recognizable, reinforcing the mango lassi concept with every bite. This demonstrates an important principle: when creating a themed dessert, make sure the star ingredient is unmistakably present.