When the weather is hot and mangoes are cheap, I bake with them. If mangoes aren’t cheap for you right now, then you can bake this with frozen mango chunks, no problems! This tropical mango slice is the bomb, the kids will love it, you will love it, and it’s lower in sugar than most coconut slices.
You don’t need any amazing baking skills for this one, it’s super simple and the flavours are what makes it special. Mango and passionfruit work together to make this super delicious. If you remember the coconut slice you has as a kid with jam in between, then this is a nice alternative.
Now mangoes, they are a favourite around here and I tend to buy them cheap in summer and get a good mango fix happening. Mango chicken curry, tropical mango and passionfruit treat slice, mango iceblocks, you name it, I’ve done it! My kids absolutely love them. They are honestly their most favourite food. While we are talking about mangoes, KP mangoes ( Kensington Pride) are our favourites. The Calypso’s are a little too sweet for us, and the R2E2 ones are always so expensive (plus the texture of the flesh is different).
You don’t need a mango cutter or any other gimmick to cut mango off the seed, and get perfect dice. For this recipe, you need about a cup of mango flesh, so about ¾ of the flesh you will get off the mango. My daughter loves to eat around the seed of the mango and completely strip it bare, so we keep that as her job and I don’t attempt any great removal of that flesh as it with a normal sized mango it’s not needed for this recipe.
This slice freezes well, is delicious and holds up well for the lunchbox. However you choose to enjoy it, it’s mighty yummy. Make sure the mango you use for this is super ripe.
Tropical mango coconut slice
Ingredients
base
- 90 grams butter room temperature
- ¼ cup coconut sugar
- 1 egg
- ⅔ cup wholemeal flour
- ⅓ self raising flour
- 1 cup mango diced
- 3 tbsps passionfruit pulp
coconut topping
- 2 eggs lightly beaten
- ¼ cup coconut sugar
- 2 cups shredded coconut
Instructions
- Preheat oven to 180 degrees (355F) and line a 20 by 20 cm cake tin (or use a silicone one!).
- In an electric mixer, beat the butter and sugar together until pale and creamy.
- Add the egg and beat until well combined.
- Stir through the flours and press into the base of the tin.
- Combine the mango and passionfruit pulp and spoon over the base.
- Combine the topping ingredients and sprinkle over the fruit.
- Press down gently.
- Bake for 30-35 minutes, until a skewer inserted into the slice comes out clean.
- Cool 10 minutes in the pan, then refrigerate until completely chilled.
- Cut into squares to serve.
Mandy Evans says
Can you use frozen mango for this recipe and how long will it keep
Kylie says
Yes you can! I freeze it, but it lasts about 3-4 days in the fridge.