Coconut & mango slice
This recipe brings a little taste of Thailand to your kitchen, pairing creamy coconut with sweet, tropical mango. It’s simple to make and is perfect when you want something sweet that still feels light and refreshing. This slice is a budget‑friendly way to enjoy a hint of holiday flavour at home.
Ingredients
425g can sliced mango – drained
200g butter – softened
225g caster sugar
4 eggs
200g self-raising flour
50g desiccated coconut
140g coconut yoghurt
Method
1. Heat the oven to 180°C and line a 20x30cm baking tin.
2. Dry the mango pieces with some kitchen paper then cut them into 3cm pieces and set aside.
3. Put the butter and sugar in a bowl and whisk until smooth and creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Fold in the flour and coconut, then the mango and yoghurt.
6. Put the mixture into the tin and then top with a little extra coconut.
7. Bake for 30 minutes, then cool for 10 minutes in the tin before removing to a wire rack.
Recipe courtesy of Food for Thought, part of the Lily project, King’s Lynn & West Norfolk
