Name: Mango and coconut custard slice
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 1/2 cup plain flour, sifted; 3/4 cup desiccated coconut; 3/4 cup brown sugar; 185 gram butter, melted; icing sugar, for dusting; Filling; 2 mangoes, peeled, stone removed, chopped into small pieces; 1/3 cup flaked almonds; 270 millilitre can coconut cream; 1/2 cup thickened cream; 1/3 cup caster sugar; 2 eggs; 1 egg yolk

Mango and coconut custard slice

Sweet, juicy mango pieces are swirled through a brilliant creamy coconut custard in this divine Summery slice. Serve topped with flaked almonds for extra crunch, it's a flavour and texture sensation that'll keep you wanting more!

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Makes 20 Item

Prep

20M

Cook

Total

1H 20M

Ingredients

1 1/2 cup plain flour, sifted

3/4 cup desiccated coconut

3/4 cup brown sugar

185 gram butter, melted

icing sugar, for dusting

Filling

2 mangoes, peeled, stone removed, chopped into small pieces

1/3 cup flaked almonds

270 millilitre can coconut cream

1/2 cup thickened cream

1/3 cup caster sugar

2 eggs

1 egg yolk

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease a 20 x 30cm slice pan and line with baking paper.

2.In a large bowl, combine flour, coconut and sugar. Make a well in the flour mixture. Add butter, stirring until combined. Spread mixture evenly into prepared pan, pressing firmly. Chill 10 minutes.

3.Bake 8-10 minutes, until golden. Cool.

4.To make filling: arrange mango and almonds evenly over pastry base. In a bowl, whisk together coconut cream, cream, sugar, eggs and yolk. Strain mixture into a bowl (see tip). Pour over slice.

5.Bake 45-50 minutes, until slice is set. Cool in pan. Cut into squares to serve and dust with icing sugar.

Strain custard before cooking to remove any unblended egg.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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