Recipe

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!

  • 20 mins preparation
  • 1 hr cooking
  • Makes 20 Item
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Ingredients

Mango and coconut custard slice
  • 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

Mango and coconut custard slice
  • 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.

Notes

Strain custard before cooking to remove any unblended egg.

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