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
  • Print


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
  • 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
  • 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.

More From Women's Weekly Food