Coconut Mango Slice

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Mangoes really do signify summer don’t they? I would eat a mango a day if I could! I decided to make a dessert with mangoes for New Years Eve to take to the barbecue that Aidan and I (that’s my fiancé) were going to with friends. The response was pretty good!

This slice is refined sugar free (note: not sugar free as it contains honey and fruit) and gluten and dairy free so it’s kid friendly (kids love mangoes right!?) and great as a healthy treat.

Another year has come to a close. The next one is bringing some pretty exciting things my way. For starters I’m really excited to see where my little blog takes me. I hope it takes me on lots of cooking and baking adventures where I learn heaps of cooking tricks and develop my skills and knowledge.

I’m getting married this year too which is so exciting and I cannot wait! Lots to do between now and then! A dear friend of mine is also getting married and I’m in the bridal party so I cannot wait for that either. What exciting things do you have in store for 2015?

 

Coconut Mango Slice

Ingredients

  • 300g of almond meal
  • 1 can of coconut cream
  • 1/2 cup of melted coconut oil
  • 2 tablespoons of raw honey
  • 1/2 a lemon
  • 1 tablespoon of lemon zest
  • 1 tablespoon of lime zest
  • the flesh of two mangos

Instructions

  1. Combine the almond meal, coconut oil, salt and 1 tablespoon of the honey into a bowl and mix thoroughly ensuring that the whole mixture is quite wet
  2. Press the mixture into a baking tray or dish lined with baking paper using the back of a spoon, making sure the mixture is packed tightly
  3. Place in the tray in the fridge whilst you continue with the next steps
  4. Blend the mango flesh in a blender until smooth
  5. In a saucepan combine the mango, coconut cream, zest and the juice from the 1/2 lemon and stir continuously on low heat until just about to boil
  6. Let the mixture cool for 10-20 minutes
  7. Pour the mango mixture carefully on top of the almond meal base ensuring the layer is even and spread to the edges
  8. Refrigerate for 4-5 hours or overnight if possible, if need be transfer to the freezer to ensure the top layer is hard enough
  9. Cut into slices and serve
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Also try:
Adding your own garnishes, i tried strawberry halves on mine.
Serving up with a dollop of coconut yoghurt or ice-cream.
For a different flavour you could try adding some other fruits in with the mango such as passionfruit.

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