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🍰 Mango Coconut Slice

116 kcal · 30 min · 4 servings

Mango Coconut Slice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 170 degrees Celsius top and bottom heat.
  2. 2. Line a baking tray with baking paper.
  3. 3. Place a cake ring on the tray.
  4. 4. Put the oats, spelt flour, 50 grams of cane sugar, the coconut flakes, and a pinch each of cinnamon and salt into a blender.
  5. 5. Grind the ingredients into a fine flour.
  6. 6. Melt the butter in a pot or in the microwave.
  7. 7. Stir the melted butter into the ground mixture.
  8. 8. Spread the dough evenly in the cake ring.
  9. 9. Press the dough down firmly and flat.
  10. 10. Smooth the surface with a rolling pin.
  11. 11. Prick the surface of the base several times with a fork.
  12. 12. Rinse the blender thoroughly.
  13. 13. Halve the mango and cut the flesh away from the pit.
  14. 14. Remove the skin from the fruit flesh.
  15. 15. Put the mango flesh, the eggs, 50 grams of cane sugar, the cornstarch, and the lemon juice into the blender.
  16. 16. Puree the ingredients into a smooth mixture.
  17. 17. Pour the mango puree over the prepared biscuit base.
  18. 18. Bake the slice in the preheated oven at 170 degrees for about 30 to 35 minutes.
  19. 19. Take the tray out of the oven.
  20. 20. Let the slice cool down completely.
  21. 21. Place the cooled slice in the refrigerator for at least 30 minutes.
  22. 22. Carefully remove the cake ring.
  23. 23. Remove the baking paper.
  24. 24. Cut the cake into squares using a cake divider.
  25. 25. Then divide the squares into rectangles.
  26. 26. Sprinkle powdered sugar over the finished pieces.
  27. 27. Store the slices in the refrigerator.
  28. 28. Serve the mango-coconut slice well chilled.

Nutrition per serving