Add flour, sugar, coconut, baking powder, and salt to a large bowl.
Use a box grater to grate the butter into that bowl, then use your hands or a fork to combine. Then, add in the egg and stir. The dough should be wet enough to clump up when you squeeze it in your palm, but not sticky.
Grease an 8×8 baking dish with coconut oil, then transfer 3/4 of the dough to the dish, using your hands to press it down; set aside.
For the filling: add mango, sugar, coconut, and flour to a small bowl and stir to combine. Pour mango on top of the crust, using a spoon or spatula to spread it out.
Sprinkle the remaining dough on top of the mango filling, then place the baking dish in the oven and bake for 25 minutes, or until the edges are golden brown.
Wait at least 20 minutes after the bars are out of the oven before cutting them.
To freeze: wait for bars to cool before carefully placing them into a freezer-safe bag.
To make vegan: use 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) and dairy-free butter instead
for the crust:
for the crust:
1 3/4cupall-purpose flour
1/4cupunsweetened shredded coconut
for the filling:
1cupdiced mangofrom 1 1/2 mangos
2tbspunsweetened shredded coconut
The Almond Eater ( Erin)
THE INSIDE STORY
We count ourselves as industry specialists, operating for over 20 years. Our “Bestnut” brand is well established. We operate from a HACCP certified and food grade facility. We GUARANTEE FRESHNESS. We offer wide range of value added products, all processing is done on site. We are competitively priced allowing retailers to maximise profit. We are constantly looking to innovate our product offerring. We have a dynamic and commited staff aiming at delivering unrivalled service and quality. Our customers include Top end retailiers, Wholesalers, Re-Packers & Distributors. Our products are Kosher and Halaal.