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    Mango and Coconut Slice

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    Mango and Coconut Slice

    The flavours of mango, coconut and lime are perfect after the spicy main course dishes. Serve warm with generous dollops of cool crème fraîche or perhaps a fruity sorbet.

    • Preparation time: 30 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 8


    • 2 ripe medium mangoes
    • 150g self-raising flour
    • 75g Waitrose Desiccated Coconut
    • 175g butter, softened
    • 175g caster sugar
    • 3 medium eggs
    • 3 tbsp milk
    • Juice and finely grated zest of 2 limes
    • 6 tbsp apricot jam


    1. Preheat the oven to 180°C, gas mark 4. Grease and line the base of a shallow oblong tin, about 20 x 30cm.
    2. Peel the mangoes. Cut each mango as close as possible to the stone to give 2 thick lengthways slices. Cut the slices into small chunks, then chop any remaining flesh around the stone into small chunks.
    3. Place the flour, 50g of the coconut, the butter, sugar, eggs, milk and lime zest in a large mixing bowl. Beat with a wooden spoon or electric hand mixer for 2-3 minutes, until pale and fluffy.
    4. Spoon the mixture evenly into the prepared tin and smooth the top. Sprinkle with the remaining coconut, then scatter the mango chunks over the top. Bake for 35-40 minutes, until the cake is risen and golden.
    5. Heat the lime juice in a small pan with the apricot jam, stirring until the jam has melted. Drizzle or brush over the warm cake, cut into slices and serve, with crème fraîche or Waitrose Pineapple and Mango Swirl Sorbet.

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    Cook's tips

    You can make the cake up to a day ahead, then reheat it at 180°C, gas mark 4, for 10 minutes. Or reheat portions to order in the microwave - 1 slice will take 30 seconds on full power.


    Average user rating

    5 stars