Toasted Coconut and Mango Squares Toasted Coconut and Mango Squares

Image: Canadian Living | Holiday Baking 2014

For the mango purée, blend 4 cups of frozen cubed mango, thawed, (or 2 to 3 peeled and pitted ripe mangoes) in a food processor until smooth. Press the purée through a fine-mesh sieve for a silky, smooth texture.

  • Portion size 25 servings
  • Credits : Canadian Living: Holiday Baking 2014


Coconut Whipped Cream:
Mango Curd:


In large bowl, beat together butter, sugar and salt until fluffy; stir in flour in 2 additions. Stir in flaked coconut. Press into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 325°F (160°C) oven until golden, 20 to 25 minutes. Let cool slightly.

Mango Curd: Meanwhile, in large bowl, beat eggs with sugar until pale and thickened; beat in lemon juice. Stir in flour and salt until smooth. Stir in mango pur?e and cream until combined. Pour over crust, smoothing top.

Bake in 325°F (160°C) oven just until centre is set, 40 to 45 minutes. Let cool for 30 minutes. Cover and refrigerate until chilled, about 2 hours.

Coconut Whipped Cream: Meanwhile, in small bowl, mix gelatin with boiling water until dissolved; set aside to cool slightly. Whip cream to soft peaks; add icing sugar and coconut extract (if using) and beat to stiff peaks. Beat in gelatin mixture. Spread over mango curd; refrigerate until set, about 30 minutes.

Lift out onto cutting board; using a hot knife, cut into squares. Sprinkle with coconut chips. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 3 days.)

Nutritional facts per square: about

  • Sodium 51 mg
  • Sugars 16 g
  • Protein 3 g
  • Calories 173.0
  • Total fat 8 g
  • Potassium 72 mg
  • Cholesterol 48 mg
  • Saturated fat 5 g
  • Total carbohydrate 23 g


  • Iron 5.0
  • Folate 9.0
  • Calcium 1.0
  • Vitamin A 9.0
  • Vitamin C 8.0
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Baking & Desserts

Toasted Coconut and Mango Squares