Servings

12

Cook

35 min

I am a great fan of ginger and mango and I think together, they are fantastic. Add a bit of coconut and you have a tropical slice of heaven on your plate. This is equally good served hot or cold.   It makes a lovely dessert served warm with cream lightly beaten with a little of the ginger syrup, or with some coconut cream and mango coulis.

Coconut, Ginger & Mango Squares

INGREDIENTS

200g unsalted butter, softened

200g golden caster sugar

20g dark muscovado sugar

4 large eggs

200g self-raising flour, sifted

1tsp ground ginger

50g desiccated coconut, plus 2-3 tbsp for the topping

140g Greek yoghurt

425g can mangos in syrup, drained and cubed

3 balls of stem ginger, chopped

METHOD

Preheat the oven to 180C/160C fan. Grease and line a 20 x 30cm baking tin with baking parchment.

In a large bowl, beat together the butter and sugar until pale and creamy. Add the eggs one at a time, making sure each egg is well incorporated before adding another. Fold in the flour, ground ginger and coconut followed by the yoghurt. Gently fold in the mango pieces and stem ginger.

Pour the mixture into the prepared tin, levelling the surface, and sprinkle over the reserved coconut. Bake for 35 minutes or until golden brown and a skewer inserted into the middle comes out clean.

Let it cool in the tin for 10 minutes before turning it out onto a cooling rack.

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