Baked Mango Coconut Slices

The first time I baked these Baked Mango Coconut Slices, the kitchen filled with the most incredible aroma – a tropical symphony of sweet mango and toasty coconut that instantly transported us somewhere sunny and warm, even on a dreary afternoon. I’d been looking for a treat that was comforting yet vibrant, something a bit different from the usual chocolate chip cookies or brownies. When I pulled the golden-brown slab from the oven, sliced it into generous squares, and watched my family’s eyes light up after the first bite, I knew this recipe was a keeper. The slices were perfectly chewy, bursting with juicy mango chunks, and had that delightful texture from the coconut threaded throughout. They weren’t overly sweet, letting the natural flavours shine. They disappeared incredibly fast, accompanied by requests to make them again very soon. It’s become a go-to for potlucks, afternoon tea, or just when we need a little taste of sunshine. They are wonderfully simple to make but taste impressively complex and utterly delicious.

Ingredients

Here’s what you’ll need to create these delightful tropical treats:

• 1 ½ cups (approx. 190g) All-Purpose Flour: The structural foundation of our slices, providing the necessary body and chew. Ensure it’s measured correctly (spooned and levelled is best) for the right texture.
• 1 cup (approx. 100g) Unsweetened Shredded Coconut: This is key for the signature flavour and chewy texture. Unsweetened allows you to control the overall sweetness of the recipe. If you only have sweetened, consider slightly reducing the sugar.
• ¾ cup (approx. 165g) Packed Light Brown Sugar: Adds moisture and a subtle caramel note that beautifully complements the mango and coconut. Packing it ensures the correct amount is used.
• 1 teaspoon Baking Powder: The leavening agent responsible for giving the slices a gentle lift, preventing them from being too dense.
• ¼ teaspoon Salt: Essential for balancing the sweetness and enhancing all the other flavours. Don’t skip it!
• ½ cup (113g) Unsalted Butter, Melted (or Coconut Oil): Provides richness, moisture, and tenderness. Using melted butter ensures it incorporates easily. Coconut oil can be substituted for an even more pronounced coconut flavour and to make it dairy-free.
• 2 Large Eggs: Act as binders, holding everything together, and contribute richness and structure. Ensure they are at room temperature for better incorporation.
• 1 teaspoon Vanilla Extract: A classic flavour enhancer that rounds out the sweetness and adds depth.
• Zest of 1 Lime (Optional, but recommended): Adds a bright, zesty counterpoint to the sweetness of the mango and richness of the coconut. It truly elevates the tropical flavour profile.
• 1 ½ cups (approx. 250-300g) Diced Ripe Mango (Fresh or Frozen): The star of the show! Use mango that is ripe but still firm enough to hold its shape during baking. If using frozen, thaw completely and pat dry thoroughly to remove excess moisture. Dice into roughly ½-inch (1-1.5cm) cubes.
• ¼ cup (approx. 25g) Toasted Coconut Flakes (Optional, for topping): Adds a lovely visual appeal and an extra layer of toasted coconut flavour and slight crunch on top. You can toast your own shredded coconut or use pre-toasted flakes.

Instructions

Follow these steps carefully for perfectly baked Mango Coconut Slices:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8×8 inch (20×20 cm) square baking pan thoroughly with butter or cooking spray. For easier removal and cleanup, line the pan with parchment paper, leaving an overhang on two opposite sides to act as handles. Grease the parchment paper as well.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened shredded coconut, packed light brown sugar, baking powder, and salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour and breaks up any clumps in the brown sugar. This step is crucial for achieving a consistent texture and rise.
3. Combine Wet Ingredients: In a separate medium-sized bowl, whisk together the melted (and slightly cooled) butter or coconut oil, large eggs, and vanilla extract until well combined. If using lime zest, whisk it in now. Ensure the eggs are fully incorporated into the fat. Using room temperature eggs helps them blend more smoothly.
4. Combine Wet and Dry: Pour the wet ingredients into the bowl containing the dry ingredients. Using a rubber spatula or wooden spoon, mix gently until just combined. Be careful not to overmix at this stage. Overmixing develops the gluten in the flour too much, which can lead to tough or dense slices instead of tender and chewy ones. Stop mixing as soon as you no longer see large streaks of dry flour. A few small lumps are perfectly fine.
5. Fold in Mango: Gently fold the diced mango into the batter. Use the spatula to turn the batter over from the bottom, incorporating the mango pieces evenly without crushing them. We want distinct chunks of mango throughout the slices.
6. Spread into Pan: Transfer the batter into the prepared baking pan. It will be quite thick. Use the back of a spoon or an offset spatula (lightly greased if needed) to spread the batter evenly across the pan, pushing it gently into the corners. An even layer ensures even baking.
7. Add Topping (Optional): If using, sprinkle the toasted coconut flakes evenly over the top of the batter before baking. This adds a delightful crunch and visual appeal.
8. Bake: Place the baking pan in the center rack of the preheated oven. Bake for approximately 30-35 minutes, or until the top is golden brown, the edges are slightly pulling away from the sides of the pan, and a wooden skewer or toothpick inserted into the center comes out clean (or with a few moist crumbs attached, but no wet batter). Baking times can vary slightly depending on your oven, so start checking around the 30-minute mark.
9. Cool Completely: Once baked, remove the pan from the oven and place it on a wire cooling rack. Let the slices cool completely in the pan before attempting to remove or slice them. This step is vital! Cooling allows the slices to set properly, preventing them from crumbling when cut. This might take at least 1-2 hours at room temperature. Patience here ensures clean, neat squares.
10. Slice and Serve: Once completely cool, use the parchment paper overhangs to carefully lift the entire slab out of the pan and onto a cutting board. Use a sharp knife to cut into squares. An 8×8 inch pan typically yields 9 large squares (3×3 grid) or 12 smaller rectangles or squares (3×4 grid). Wipe the knife clean between cuts if necessary for the neatest edges. Enjoy your homemade Baked Mango Coconut Slices!

Nutrition Facts

Nutritional information is an estimate and can vary based on specific ingredients used.

• Servings: This recipe yields approximately 12 servings (slices).
• Calories per serving: Approximately 240-280 kcal per slice.
• Total Fat: Around 12-15g per slice. Primarily from the butter (or coconut oil) and shredded coconut, contributing to the rich texture and flavour.
• Carbohydrates: Approximately 28-33g per slice. Mainly from the flour, brown sugar, and natural sugars in the mango.
• Dietary Fiber: Around 1.5-2g per slice. Contributed by the whole wheat flour (if used as a substitute), coconut, and mango, aiding in digestion.
• Sugar: Approximately 15-20g per slice. Includes added sugar (brown sugar) and natural sugars from the mango.
• Protein: Around 3-4g per slice. Primarily from the eggs and flour.

(Note: These values are estimates. For precise nutritional information, consider using an online calculator with your specific ingredient brands and measurements.)

Preparation Time

• Preparation: 15-20 minutes. This includes gathering and measuring ingredients, mixing the batter, and preparing the baking pan.
• Cooking: 30-35 minutes. The active time the slices spend baking in the oven until golden and cooked through.
• Cooling: Minimum 1-2 hours. This essential passive time allows the slices to set fully before cutting, ensuring they hold their shape.
• Total Time: Approximately 2 hours to 2 hours 55 minutes (including cooling). The active hands-on time is relatively short, making it a manageable baking project.

How to Serve

These Baked Mango Coconut Slices are incredibly versatile and delicious on their own, but here are some ideas to elevate the experience:

• Simply As Is: Enjoy a slice at room temperature – its flavours and textures are perfectly balanced straight from the cutting board. Ideal for a quick snack or lunchbox treat.
• With a Hot Beverage: Pair a slice with your favourite coffee, tea (especially black tea or a tropical herbal blend), or even a chai latte for a comforting afternoon break.
• Warmed Slightly: Gently warm a slice in the microwave for 10-15 seconds. This softens the texture slightly and enhances the mango and coconut aromas, making it extra comforting.
• À La Mode: Serve a slightly warmed slice with a scoop of high-quality vanilla bean ice cream or, even better, coconut or mango sorbet. The contrast between the warm slice and cold ice cream is divine.
• With Cream or Yogurt: A dollop of freshly whipped cream, thick Greek yogurt, or coconut yogurt provides a creamy counterpoint to the chewy slice. A sprinkle of lime zest over the top adds an extra flourish.
• Dusting of Sugar: For a touch of elegance, dust the cooled slices lightly with powdered sugar just before serving.
• Extra Tropical Flair: Serve alongside some fresh, diced mango or pineapple chunks for an extra burst of fruitiness.
• Dessert Platter: Cut the slices into smaller, bite-sized squares and include them as part of a larger dessert platter featuring other fruits, cookies, or mini pastries. Perfect for entertaining.

Additional Tips

Here are 8 extra tips to ensure your Baked Mango Coconut Slices turn out perfectly every time:

1. Mango Matters: Choose mangoes that are ripe for sweetness but still firm. Overripe mangoes can make the slices too wet, while underripe ones lack flavour. If using frozen mango, thaw it completely and pat it very dry with paper towels before dicing to remove excess moisture, which can affect the texture.
2. Don’t Overmix: Mix the batter only until the wet and dry ingredients are just combined. Overmixing develops the gluten in the flour, resulting in tough, dense slices rather than the desired chewy, tender texture. Stop mixing when you no longer see streaks of flour.
3. Parchment Paper is Your Friend: Lining the baking pan with parchment paper, leaving an overhang, makes lifting the entire baked slab out for easy cutting a breeze. It also guarantees the slices won’t stick to the pan and simplifies cleanup.
4. Patience for Cooling: Resist the temptation to slice while warm! Allowing the slices to cool completely in the pan is crucial. This lets them set properly, ensuring they hold their shape and cut cleanly without crumbling. This might take a couple of hours, but it’s worth the wait.
5. Storage Savvy: Store leftover slices in an airtight container at room temperature for up to 3-4 days. If your kitchen is very warm or humid, storing them in the refrigerator might extend their freshness slightly, but they are best enjoyed at room temperature. Bring refrigerated slices to room temp before serving for optimal texture.
6. Flavor Variations: Feel free to experiment! Add ½ cup of chopped macadamia nuts or white chocolate chips along with the mango for extra texture and flavour. A pinch of ground cardamom or ginger in the dry ingredients can also add a lovely warmth that complements the tropical notes.
7. Going Gluten-Free: For a gluten-free version, substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking blend (one that contains xanthan gum). Almond flour can also work but may result in a slightly denser, cakier texture. Ensure your baking powder is also certified gluten-free.
8. Toast the Coconut (Batter): For an even deeper, nuttier coconut flavour throughout the slice (not just on top), you can lightly toast the 1 cup of shredded coconut before adding it to the dry ingredients. Spread it on a baking sheet and toast at 325°F (160°C) for 5-8 minutes, watching carefully until fragrant and lightly golden. Let it cool completely before using.

FAQ

Here are answers to some frequently asked questions about Baked Mango Coconut Slices:

1. Q: Can I use frozen mango instead of fresh?
   A: Yes, you absolutely can use frozen mango. The key is to thaw it completely first. Once thawed, drain any excess liquid and pat the mango pieces thoroughly dry with paper towels before dicing and adding them to the batter. Excess moisture can make the slices soggy.
2. Q: Can I use sweetened shredded coconut?
   A: Yes, but be mindful of the overall sweetness. Sweetened shredded coconut contains added sugar. If you use it, you might want to reduce the amount of light brown sugar in the recipe by about ¼ cup (or to taste) to prevent the slices from becoming overly sweet.
3. Q: How long will these Baked Mango Coconut Slices stay fresh?
   A: Stored properly in an airtight container at room temperature, these slices should stay fresh and delicious for about 3 to 4 days. If your environment is very humid, consider refrigerating them, but allow them to come back to room temperature before serving for the best texture.
4. Q: Can I freeze these slices?
   A: Yes, these slices freeze well! Once completely cooled and sliced, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe airtight container or zip-top bag. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before enjoying.
5. Q: How can I make this recipe vegan?
   A: To make these slices vegan, you’ll need to replace the eggs and use a non-dairy fat. Use melted coconut oil instead of butter (as already suggested as an option). For the eggs, you can try using a commercial egg replacer according to package directions, or use two “flax eggs” (1 flax egg = 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5-10 minutes to thicken). The texture might be slightly different but should still be delicious.
6. Q: Can I make this recipe gluten-free?
   A: Yes. The easiest way is to substitute the all-purpose flour with a cup-for-cup (1-to-1) gluten-free baking flour blend that includes xanthan gum. Using almond flour is another possibility, though it might yield a slightly denser and cakier result. Ensure your baking powder is also certified gluten-free if catering to celiac disease.
7. Q: My slices turned out crumbly. What did I do wrong?
   A: Crumbly slices can result from a few things:
   • Overmixing the batter: This develops too much gluten, leading to a tougher, sometimes crumbly texture. Mix only until just combined.
   • Cutting while warm: The slices need to cool completely to set properly. Cutting them too soon will cause them to fall apart.
   • Incorrect ingredient measurements: Too much flour or not enough binder (eggs) or fat can lead to dryness and crumbling. Ensure accurate measurements.
8. Q: Can I use mango puree instead of diced mango?
   A: It’s generally not recommended to substitute mango puree directly for the diced mango in this recipe. Puree adds significantly more moisture and will change the batter’s consistency, likely resulting in a very different, possibly denser or soggier, texture. The beauty of this recipe lies in the distinct chunks of mango. If you want to use puree, you might swirl a small amount (maybe ¼ cup) into the batter after spreading it in the pan, but it will change the final product. Stick with diced mango for the intended texture and flavour distribution.