I love dried mango and always have a packet or two in my cupboard
at home, so I set about creating a recipe to incorporate this tasty treat
into something a bit more substantial which would really give me a lift
in the middle of the day as my sugar levels started to crash.
Dried mango is a great source of beta-carotene, which helps prevent
eye defects in growing baby. It can also reduce the risk of pre-eclampsia
P R E P T I M E 1 0 M I N U T E S • S E T T I N G T I M E 1 H O U R • M A K E S 1 2
120g coconut oil, melted
125g whole blanched
125g desiccated coconut
250g soft, unsulphured
3 tbsp runny honey
to a powder
1 Grease a 500g loaf tin with a little coconut oil and line it with
a thin strip of greaseproof paper. Ensure the strip hangs over
both ends of the tin. This will create a little handle to help
remove your treat once it is set.
2 Blitz the almonds to a fine powder in a food processor.
Add the desiccated coconut, mango and honey, and blend
again for 3–4 minutes until you have a smooth paste. Add the
coconut oil and blend for another minute or so.
3 Spoon the mixture into the prepared tin. Compact it well
using the back of a spoon and even out the surface. Sprinkle
with the freeze-dried raspberries before transferring the tin
to the fridge for 1 hour to set. Once set, remove from the
fridge and, using the handles, remove your treat from the tin.
4 Portion the slab into 12 pieces. These can now be wrapped
in greaseproof paper and stored in the fridge, ready to be
eaten as a tasty snack. Alternatively, they can be portioned
into bags and kept in the freezer for up to 1 month. Remove
from the freezer 2–3 hours before eating.