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 in mum.

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 almonds

125g desiccated coconut

250g soft, unsulphured

dried mango

3 tbsp runny honey

100g freeze-dried

raspberries, ground

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.