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Creamy mango Weet-Bix slice recipe
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in a delightful mango slice using frozen mango. A pinch of salt enhances the sweetness, while lime zest adds a zesty touch. Chill for 3 hours before refrigerating overnight.
Ingredients:
  • 110g (3/4 cup) self-raising flour
  • 65g (3/4 cup) desiccated coconut
  • 75g (1/3 cup) caster sugar
  • 4 Weet-Bix, crushed
  • 150g butter, melted
  • 1 mango, flesh chopped (you will need 300g flesh, see note)
  • 2 x 395g cans sweetened condensed milk
  • 21.00 gm fresh lime juice
  • Pinch salt
Instructions:
  • Preheat the oven to 180°C/160°C fan-forced. Grease a 16 x 26cm slice pan and line it with baking paper, leaving an overhang on the two long sides.
  • In a large bowl, combine flour, coconut, sugar, and Weet-Bix, creating a well in the center. Pour in melted butter and mix well. Press the mixture evenly onto the base of the pan using the back of a spoon. Bake for 12 minutes until lightly golden. Allow it to cool completely on a wire rack.
  • In a food processor, blend together the mango flesh, condensed milk, lime juice, and salt until smooth. Pour the mixture over the Weet-Bix base. Bake for 25 minutes until the edges are slightly bubbling and the filling is set. Let cool to room temperature in the pan, then refrigerate overnight.
  • Gently slide a knife along the short ends of the slice to release it. Lift the slice out of the pan using a piece of parchment paper, then cut it into small squares before serving.

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