Nothing tastes more like summertime fun than mango & coconut! These chilled, creamy and fruity oat bars are delicious and so easy to serve alfresco, pool side.
2h
PREP TIME
13
INGREDIENTS
SERVINGS: 16
PREPARATION
- 1 Preheat oven to 180°C (160°C fan forced). Grease and line the base and sides of an 18 cm x 27 cm x 4 cm slice pan with baking paper allowing 5 cm overhang on all sides.
- 2 Combine the oats, flour, coconut, ¼ cup caster sugar, butter and egg in a bowl. Using your hands combine well and then press evenly onto the base of prepared pan. Bake for 20-25 minutes or until pale golden. Set aside to cool completely.
- 3 Add ¼ cup (60 mL) water to a small microwavable bowl, sprinkle over the gelatine and allow to absorb. Set aside. When ready to use, microwave gelatine mixture on HIGH for 20 – 30 seconds to melt and then stir to dissolve and form a liquid.
- 4 Place cream cheese and extra sugar in a food processor and process until smooth. Add coconut cream and continue processing until smooth and combined. While processing add gelatine mixture and continue until combined. Pour over base and refrigerate until set firm.
- 5 Combine 2 x packs of mango jelly crystals with 1 cup of boiling water and stir until well dissolved. Set aside to cool.
- 6 Place defrosted mango flesh in a food processor and process until smooth. While processing add the mango jelly mixture and continue until combined. Transfer to a jug and allow to come to room temperature. (optional to strain*).
- 7 Once cool enough, pour over the back of a spoon onto the coconut layer. Return to refrigerator for a further 2-4 hours or for best results overnight, until firm.
- 8 Keep refrigerated until ready to serve, cut into 3 cm wide x 8 cm long bars. Wrap in baking paper and tie off with cooking string to serve or transport.
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9
Tips:
• For best results use full fat coconut cream.
• Mango flesh can be fibrous, straining delivers a smoother mouthfeel to the overall dish, but is not necessary.
