Mango Squares with Coconut Topping Recipe
Photo: Asa Dahlgren
Mango should be soft, taste sweet and bring back memories of lazy days on a tropical
island. These easy-to-make, wonderfully sticky mango squares are guaranteed to
transport you to your own tropical paradise.
Makes 25 to 30 squares
1 pound fresh or frozen mango
2 1/4 sticks (18 Tbsp.) room-temperature butter
1 1/4 cups granulated sugar
4 large eggs
Scant 1/2 cup whole milk
3 cups all-purpose flour
1 Tbsp. vanilla sugar
4 tsp. baking powder
1/2 tsp. salt
For the coconut topping: 2/3 cup cane sugar
Scant 1/2 cup light corn syrup
2/3 cup heavy cream
7 ounces (about 3/4 cup) flaked coconut
5 Tbsp. butter
If you are using frozen mango, thaw it on paper towels. While the fruit is thawing, preheat the oven to 350° F. With an electric mixer, whip the butter and sugar in a bowl until soft and smooth. Add 1 egg at a time, while whisking, and then add the milk. Combine the flour, vanilla sugar, baking powder and salt and fold that mixture into the batter together with the mango. Fold everything together with a rubber spatula until smooth and thick.
Line a baking pan with high edges, about 10 x 16 inches, with parchment paper and spread the batter evenly in the pan. Bake in the lower third of the oven for about 40 minutes, or until the cake is baked through.
Meanwhile, combine all the ingredients for the coconut topping in a pot and cook on low heat while stirring for a few minutes.
Remove the cake and distribute the coconut topping on top of it. Raise the oven temperature to 400°, set the cake in the lower third of the oven and bake for an additional 15 minutes, or until the coconut topping has turned golden brown. Let the cake cool and then cut it into squares.
Reprinted with permission from The Summer Table published in 2015 by Sterling Epicure. Text © Lisa Lemke.
Makes 25 to 30 squares
Ingredients
For the coconut topping:
Directions
If you are using frozen mango, thaw it on paper towels. While the fruit is thawing, preheat the oven to 350° F. With an electric mixer, whip the butter and sugar in a bowl until soft and smooth. Add 1 egg at a time, while whisking, and then add the milk. Combine the flour, vanilla sugar, baking powder and salt and fold that mixture into the batter together with the mango. Fold everything together with a rubber spatula until smooth and thick.
Line a baking pan with high edges, about 10 x 16 inches, with parchment paper and spread the batter evenly in the pan. Bake in the lower third of the oven for about 40 minutes, or until the cake is baked through.
Meanwhile, combine all the ingredients for the coconut topping in a pot and cook on low heat while stirring for a few minutes.
Remove the cake and distribute the coconut topping on top of it. Raise the oven temperature to 400°, set the cake in the lower third of the oven and bake for an additional 15 minutes, or until the coconut topping has turned golden brown. Let the cake cool and then cut it into squares.
Reprinted with permission from The Summer Table published in 2015 by Sterling Epicure. Text © Lisa Lemke.
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