Mango & Coconut Slice


Guys, summer  (in Australia) is unfortunately over. Since Melbourne weather hasn’t been exactly ‘hot’ I have decided not to give up on the sunny season and create a tropical treat using my favourite Coconut Revolution Coconut Oil for the Kitchen who are now 100% organic! I created the recipe specially for the coconut-loving brand to celebrate fun, summer days using delicious mango and of course – coconut!

Hope you enjoy this yummy recipe and you can purchase Coconut Revolution’s Organic Coconut Oil here





1 cup walnuts

7 pitted dates

2 tbls rice malt syrup

1 tbls Coconut Revolution Organic Coconut Oil (melted)

1.5 cups desiccated coconut

Mango cream:

1 cup cashews

3 ripe mangoes sliced

1 tbls Coconut Revolution Organic Coconut Oil (melted)

4 tbls rice malt syrup



For base:

• Soak dates in hot water for 2-3 minutes.

• Process walnuts until fine and then add pitted dates. Add remaining ingredients including Coconut Revolution’s Organic Coconut Oil and process well.

• Spray a small baking pan with baking spray and press mixture down evenly in the pan with your fingers. Place in freezer while you prepare the mango cream.

For mango cream:

• Place all ingredients in blender and blend until there are no chunks of cashews left in the mousse.

• Pour the mango cream over the base evenly and pop in the freezer for around 2 hours.

Remove from freezer and store in fridge – enjoy!


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