Coconut Mango Slice

A cake recipe for all foodies:

Shortcrust pastry: quickly knead all ingredients except cornstarch and flour until smooth. Work in flour and cornstarch on top. Wrap the dough in cling film and let it rest in the refrigerator for half an hour. Roll out the short pastry on parchment paper to an oval shape (mangofoerm) about 0.5 cm thick and rest for 10 minutes. Bake at 180 °C for about 8 minutes. Cool the base to room temperature.

Surface: Remove the skin from the ripe mangoes and remove the core. Cut into 2-4 mm thick wedges. Marinate with juice of one lemon and 50 ml peach liqueur. Arrange the marinated mango wedges in a fan shape on the short pastry.

Coconut mixture: combine sugar, 200 g grated coconut, 2 eggs and 100 ml peach liqueur. Spread the coconut mixture evenly over the mangoes and sprinkle with the remaining coconut. Bake at 200 degrees for about 10-15 minutes until the mango coconut slice is golden brown.

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