The Best Mango and Coconut Slice

We might be in the depths of winter at the moment, but we have a classic pair of tropical flavours to give you a little taste of summer. Try this Mango and Coconut Slice. Children are drawn to this delicious pairing — the sweetness of mango, the chew of desiccated coconut and the soft crumb that comes together when you bake them into a slice. This recipe is one of those reliable bakes that earns a permanent spot in your repertoire, whether you’re making it for a weekend playdate, a family gathering, or simply because it would be fun to make some for afternoon tea!

Baking with children at home is one of the most rewarding ways to spend time together. It builds confidence, develops fine motor skills, and introduces children to maths and science in a way that feels entirely natural. Measuring, mixing and watching the batter transform in the oven. These are small but meaningful moments that children carry with them.

This Mango and Coconut Slice is also a wonderful way to introduce children to fruit-based baking. Using mango puree in the batter keeps the slice beautifully moist and adds a natural sweetness that means it never feels overly rich. Desiccated coconut adds texture and a subtle tropical flavour that pairs perfectly with the mango, and together, they create something that tastes far more impressive than the effort involved.

It serves twelve generously, making it a great choice when you’re hosting other families or contributing to a shared spread. Adults appreciate it just as much as children do, which is always a bonus when you want one thing on the table that pleases everyone. It slices cleanly, travels well, and keeps nicely for a couple of days, assuming it lasts that long.

Mango and Coconut Slice – Serves 12

Ingredients

500g frozen or fresh mango
300ml sour cream
175g butter melted
2 ½ cups of Self-Raising flour
2 ¼ cups of desiccated coconut
1tsp salt
1tsp baking powder
1 ½ cups caster sugar

Method

Preheat oven to 170°C (fan) or 180°C (conventional). Grease and line a 38cm by 25cm baking tray with baking paper.
Prepare the mango. If using frozen mango, thaw completely and drain off any excess liquid. Blend until smooth to make a puree. Set aside.
Combine wet ingredients in a large mixing bowl: Melted butter, caster sugar, sour cream and blended mango. Whisk until smooth and well combined.
Combine dry ingredients in a separate bowl, sift together: Self-raising flour, baking powder, salt and stir in the desiccated coconut.
Combine wet and dry mixtures by gradually folding the dry ingredients into the wet mixture using a spatula. Mix gently until just combined — do not overmix.
Pour the batter into the prepared tin and smooth the top. Bake for 40–50 minutes (depending on tin size) or until a skewer inserted into the centre comes out clean.
Allow to cool in the tin for 10–15 minutes before transferring to a wire rack to cool completely.

Making this Mango and Coconut Slice with your children at home is as simple as it gets. Younger children can help mash or pour ingredients, while older children can take on the measuring and mixing. Getting children involved in the kitchen from an early age supports a healthy relationship with food, nurtures independence, and builds confidence. We see this connection between food, learning, and togetherness play out every single day across our centres. From the way our children help prepare their meals to the conversations that happen naturally around the table.

We hope you enjoy this Mango and Coconut Slice. If you give it a try, we’d love to hear how it went and whether you had any enthusiastic helpers along the way. At SEEC, we believe that the habits children build at home and in care go hand in hand. Good food, shared experiences and the joy of trying new things are all part of how children grow.

We have four early education centres across Sydney’s North West — Cheltenham Tallowwood Place, Cheltenham Magnolia House, Northmead, and Westmead. Book a tour to come and see for yourself our approach to food in action.