Inspired by a retro dessert, this mango slice recipe is perfect for feeding a crowd.
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Preheat oven to 180°C. Line 2 baking trays with baking paper. Place 1 pastry sheet on each lined tray. Cover pastry with another sheet of baking paper and top with another baking tray. Bake, turning trays halfway during cooking, for 30-35 mins or until golden brown. Set aside to cool completely.
Grease a 20cm (top and base measurement) square cake pan and line with baking paper, allowing the sides to overhang. Use a serrated knife to trim pastry sheets to fit the pan. Place 1 pastry square in the pan.
Place the dried mango in a small heatproof bowl. Pour over enough boiling water to cover and set aside for 10 mins to soften. Drain, reserving 2 tbs liquid. Coarsely chop the dried mango. Place in a blender with the reserved liquid and chopped mango and blend until very smooth.
Combine caster sugar and custard powder in a medium saucepan. Gradually add half the cream, whisking until smooth. Add remaining cream and place over medium heat. Gently whisk for 2-3 mins or until the mixture starts to bubble and thicken. Bring to the boil, whisking constantly, for 1 min. Remove from heat and add butter, 1 piece at a time, whisking after each addition. Add the vanilla and whisk to combine. Add egg yolks, 1 at a time, and whisk to combine. Stir in the mango mixture.
Spoon the mango mixture into the cake pan and spread over the pastry. Smooth the surface. Top with the remaining pastry square. Place in the fridge for 6 hours or overnight until set.
Place icing sugar, extra butter, lime juice and boiling water in a heatproof bowl. Stir until a thin, smooth paste forms. Spread over the pastry top. Place in the fridge for 30 mins to set.
Transfer slice to a serving platter. Top with extra mango and lime rind to serve.
COOK. STORE. SAVE.
Use the leftover custard powder to make these mouth-watering melting moments.
Plan ahead: Making this slice for a big get-together? A make-ahead chilled dessert like this one is a great way to beat the rush on the big day. Make it up to 1 day ahead and store in the fridge, ready to serve.