This recipe was originally created by our UK account manager Carrie Starkings as part of an entry to a cookery competition. They were a real hit in the office with the zesty and refreshing tropical flavours perfectly complimenting the rich shortbread base.
For the base:
1 ½ Cups of Plain Flour
Pinch Salt
¼ Cup Sugar
Half a block of unsalted butter
For the topping:
1 ¼ Cups of Sugar
3TBS of Plain Flour
4 Large Eggs
500g Fresh Mango – Pureed
3 passionfruit pulps (topped up with lemon juice to 1/3 Cup)
Shredded fresh coconut (toasted if preferred)
Instructions:
1. Preheat oven to 180C
2. Blitz all of the base ingredients together until they are a fine sand consistency, press into a brownie tray – bake for 17 mins.
3. Whisk the sugar, flour & eggs. Add the fruit mix.
4. Pour the fruit mix over the hot base and bake for a further 22-24 minutes or until set.
5. Cool before cutting, decorate with shredded, toasted coconut
