Modern
10 Minute Kitchen
From
10 Minute Kitchen
season
1
episode
3
Tropical mango and coconut bars
With
Diana Chan
SERVES
8
Ingredients
400g coconut cream
2 tbsp rice malt syrup (substitute with honey, maple syrup or sugar syrup)
500g frozen mango pieces (substitute with frozen berries or pineapple)
Method
Line a baking tray (10 x 7 inch) with some baking paper.
Using a high-speed blender, blend the coconut cream with 1 tbsp of rice malt syrup until smooth and fully combined.
Pour into the lined baking tray and freeze for at least 30 mins until semi frozen.
Place the frozen mango and the other tablespoon of rice malt syrup into a clean blender and blend until smooth, looking for a silky-smooth texture.
Pour the mixture over the top of the semi frozen coconut mixture and using a spatula, smooth the mango mixture to the edges.
Freeze for a minimum of 4 hours or overnight. Tip out onto a chopping board, slice into 8 pieces and serve immediately.
Diana Chan
Diana Chan won MasterChef Australia in 2017 with a precision-led repertoire built on Malaysian-Chinese home cooking. She hosts Asia Unplated, a tour through regional kitchens that treats the home cooks as the experts. Her recipes lean technical without losing the household feel they came from.
Inspiration Starts Here
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