I finally found some coconut flour for sale in my area and I immediately wanted to use it in something delicious. I stumbled on this recipe in one of my mom’s old cook books and I adapted it to work with coconut flour, not wheat flour. I also used duck eggs instead of chicken eggs. Duck eggs are great for baking as they make the pastry more fluffy.
- One ripe mango cut into cubes
- 140g coconut flour
- One tablespoon baking powder
- 175g butter (warmed up)
- 175g sugar
- 4 eggs (I used duck eggs, you can substitute 5-6 chicken eggs)
- 2 tablespoons lemon juice
- 30g dried coconut
- 2 extra tablespoons of sugar
- More dried coconut to decorate
- I used a 23cm pie dish
Line the pie dish with grease paper and spread the mango cubes evenly. Add coconut flour, baking powder together in a bowl, then add and mix with the warm, soft butter, the sugar, and eggs.
Scoop the mixture over the mango. Try to push it down a bit with a spoon into the layer of mango. Put the pie in the oven at 180°C for 40-50 minutes. The top should feel firm.
Let everything cool down for a few minutes. Flip the pie into a larger plate or pie dish. Turn the grill on high-heat, sprinkle some sugar and dried coconut over the pie and put it under the grill for 5 minutes. Transfer onto a cake stand or large plate.