This one tastes like candy. Seriously, it is very sweet and has a hint of caramel, although I’m not sure why. Still…who’s arguing with success? Not me and my sweet tooth.

As with the Mango Bean Bake, I’ve used ataulfo mangos which I let ripen as much as possible. And again, this bake appeared to be as light as a feather when it emerged from the oven. But after an overnight in the fridge, it had settled nicely. The texture is dense and somewhere between bread-like and pumpkin pie.

You might be asking why bother to have two recipes: one for just mangos and one with coconut added. Well, two reasons: 1) the ingredient list is slightly different; and 2) this bake is higher in calories than the first.

I like to keep bakes with different calorie counts separate so that dieters, like myself, can easily figure out which one they’d want to make. For example, the word coconut in this title would immediately alert me to a high-calorie ingredient, and I might decide I couldn’t afford that on a particular day.

Makes 8 pieces or pie slices

Ingredients 

  • 2 cups white navy beans (19 oz. can), drained and rinsed
  • 3 eggs (no substitutes)
  • 2 mangos, peeled and cut into big chunks
  • ½ cup sweetener
  • ¼ cup sweetened coconut, shredded
  • Juice of a lemon (approximately 2 tbsp.)
  • 1 tsp. baking powder
  • ½ tsp. coconut extract
  • ¼ tsp. salt
  • Cooking spray

Directions 

  1. Put all ingredients into a food processor and blend until smooth.
  2. Spray an 8″ or 9″ springform pan or a 9″x 9″ pan with cooking spray.
  3. Pour in batter; it will flow easily.
  4. Bake in 350° F oven for 40-45 minutes or until a knife inserted in the center comes out clean.
  5. Best served cold the next day.
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