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.

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