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240 Min 240 Min
9 Portions 9 Portions
Easy level Easy level

Crust ingredients

    ¾ cup + 2 tbsp unsalted butter  

    1/4 cup sugar  

    A big splash of Vainilla Molina  

    1 cup flour 

    1/2 cup almond flour  

    1/8 tsp salt  

Filling ingredients

    1 cup mango puree  

    1/2 cup granulated sugar 

    1/4 tsp salt 

    1 can coconut milk 

    2 packets gelatin powder   

    A big splash of Vainilla Molina 

    Powdered sugar for decoration 


    Square pan and waxed paper  

    Powdered sugar for decorating 




    1. Preheat oven to 356 °C.   

    2. Butter square pan and line it with waxed paper, covering bottom and sides completely. 

    3. You can make a few cuts in corners so you can tuck it in and fold in sides.   

    4. Add softened butter, sugar and Vainilla Molina in a mixer. 

    5. Mix flour, almond flour and salt in a small bowl to distribute evenly. 

    6. Transfer the flour mixture to the mixer until a dough forms.   

    7. Transfer the dough to the prepared mold and spread into an even layer.   

    8. Bake for 25 minutes until lightly browned, remove and let cool.   

    9. Add coconut milk in a small saucepan, sprinkle gelatin powder over milk at room temperature and let it hydrate for 5 to 10 minutes.   

    10. Blend mango chunks, add sugar and salt and mix well.  Add a big splash of Vainilla Molina! 

    11. Once gelatin is hydrated bring to medium heat and let it dissolve completely.   

    12. Strain coconut and gelatin mixture directly into mango puree mixture and stir until everything is mixed.  

    13. Refrigerate uncovered for approximately 3 to 4 hours.   

    14. When ready to serve, loosen the sides and lift out entire pan using excess waxed paper. 

    15. Cut into squares, sprinkle with powdered sugar and enjoy!

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