Preheat your oven to 176℃. Line a 8” x 8” brownie tin with lightly greased baking parchment. Make sure to leave some parchment hanging out on either sides of the tin to help lift the blondies out easily.

Whisk together the flour and salt in a bowl.

In a larger bowl whisk the mango pulp with the coconut oil, lemon juice and sugar. Add the flour mixture and combine well so that there are no lumps.

Now stir in the vanilla extract and grated fresh coconut. Pour into the prepared tin and bake for 30-40 minutes or till a toothpick inserted into the centre comes out clean.

Cool the blondies in the tin and refrigerate for a few hours before cutting into 16 large or 25 smallpieces.