5 Ingredient Mango Coconut Pie

Preheat the oven to 190°C (170°C fan). Unroll the shortcrust pastry and use it to line a 20-23cm pie dish, trimming any excess.

Line the pastry case with baking paper and fill with baking beans or uncooked rice. Bake for 15 minutes. Leave to cool slightly.

Add the frozen mango and sugar to a saucepan over a medium heat. Cook for 5-8 minutes, stirring occasionally, until the mango begins to soften and release its juices.

Stir the cornflour with 1 tbsp cold water to make a paste, then mix into the mango. Cook for a further 1-2 minutes until the mixture has thickened. Remove from the heat and leave to cool slightly.

Spoon the mango mixture into the blind-baked pastry case and spread evenly. Sprinkle over the desiccated coconut, if using.

Bake for 20-25 minutes, until the filling is bubbling and the pastry is golden.

Leave to cool for at least 20 minutes before slicing. Serve warm, or chill before serving for a firmer filling.