Recipe by Dan Dumbrell  

These bala baiana have a soft and creamy mango-coconut center wrapped in a crunchy caramel shell. Bala baiana is a Brazilian sweet traditionally made with a coconut filling and hard caramel coating, but mango season is the perfect excuse to give them a fruity twist. 

Ingredients: 

Mango Coconut Filling 

• 1 ripe Kensington Pride mango, peeled and blended
• 200g sweetened condensed milk (½ cup + 1 Tbsp)
• 1 cup desiccated coconut 

Caramel Shell 

• 1 cup white sugar
• ¼ cup water 

Method: 

1. For the mango coconut filling, peel and blend the mango, then add it with condensed milk and desiccated coconut to a saucepan. Cook over medium-low heat, stirring continuously, until the mixture thickens and pulls away from the sides of the pan. 

2. Transfer to a bowl and leave to cool, then refrigerate until firm enough to handle. Roll into small, even-sized balls. 

3. For the caramel, add sugar and water to a clean pan and heat over medium heat until the sugar dissolves. Continue cooking without stirring until the syrup turns a golden-brown colour. 

4. Using a fork or a toothpick, carefully dip each ball into the hot caramel to coat, then place on a sheet of baking paper or silicone mat baking paper to set. Work quickly, as the caramel hardens as it cools. 

5. Let the shells harden (about 15 minutes), then crack into that crunchy caramel and soft mango-coconut center.