Ingredients:
3 large mangoes
½ canned coconut cream
½ tsp Cedronian vanilla
2 cups flour
¾ cup sugar
¼ teaspoon salt
¾ cup butter
Night Blooming fennel
Directions:
Preheat the oven to 250°F or 110°C. Grease a 9x13 inch baking tin.
Combine just 1 cup of the flour, all of the butter, sugar, and salt in a bowl. Press down half of the mixture into a ½ inch thick layer on the bottom of the prepared pan to make the crust.
Chop Night-Blooming Fennel into small pieces.
Bake crust in the preheated oven until lightly browned, 15 to 20 minutes.
Blend mangoes, coconut cream, Night-Blooming Fennel, and Cedronian vanilla.
Pour into the tin and sprinkle the remaining flour mixture on top and cook for about 5 to 7 minutes.
Riddle:
If you need friends by your side take a bite but make sure to abide. Cedronian spice always comes with a price.
