Line the base and sides of a 20x30cm rectangular baking tin with baking paper, leaving enough paper overhanging to help lift the cooked slice out of the tin.
For the base, combine the flour, desiccated coconut, sugar and salt in a mixing bowl. Make a well in the centre and pour in the melted butter. Mix with a wooden spoon until well combined and tip into the base of the prepared tin, pressing out firmly into an even layer. Put the tin in the fridge or freezer until well chilled and firm.
Meanwhile, preheat the oven to 190C/170C F/Gas 5. When the base is firm, bake for 15-20 minutes or until golden. Allow to cool slightly while you make the topping.
Reduce the oven to 160C/140C F/Gas 3. Put the cream cheese and lime zest in the bowl of a stand mixer with a paddle attachment and mix on low speed until smooth. Add the soured cream, sugar, vanilla and eggs and mix again, scraping down the side of the bowl a few times until the mixture is smooth. Sift in the flour, mix briefly to combine and set aside.
Put the mango and the lime juice in a small blender or food processor and blitz until smooth. Fold half of this through the cream cheese mixture, then pour the cream cheese mixture on top of the cooked base. Smooth the surface and dot the top with spoonfuls of the remaining mango and lime purée.
Run a knife gently through the surface of the slice to createa decorative effect.
Bake for 30-35 minutes until the surface of the slice is set, but there is still a slight wobble in the middle. Allow the slice to cool completely in the tin before transferring it to the fridge to chill for a couple of hours or overnight.
To serve, slice into bars with a hot, sharp knife.
RECIPES AND PHOTOGRAPHS TAKEN FROM HANDFULS OF SUNSHINE BY TILLY PAMMENT, PHOTOGRAPHY BY MATILDA PAMMENT (MURDOCH BOOKS, £22)
