Method

• 1.
  Preheat oven to 160°C. Grease and line the base and sides of a 20cm x 30cm lamington pan with baking paper.
• 2.
  Combine the oats, flour, butter, egg, ½ cup (110g) caster sugar and a pinch of salt in a bowl. Press into the base of prepared pan in an even layer. Bake for 30 minutes or until pale golden and dry. Set aside to cool completely.
• 3.
  Soak 4 gelatine leaves in a bowl of cold water for 5 minutes to soften. Place coconut milk, vanilla and ½ cup (110g) caster sugar in a saucepan over medium heat, stirring until the sugar dissolves. Bring to just below boiling point, then remove from heat.
• 4.
  Squeeze excess water from gelatine, then add to coconut mixture, stirring until melted and combined. Add coconut cream to pan and stir well to combine. Transfer to a bowl, then set aside and allow to thicken slightly. Cover with plastic wrap and chill for 1-2 hours until softly set. Whisk to loosen, then spread over the cooled oat base. Chill slice for a further 2 hours or until set.
• 5.
  Soak remaining 4 gelatine leaves in a bowl of cold water for 5 minutes to soften.
• 6.
  Whiz mango, remaining ½ cup (110g) caster sugar and ½ cup (125ml) water in a food processor until smooth. Transfer mango puree to a saucepan over medium-low heat and bring to a simmer.

• 7.
  Squeeze excess water from the gelatine, then add to the mango puree, stirring until melted and combined. Remove from heat and cool mango jelly to room temperature. Once cool, pour over coconut jelly layer. Chill for 2 hours or until firm and set, then cut into 12 bars.
• 8.
  Chill until ready to serve.