This recipe can double as an anytime day snack, but it’s what you’ll find me snacking on after every service late at night. The toasted nuts and coconut are a staple in my pantry and I put them on my morning oats, in salads or just snack on them by themselves.






Skill level

Average: 4 (4 votes)

Late night snacks are often considered to be something unhealthy. I often need something after work, but don’t want something that will make me feel gross.


  • 65 g (½ cup) slivered almonds
  • 30 g (½ cup) coconut flakes
  • 2 large Kensington Pride mangoes
  • 750 ml sheep's milk yoghurt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 180°C. Place the slivered almonds and coconut flakes on separate baking trays making sure they are spread evenly. Bake for 10-15 minutes or until golden. Remove from the oven and stand until cool.
  2. Meanwhile, cut the mango into cubes and place into bowls or mason jars. Top with the yoghurt, almonds and coconut.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.