Tom and Oliver say: “This is inspired by the Indian drink mango lassi. It might not cool you down in quite the same way, but it’s the perfect flapjack for a late summer evening snack. Pair with a crisp glass of gin and tonic or a soda and lime to really bring out the cardamom.”

Ingredients

For the mango compote:

450g mango flesh (about 3 mangos)
100g soft light brown sugar
Juice of 1 lime

For the flapjack:

260g golden syrup
200g coconut oil
200g soft light brown sugar
200g desiccated coconut
500g gluten-free oats (ideally a mixture of jumbo and rolled)
1 tsp salt

For the topping:

400g white chocolate, broken into small pieces
½ tsp ground turmeric
¼ tsp ground cardamom
200g thick plain yoghurt (10% fat)

Method

Preheat the oven to 180°C fan/350°F/gas 6 and line your 22 x 33 x 5cm baking tray.

To make the mango compote, place the mango flesh, sugar and lime juice in a heavy-based saucepan over a medium heat. Cook for 10 minutes, or until the mango has broken down completely, then remove from the heat and set aside.

Next, make the flapjack. Melt the golden syrup, coconut oil and sugar together in a heavy-based saucepan over a low heat until the sugar has dissolved and everything has come together. Combine the remaining ingredients in a large bowl, then pour the melted mixture on top and mix thoroughly.

Weigh 900g of the flapjack mixture into your lined tray and smooth down, ideally by covering with baking parchment and then pressing it with the base of another tin. You want a nice, even, level top for this layer, so use a lot of pressure as you press.

Next, spoon the mango compote over the base layer and spread level with a spatula. Top with the remaining flapjack mix, sprinkling it as evenly as possibly. Give this a light press all over with your hands so it relaxes a little into the mango.

Bake the flapjack for about 30 minutes, until it begins to turn golden.

To make the topping, melt the white chocolate in a bain-marie, then remove from the heat.

Stir in the spices, then add the yoghurt a spoonful at a time, stirring between each addition. Give it all a good final mix, then pour on top of the flapjack and leave to set. Leave to cool in the tray. This will keep for two weeks in an airtight container in the fridge.

Try making the topping with a mix of vegan white chocolate and coconut yoghurt to make this flapjack vegan. Also, those cans of alphonso mango pulp are really good if you don’t want to make the compote.

Bake It Slice It Eat it by Tom Oxford & Oliver Coysh (£15, Quadrille) is out now

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