Method:
1. Preheat oven and baking tray to 180°C fan forced. Lightly grease a 20cm base fluted flan pan.
2. Use the pastry to line the base and sides of the pan. Bake blind for 10 minutes or until the pastry is light golden.
3. Using an electric mixer, beat eggs, sugar and vanilla together until well combined. Stir in flour and toasted coconut. Spoon into pastry case. Arrange the mango over the filling. Place onto hot tray and bake 15 minutes or until firm in the centre.
4. Allow to cool, cut into wedges and serve with cream.