Mango Coconut Bars (Printer-friendly)
Chewy tropical bars blending sweet mango with creamy coconut on a buttery crust. Perfect summer treat.
# What You’ll Need:
→ Crust
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup powdered sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1/4 tsp salt
→ Mango Coconut Filling
05 - 1 cup ripe mango, peeled and diced
06 - 2 large eggs
07 - 2/3 cup granulated sugar
08 - 1/4 cup all-purpose flour
09 - 1/2 cup unsweetened shredded coconut
10 - 1/4 cup coconut milk
11 - 1 tbsp lime juice
12 - 1 tsp vanilla extract
13 - 1/2 tsp baking powder
14 - Pinch of salt
→ Topping
15 - 1/4 cup unsweetened shredded coconut
# How-To Guide:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Combine flour, powdered sugar, and salt in a mixing bowl. Add cold butter and use a pastry cutter or fingertips to blend until mixture resembles coarse crumbs.
03 - Press mixture evenly into bottom of prepared pan. Bake for 12-15 minutes until lightly golden.
04 - Puree the diced mango in a blender or food processor until smooth.
05 - Whisk eggs and sugar until slightly pale. Stir in flour, shredded coconut, coconut milk, lime juice, vanilla, baking powder, salt, and mango puree until fully combined.
06 - Pour filling over pre-baked crust. Sprinkle remaining shredded coconut evenly on top. Bake for 18-22 minutes until edges are golden and center is set but slightly jiggly.
07 - Let cool completely in pan on wire rack. Lift out using parchment overhang and cut into bars.
# Expert Advice:
01 -
- The combination of sweet mango and creamy coconut tastes like a vacation in every bite
- These bars come together quickly but look impressive enough for any gathering
02 -
- The center should still have a slight wobble when you take them out, they will firm up as they cool
- Letting them cool completely before cutting is non negotiable or they will fall apart
03 -
- Room temperature ingredients blend more smoothly and prevent the coconut milk from seizing
- If your mango is not quite sweet enough, add an extra tablespoon of sugar to the filling