Mango Coconut Bars (Printable)
Chewy bars blending sweet mango with creamy coconut on a buttery crust.
# What's Needed:
→ 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 Make It:
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 diced mango in 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. Store in airtight container in refrigerator for up to 4 days.
# Tips for Success:
01 -
- The texture is this perfect marriage between a buttery shortbread and a creamy custard that melts in your mouth
- They actually taste better the next day, making them ideal for make ahead dessert situations
02 -
- The center will seem underbaked when you pull it out but firms up perfectly as it cools
- Cutting these while warm is a disaster, so exercise patience and let them reach room temperature first
03 -
- If your mango isn't perfectly ripe, add a teaspoon of honey to the puree before mixing
- Grease your parchment paper lightly to prevent any sticking incidents