Mango Coconut Bars (Printable)
Chewy tropical dessert bars with sweet mango and creamy coconut flavors
# 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 teaspoon 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 tablespoon lime juice
12 - 1 teaspoon vanilla extract
13 - 1/2 teaspoon baking powder
14 - Pinch of salt
→ Topping
15 - 1/4 cup unsweetened shredded coconut
# How-To Steps:
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 blend with a pastry cutter or fingertips until mixture resembles coarse crumbs.
03 - Press mixture evenly into the bottom of the 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 together 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 the pre-baked crust. Sprinkle remaining shredded coconut evenly on top.
07 - Bake for 18-22 minutes until edges are golden and center is set but slightly jiggly.
08 - Let cool completely in the pan on a wire rack. Lift out using parchment overhang and cut into bars.
# Expert Advice:
01 -
- They taste like sunshine married to butter, which is exactly as wonderful as it sounds
- The texture walks this perfect line between chewy and tender that keeps everyone coming back for seconds
02 -
- Underbaked is better than overbaked here, the center continues setting as it cools
- Room temperature mango blends more smoothly than cold mango straight from the fridge
03 -
- Line your pan carefully because the filling is sticky and you will thank yourself later
- Use a sharp knife and wipe it clean between cuts for picture-perfect squares