Mango Coconut Bars (Print View)
Chewy dessert bars featuring ripe mango and shredded coconut on a buttery shortbread crust.
# 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 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 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 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.
09 - Store in an airtight container in the refrigerator for up to 4 days.
# Expert Hints:
01 -
- The shortbread crust melts in your mouth while the mango coconut layer tastes like sunshine and vacation memories combined
- They transport perfectly to potlucks and actually improve after a night in the fridge, making them ideal for make ahead dessert situations
02 -
- Warm bars are a disaster to cut and will crumble apart, so patience during cooling is not optional here
- The center continues setting as it cools, so pulling them out when they still have a slight wobble is actually correct
03 -
- Room temperature ingredients for the filling prevent the coconut milk from seizing up when everything gets mixed together
- If your mango is not quite sweet enough, add an extra tablespoon of sugar to the filling mixture