Mango Coconut Bars (Printable)
Chewy tropical bars with sweet mango and creamy coconut filling on buttery crust
# What You 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 use a pastry cutter or fingertips to blend 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 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 Tips:
01 -
- The crust melts in your mouth while the filling stays perfectly chewy, creating that restaurant quality texture people think is impossible at home
- These bars actually improve overnight in the fridge, making them the ultimate make ahead dessert for busy weeks
02 -
- The center will still be slightly jiggly when you take it out of the oven, but it will firm up as it cools, so do not make the mistake of overbaking
- Room temperature mango puree incorporates better into the eggs than cold puree, which can cause the filling to separate
03 -
- Use a straight edge knife and wipe it clean between cuts for picture perfect bars
- Let the bars sit at room temperature for 10 minutes before serving if they have been refrigerated overnight