Mango Coconut Bars (Printable Version)

Chewy tropical bars with sweet mango and creamy coconut flavors, perfect for warm weather serving.

# 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 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 pan bottom. 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 on top. Bake for 18-22 minutes until edges are golden and center is set but slightly jiggly.
07 - 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 toasted coconut feels like sunshine on a plate
  • They travel beautifully to potlucks and picnics without falling apart
  • The shortbread crust adds buttery richness that balances the bright tropical filling
02 -
  • Chilling the crust for 10 minutes before adding the filling prevents it from becoming soggy
  • The center should still have a slight wobble when you take them out, as they continue cooking while cooling
  • Room temperature mango blends more smoothly than cold mango straight from the fridge
03 -
  • Use frozen mango chunks in a pinch, but thaw and drain them first to avoid a watery filling
  • Toast the shredded coconut topping under the broiler for 30 seconds if you want extra golden color and crunch

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