Mango Coconut Bars (Printable)
Chewy tropical bars with sweet mango and creamy coconut on buttery 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 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 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 the filling over the pre-baked crust. Sprinkle the 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 -
- The crust is impossibly buttery and tender, like a shortbread that melts before you even chew
- Mango and coconut were meant to be together, and this bar proves it with every tropical bite
02 -
- The center should still jiggle slightly when you take it out, residual heat finishes the cooking without drying out the delicate texture
- Room temperature eggs incorporate more smoothly into the filling, creating that silky custard like consistency
03 -
- Touch the mango at the store, it should yield gently like a ripe avocado but not feel mushy
- A glass baking dish lets you see the golden edges develop, but metal works perfectly fine too