Recipe courtesy of Marcela Valladolid
Toasted Coconut Mango Bars
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- Level: Easy
- Total: 2 hr 25 min (includes cooling and chilling times)
- Active: 20 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 297
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 2 g
- Sugar
- 34 g
- Protein
- 4 g
- Cholesterol
- 73 mg
- Sodium
- 34 mg
- Level: Easy
- Total: 2 hr 25 min (includes cooling and chilling times)
- Active: 20 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 297
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 2 g
- Sugar
- 34 g
- Protein
- 4 g
- Cholesterol
- 73 mg
- Sodium
- 34 mg
Ingredients
Crust:
Filling:
Topping:
Directions
- For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and grease with vegetable oil.
- In a medium bowl, sift the flour, granulated sugar and salt. Add the butter to the dry ingredients and mix with a spatula or spoon. Press the crust mixture into the bottom of the prepared pan. Bake until the crust is lightly browned, about 10 minutes. Let cool slightly.
- For the filling: Blend the mango with 2 tablespoons water in a blender.
- Beat together the granulated sugar and eggs in a bowl until combined. Stir in the lemon zest and juice and mango puree. Stir in the flour.
- Pour the filling over the crust. Lower the oven temperature to 325 degrees F and bake until the filling is set, about 25 minutes. Let cool, then refrigerate at least 1 hour before cutting the bars.
- For the topping: Dust the bars with powdered sugar, sprinkle with toasted coconut and enjoy!
