Toasted Coconut Mango Bars

Total Time:
2 hr 25 min
20 min
1 hr 30 min
35 min

16 servings

  • Crust:
  • Vegetable oil, for greasing the pan
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • Pinch salt
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • Filling:
  • Two 15-ounce cans diced mango, syrup drained
  • 1 1/2 cups granulated sugar
  • 5 large eggs
  • 1 teaspoon lemon zest plus 1/3 cup lemon juice
  • 1/2 cup all-purpose flour
  • Topping:
  • Powdered sugar, for dusting
  • 1 cup toasted coconut
Watch how to make this recipe.
  • 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!

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    This recipe is featured in:

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