Toasted Coconut Mango Bars
- Level: Easy
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 297
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 47
- Dietary Fiber
- 2
- Sugar
- 34
- Protein
- 4
- Cholesterol
- 73
- Sodium
- 34
- Total: 2 hr 25 min (includes cooling and chilling times)
- Active: 20 min
Ingredients
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
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!