Mango Lemon Bars with Toasted Coconut

Mango Bars are similar to traditional lemon bars, but with an irresistible tropical flair.

They start with a shortbread crust, feature a smooth mango lemon filling, and are topped with slightly sweet toasted coconut.

Mango Bars

Mangoes were on sale last week at the grocery store and I had to get a few of them. Okay, more than a few.

My kids and I are a bit mango crazy, and we typically eat them plain. Mangoes are fantastic all by themselves, and I rarely even consider eating them any other way.

However, when I have five ripe mangoes sitting on my counter, I can’t resist doing something fun with them!

Thus these cheery little bars were born: the second best way to eat a mango.

You’re going to make a puree out of a couple of mangoes for this recipe. You should wind up with nearly the exact amount needed (1 1/2 cups).

If you happen to wind up with a bit extra, don’t toss it! Pour it into an ice cube tray or other small container and add it to your next smoothie.

Mango Puree Recipe

1. Combined diced mangoes, water, and sugar in a small saucepan. Bring to a simmer over medium-low heat and simmer for 10 minutes.
2. Remove from heat and let cool. Process in a blender until smooth.

Mango Lemon Bars

Nothing fancy, but absolutely tasty! They are very similar in consistency to a lemon bar.

Feel free to skip the coconut and use a simple dusting of powdered sugar instead. However you make them, I’m willing to bet you’re going to love them.

For a few more lemon desserts to try, this No Bake Lemon Cheesecake and these Lemon Crinkle Cookies are great options.

And this Lemon Velvet Cake from Rock Recipes looks incredible too.

Mango Bar Recipe

1. Preheat oven to 350°F. Grease and flour a 9 x 13 inch baking pan. In a medium bowl, mix together 1 and 3/4 cup flour and powdered sugar. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs.
2. Press the mixture into the bottom of the baking pan. Bake for 8-9 minutes or until the crust is lightly browned. Let cool.
3. While the crust is in the oven, beat together eggs and granulated sugar. Stir in lemon juice and 1 1/2 cups of mango puree. Last, gently stir in 1/2 cup flour. Pour mixture over the cooled crust.
4. Reduce heat in the oven to 325 F and bake for 22-25 minutes or until set. Let cool and refrigerate at least 2 hours before cutting bars. Dust with powdered sugar and sprinkle with toasted coconut.

{originally published 8/21/14 – recipe notes and photos updated 3/29/21}

Classic Lemon Bars