Mango Lemon Bars with Toasted Coconut

28 Comments 4.7

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

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 Lemon Bars

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 Bars are a tropical twist on classic lemon bars.

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.

Sweetly tart Mango Lemon Bars

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.
Mango Bars are a new favorite.
Mango Bars are a new favorite.

Mango Lemon Bars with Toasted Coconut

4.67 from 3 votes
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.
Servings: 24 bars

Ingredients 

Mango Puree Ingredients

  • 2 cups diced mango
  • 1 tablespoon water
  • 1 tablespoon sugar

Crust Ingredients

  • 1 3/4 cups all purpose flour
  • 3/4 cup cold butter
  • 1/4 cup powdered sugar

Filling Ingredients

  • 5 eggs
  • 1 2/3 cups sugar
  • 1/3 cup lemon juice
  • 1 1/2 cup mango puree (freeze any extra puree in an ice cube tray and add it to a smoothie)
  • 1/2 cup flour

Topping Ingredients

  • 2 tablespoons powdered sugar
  • 1 cup toasted coconut

Instructions

Mango Puree Directions

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

Mango Bar Directions

  • 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. Press the mixture into the bottom of the baking pan. Bake for 8-9 minutes or until the crust is lightly browned. Let cool.
  • 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.
  • 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.

Nutrition

Calories: 242kcal · Carbohydrates: 42g · Protein: 4g · Fat: 7g · Saturated Fat: 4g · Trans Fat: 1g · Cholesterol: 49mg · Sodium: 64mg · Potassium: 57mg · Fiber: 2g · Sugar: 29g · Vitamin A: 2475IU · Vitamin C: 10mg · Calcium: 21mg · Iron: 2mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

Pin this nowto remember it later
Pin this recipe0

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

Classic Lemon Bars

Smooth, tangy lemon filling baked on a shortbread crust and dusted with powdered sugar.
Mango Lemon Bars | www.chocolatewithgrace.com | #mango #lemon #bars #recipe

Filed under: , , ,

Tagged with: , ,

Related Posts

Reader Interactions

28 Comments Leave a comment or review

    Rate & Comment

    Recipe Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Rona says

    Maybe I’m missing it because I’m looking on my phone, but where does the asterisk after “mango purée” in the ingredient list lead?

  2. Émilie says

    In the oven right now hoping it’s will be good and it’s will work. Look great in the photo. Love lemon and mango.

  3. Émilie says

    5 stars
    Really really good. Love the mix with the mango and the lemon. Just the crust is a bit hard but that the only negative point. Love the flavor.

  4. Gabe says

    About the toasted coconut: I’m presuming you have to toast it yourself, as I don’t recall seeing toasted coconut available on the shelves at the grocery store. So…what temp, and for how long? Also, is it supposed to be sweetened or unsweetened coconut to start with?

    I don’t bake much with coconut so its ways are still mysterious to me. 🙂 The recipe looks fantastic, though. I can’t wait to try it out.

    • Mallory says

      Yes, you will need to make your own. Until this recipe I had never toasted coconut either. There are some really great tutorials out there if you google how to toast coconut.

      • Gabe says

        4 stars
        Thanks Mallory! I did end up giving these a go, and they were delicious. One thing I found, though, was that mine still weren’t quite done after 27 minutes in the oven. They also started to taste a bit eggy after a couple of days. So I’m curious: do you think I could get away with using four (large) eggs instead of the called-for five, or would that be likely to throw the whole thing off?

        Thanks again for the great recipe!

  5. johna says

    Did anyone try this with frozen mango?? I’m wondering if it will throw off the consistency. Thanks!!

  6. Laura says

    This sounds extremely good,
    I intend to make this for tomorrow’s dinner party,
    could you please clarify the measurements of ingredients (what is “cup” and also for the butter – 1 and 1/2 “stick” – what would this be in grams?)

    Many thanks in advance!

  7. Juduith Miller says

    Great recipe I just made these today. They are still in the oven in fact. I was just wondering when do you put the powdered sugar and coconut on top? While still hot or after refrigerated?

    Thank,
    Judy

Trackbacks

  1. […] fresh and tasty do these Mango Lemon Bars from Chocolate with Grace […]

Get New Recipes

sent to your inbox!
 
 

We never share your information with third parties and will protect it in accordance with our Privacy Policy.