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 ½ 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
- 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 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
- Preheat oven to 350°F. Grease and flour a 9 x 13 inch baking pan. In a medium bowl, mix together 1 and ¾ 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 ½ cups of mango puree. Last, gently stir in ½ 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.
Mango Lemon Bars with Toasted Coconut
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 ¾ 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 ½ cups of mango puree. Last, gently stir in ½ 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
{originally published 8/21/14 – recipe notes and photos updated 3/29/21}
Beth @ The First Year says
I am crazy about toasted coconut – love that part Mallory!
Jessica @ A Kitchen Addiction says
Love the mango lemon combination! These look great!
Marye says
I love the combination here! Brilliant!
Serene @ House of Yumm says
Love mangoes! Love lemon. Love coconut! Guess I have to make these then. It’s just meant to be!
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?
Mallory says
Now there’s an explanation for how to make mango puree at the bottom of the recipe. Thanks for the heads up!
Matea says
Mangoes must be a great addition to classic lemon bars! And toasted coconut–yum, just yum
Amanda says
I love everything about these bars!!
Mallory says
Thanks, Amanda!
Lisa-The Domestic Life Stylist says
It’s the taste of the Caribbean in one bar. Sign me up. Yummo.
Mallory says
Thanks, Lisa! No plane ticket needed!
shashi @ runninsrilankan says
As far as I can see there’s only one issue with these bars – they look addicting!!!
GAWSH How oh how did you not eat them all – in one sitting or one sniffing!!!
🙂
Kelly says
I am pinning this for the next time I have mangoes. We adore mangoes and lemons around here (and treats!), so this is a sure win!
Mandee Thomas says
Mango—coconut—you are speaking to my soul! I can’t wait to try this 😀 I wanted to let you know that this post is being featured tonight at the Create & Share Link Party (7:00 PM MST)! Congratulations!!! Can’t wait to see what you share with us this week 🙂
http://designsbymissmandee.blogspot.com/
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.
Émilie says
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.
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
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!
johna says
Did anyone try this with frozen mango?? I’m wondering if it will throw off the consistency. Thanks!!
shirlean says
tried itwith frozenmango consistency good
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!
Mallory says
1 and 1/2 sticks of butter is the equivalent of 3/4 cup.
Diana Besemer says
Just made this for a church group and everyone loved them. Many nice complements for me. This is a keeper
Sadia says
Hi there. Can i use mango pulp instead of making the puree. Thanks
Mallory says
Probably as long as it is smooth. I’d love to know how it goes if you try it.
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
Mallory says
I’d let them cool and then add it.
MarieS says
Hi! I was just wondering about the part where you make the mango puree. Is it necessary to cook the mango with sugar and water before processing it in a blender? Is it to soften the fruit? We have very soft and sweet Philippine mangoes, which can be pureed even with just a fork, so I wondered if it would be necessary to cook it first. Thanks.
Mary says
If I had perfectly soft, sweet mangoes, I’d try it exactly as you described. Let me know how it works for you, Marie.