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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.
Servings: 2 dozen bars


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


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.
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