Mango Coconut Bars (Printable)

Chewy tropical bars with sweet mango and coconut flavors

# What You'll Need:

→ Crust

01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup powdered sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1/4 tsp salt

→ Mango Coconut Filling

05 - 1 cup ripe mango, peeled and diced
06 - 2 large eggs
07 - 2/3 cup granulated sugar
08 - 1/4 cup all-purpose flour
09 - 1/2 cup unsweetened shredded coconut
10 - 1/4 cup coconut milk
11 - 1 tbsp lime juice
12 - 1 tsp vanilla extract
13 - 1/2 tsp baking powder
14 - Pinch of salt

→ Topping

15 - 1/4 cup unsweetened shredded coconut

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a mixing bowl, combine flour, powdered sugar, and salt. Add cold butter and use a pastry cutter or fingertips to blend until mixture resembles coarse crumbs.
03 - Press mixture evenly into the bottom of prepared pan. Bake for 12–15 minutes until lightly golden.
04 - Puree mango in blender or food processor until smooth.
05 - Whisk eggs and sugar until slightly pale. Stir in flour, shredded coconut, coconut milk, lime juice, vanilla, baking powder, salt, and mango puree until fully combined.
06 - Pour filling over pre-baked crust. Sprinkle remaining shredded coconut evenly on top.
07 - Bake for 18–22 minutes until edges are golden and center is set but slightly jiggly.
08 - Let cool completely in pan on wire rack. Lift out using parchment overhang and cut into bars.
09 - Store in airtight container in refrigerator for up to 4 days.

# Expert Tips:

01 -
  • These bars transport you straight to a beach vacation with just one bite
  • The crust stays perfectly tender while the filling achieves this incredible custard-like creaminess
  • They're equally delicious whether you serve them chilled or at room temperature
02 -
  • The center should still have a slight jiggle when you take them out. Overbaking makes the filling rubbery instead of silky smooth
  • Let these cool completely before attempting to cut. Warm filling will stick to your knife and make a mess
  • Room temperature mangoes puree more smoothly and give you better flavor than cold ones
03 -
  • Use the back of a measuring cup to press the crust into the pan evenly and firmly
  • If the coconut on top starts browning too quickly, tent the pan loosely with foil for the last 5 minutes

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