Toasted Coconut Mango Bars

By margiekyle

Ingredients

• Vegetable oil, for greasing the pan
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• Pinch salt
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• Two 15-ounce cans diced mango, syrup drained
• 1 1/2 cups granulated sugar
• 5 large eggs
• 1 teaspoon lemon zest plus 1/3 cup lemon juice
• 1/2 cup all-purpose flour
• Powdered sugar, for dusting
• 1 cup toasted coconut

Details

Servings 16
Preparation time 110mins
Cooking time 145mins
Adapted from foodnetwork.com

Preparation

Step 1

For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and grease with vegetable oil.

In a medium bowl, sift the flour, granulated sugar and salt. Add the butter to the dry ingredients and mix with a spatula or spoon. Press the crust mixture into the bottom of the prepared pan. Bake until the crust is lightly browned, about 10 minutes. Let cool slightly.

For the filling: Blend the mango with 2 tablespoons water in a blender.

Beat together the granulated sugar and eggs in a bowl until combined. Stir in the lemon zest and juice and mango puree. Stir in the flour.

Pour the filling over the crust. Lower the oven temperature to 325 degrees F and bake until the filling is set, about 25 minutes. Let cool, then refrigerate at least 1 hour before cutting the bars.

For the topping: Dust the bars with powdered sugar, sprinkle with toasted coconut and enjoy!