Coconut mango bars with lime glaze
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Cooling
2 hrs
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Servings
12 squares (or 9 larger ones)
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Calories
291 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Coconut mango bars with lime glaze
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Recipe video above. I adore the combination of mangoes, coconut and lime is a no-fail combination, and here it is in handheld bar form. The contrast of the crispy base and crumbly coconutty topping sandwiching the juicy mango layer is so good! I also like the texture the oats add, that it's not too sweet, and straightforward to make. Honestly, cutting the mangoes takes the most time!TOP TIP: Mango slices = terrific thick layer of juicy mango. Diced mango mostly turns into mush. Slicing wins!
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Ingredients
Coconut crumble base & topping:
- 125g/ 1 stick unsalted butter (Note 1 US conversion note)
- 1/2 cup caster/superfine white sugar (regular/granulated also ok)
- 1 large egg
- 1 1/2 cups flour , plain / all-purpose
- 1 cup oats (Note 2)
- 3/4 cup desiccated or finely shredded coconut , unsweetened (not flakes, too big)
- 1/2 tsp baking powder
- 1/4 tsp cooking salt / kosher salt (or 1/8 tsp table salt)
Mango filling:
- 2 1/2 cups (400 g) mango slices , 5mm/0.2" thin, 2 large-ish mangoes (Note 3)
- 1 1/2 tsp cornflour / cornstarch
- 2 tbsp white sugar (don't skip this even if mangoes are sweet, Note 4)
Lime glaze (optional - but not really!)
- 3/4 cup soft icing sugar / powdered sugar (Note 5)
- 1 tsp lime zest
- 3 tsp lime juice , plus more as needed (1/4 tsp at a time)
- 1/4 tsp vanilla extract
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Instructions
Summary:
- Melt butter, mix in sugar, then egg, then everything else. Press 1 3/4 cups into 20cm/8" lined pan. Toss mango filling ingredients, spread on base, crumble over remaining mixture. Bake 30 min. Cool, drizzle with glaze.
Full directions:
- Preheat oven to 180°C/350°F (160°C fan-forced). Grease then line a 20cm/8" panwith baking paper (parchment), ensuring you have overhang so you can lift it out at the end.
Base & crumbs mixture:
- Melt butter - Cut the butter into ~1.25cm/1/2" chunks and melt in a microwave-proof bowl, or use a saucepan and stove. (Note 6)
- Mix - Add the sugar to the butter and mix with a wooden spoon. Add egg and mix until smooth. Add remaining ingredients and mix until you no longer see flour.
Assembling:
- Base - Measure out 1 3/4 cups (packed) of the mixture (the rest gets used for the topping). Spread into the pan and use your hands to evenly press it into the base.
- Mango filling (do this just before use) - Put the mango in a bowl. Sprinkle over the sugar and cornflour. Use your hands to gently toss until evenly coated.
- Assemble - Spread the mango evenly across the base. Crumble the remaining mixture across the surface, leaving spots of mango exposed.
- Bake for 30 minutes until the surface is light golden.
- Cool - Remove from the oven and fully cool in the pan (~ 2 hours) before lifting out using the excess paper onto a cutting board. (Speed things up: 30 min counter, 30 minute fridge).
- Lime glaze - Mix the ingredients in a medium bowl, using extra lime juice 1/4 tsp at a time if needed until it's a honey consistency. Drizzle randomly across the surface. Leave for 10 minutes to let the glaze surface crust.
- Serve - Cut into 12 squares (sensible) or 9 (greedy). Devour!
Notes
- Butter conversion (US bakers) - Astute bakers will notice that 125g butter does not equal 1 stick of butter, it is 113g. However, US cup sizes are also marginally smaller - 236ml v 250ml in most of the rest of the world. So the the lessor amount of butter is correct of the amount of flour, oats etc you use measured in US cups.
- Oats - regular rolled oats / traditional coats. Not steel cut or quick cook.
- Mangos:
- Sugar note - A bit of sugar with the cornflour in the mango layer makes it bake up a little "jammy" rather than turning into watery mush which was a problem in early versions I tried.
- 🇦🇺 Icing sugar for Australians - Be sure to get SOFT icing sugar (packet will say as such) not pure icing sugar which is used for icing that sets hard like royal icing.
- Butter melting - I cover the bowl with a couple of paper towels, do 30s on high, then 10 sec increments until mostly melted. Then finish melting by mixing. My days of cleaning microwave butter explosions are over!
- Store in the fridge for 5 days though from day 2 and beyond, though base is pretty good for 2 days then does lose crispness. Still darn delish though! Not suitable for freezing.
- Nutrition per bar, assuming 12 bars and the glaze is used.
- Measuring - The slippery slices will flop into the measuring cup quite easily. Don't worry if some break. Be sure to use offcuts from around the seed!
- Variety - Use any you like, my favourites are (in order): Honey Gold, R2E2, Kensington Prides, Keitt. Calypso brings up the rear - common, pretty, cheap, least mangoey.
- Don't toss mango with sugar until just before using else it will draw excess juice out of the mango. Follow recipe steps in the order they are written.
Nutrition Information
Show Details
Calories
291cal
(15%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
36mg
(12%)
Sodium
58mg
(2%)
Potassium
155mg
(4%)
Fiber
3g
(12%)
Sugar
23g
(46%)
Vitamin A
641IU
(13%)
Vitamin C
13mg
(14%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12squares (or 9 larger ones)
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291cal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 58mg | 2% |
| Potassium | 155mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 641IU | 13% |
| Vitamin C | 13mg | 14% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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