Coconut mango bars with lime glaze
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 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
Description
This recipe for Coconut mango bars with lime glaze combines a rich, buttery base and crumble topping made from butter, sugar, eggs, flour, oats, desiccated coconut, baking powder, and salt. The mixture is divided to form the crust and topping.
The mango filling is prepared by tossing thinly sliced mango with cornstarch and sugar just before assembling to prevent excess juice, which helps the filling bake to a jammy but not watery consistency. The bars are baked in a lined 20cm pan until golden and firm.
The optional lime glaze made with icing sugar, lime zest and juice, and vanilla extract is drizzled over cooled bars, adding a tangy contrast to the sweet coconut and mango layers. The bars are sliced into portions suitable for serving as a dessert or snack with tropical flavors.
Measured ingredients and specific butter melting steps ensure proper texture and consistency for the crumble. Choice of mango variety influences the final taste, and the bars can be refrigerated for several days but are not suitable for freezing.
Ingredients
Coconut crumble base & topping:
- 125g/ 1 stick butter Note 1 US conversion note, unsalted
- 1/2 cup caster sugar regular/granulated also ok, aka superfine white sugar
- 1 egg large
- 1 1/2 cups flour , plain / all-purpose
- 1 cup oats (Note 2)
- 3/4 cup desiccated coconut unsweetened (not flakes, too big, or finely shredded coconut
- 1/2 tsp baking powder
- 1/4 tsp kosher salt or 1/8 tsp table salt, or cooking salt
Mango filling:
- 2 1/2 cups (400 g) Mango 5mm/0.2" thin, 2 large-ish mangoes (Note 3, slices
- 1 1/2 tsp cornstarch or cornflour
- 2 tbsp white sugar (don't skip this even if mangoes are sweet, Note 4)
Lime glaze (optional - but not really!)
- 3/4 cup icing sugar Note 5, soft, aka powdered sugar
- 1 tsp lime zest
- 3 tsp lime juice , plus more as needed (1/4 tsp at a time)
- 1/4 tsp vanilla extract
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: 125g is slightly less than 1 US stick; use the correct amount when measuring with US cups.
- Oats: Use regular rolled oats, not steel-cut or quick-cooking.
- Mango: Use thin slices and include offcuts from around the seed; store-bought mango varieties affect flavor and texture.
- Sugar in filling helps prevent watery texture by assisting the cornstarch to set the mango layer.
- Use soft icing sugar for the glaze to achieve smooth consistency.
- For melting butter evenly, partially melt in short microwave bursts and finish by stirring.
- Store bars refrigerated for up to 5 days; base crisps best within the first two days.
- Bars are not suitable for freezing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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