Creamy Mango Lime Bars
User Reviews
5
Creamy Mango Lime Bars
Description
This dessert starts with a crust made by pulsing flour, unsweetened shredded coconut, salt, and sugar, then cutting in cold butter until the mixture resembles coarse cornmeal with small pea-sized butter pieces. Pressed into a baking pan lined with parchment, the crust is baked until lightly golden and set.
The filling is made by beating eggs and sugar until smooth, then gradually adding sifted flour, fresh mango purée, and lime juice. This mixture is poured over the warm crust and baked until just set with a gentle jiggle in the center. The bars cool and firm to a creamy custard texture, balancing the mango's tropical sweetness with the tartness of lime.
The top is sprinkled with additional shredded coconut for decoration and an added layer of texture and flavor. The bars can be sliced into squares for serving as a refreshing dessert or snack, highlighting the combination of tropical fruit and citrus on a tender, buttery crust.
Ingredients
Crust
- 1 ¼ cup flour
- ¼ cup coconut shredded, unsweetened
- ¼ tsp salt
- ½ cup sugar
- ½ cup butter (1 stick), cold cut into small pieces
Filling
- 4 egg
- 1 cup sugar
- 3 Tbsp flour sifted
- 1 cup Mango fresh purée
- 4 Tbsp lime juice
- 2 Tbsp coconut shredded for decoration, unsweetened
Instructions
- Preheat oven to 325°F.
- Line a 9" x 13" baking pan with parchment paper that goes all the way up the sides. Trim at the corners for a tight fit. Use metal binder clips on the sides to hold the paper if you like.
- To make the crust place the flour, shredded coconut, salt and sugar in the food processor. Pulse to combine all the dry ingredients.
- Add in the butter and pulse to combine all the ingredients until they come together. Do not over pulse. You want to stop when the mixture looks like corn meal and the butter is the size of small peas.
- Place in the bottom of the baking pan and press down lightly.
- Bake for 15 minutes.
- Prepare the filling while the crust bakes. Place the eggs and the sugar in the bowl of a stand up mixer and beat until smooth. Slowly add the flour, mango pulp, and lime juice. Continue to beat until all the ingredients have been combined.
- Pour the filling on top of the crust and bake for about 20 minutes until set. I like to give mine the jiggle test after 15 minutes. Jiggle the pan and if it has waves like water it is not set but if it jiggles like jello then it is set. Repeat this test every few minutes until set.
- Remove from the oven, and place on a cooling rack. Sprinkle with shredded coconut and refrigerate until ready to use. You can top with powdered sugar as an option when chilled also. Slice the bars when chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 69mg | 3% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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