Coconut Mango Bars with Lime Glaze Recipe

I absolutely love how the Coconut Mango Bars with Lime Glaze Recipe brings together tropical flavors in a way that’s both refreshing and comforting. The buttery coconut crumble combined with juicy mango slices makes for a bar that’s chewy, crumbly, and just sweet enough, while the zingy lime glaze adds a bright, tangy finish that keeps each bite exciting.

What I find special about this recipe is how well it suits any occasion, from light afternoon snacks to a crowd-pleasing dessert at summer parties. You’ll find that these bars are straightforward to make but deliver impressive layers of flavor that get everyone asking for the recipe. Plus, they’re perfect for showcasing ripe mangoes when they’re in season!

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Ingredients You’ll Need

The star ingredients in this Coconut Mango Bars with Lime Glaze Recipe really work together to bring a perfect balance of sweet, tart, and creamy textures. When shopping, be sure to pick ripe, fragrant mangoes and fine desiccated coconut for the best crumble texture.

• Unsalted butter: Helps create a rich, golden crumble base and topping; make sure it’s cold for easier melting and mixing.
• Caster/superfine sugar: Blends smoothly without grittiness, but you can use granulated sugar in a pinch.
• Egg: Binds the crumble mixture to hold everything together neatly.
• Flour (plain/all-purpose): Forms the sturdy base for the bars without overpowering the tropical flavors.
• Oats: Adds a lovely texture and chewiness to the crumble.
• Desiccated coconut: Use finely shredded, unsweetened coconut for best results—avoid large flakes that don’t bake evenly.
• Baking powder: Gives just a hint of lift to the crumble.
• Salt: Balances sweetness and enhances flavors—kosher salt or table salt both work.
• Mango slices: Fresh, ripe mango is essential here; aim for thin slices for even cooking and layering.
• Cornflour/cornstarch: Thickens the mango filling so it holds together when baked.
• White sugar: Sweetens the mango filling gently, even if the mangoes are naturally sweet.
• Soft icing/powdered sugar: For the lime glaze—to get that smooth drizzle and mild sweetness.
• Lime zest and juice: Add fresh brightness and tang to the glaze, elevating the dessert.
• Vanilla extract: Rounds out the glaze flavor with subtle warmth.

Variations

I love encouraging you to make this Coconut Mango Bars with Lime Glaze Recipe your own. Feel free to swap ingredients or adjust the glaze to suit your mood or pantry availability!

• Use frozen mango: I’ve used frozen mango chunks when fresh mango wasn’t available, just thaw and drain well before mixing with cornstarch and sugar.
• Gluten-free version: Substitute all-purpose flour with a gluten-free blend and oats certified gluten-free for a safe and tasty alternative.
• Spicy twist: Add a pinch of chili powder to the mango filling for a subtle heat that pairs surprisingly well.
• Other citrus glazes: Lemon or orange zest and juice can replace lime if you want a different citrus note.

How to Make Coconut Mango Bars with Lime Glaze Recipe

Step 1: Prep Your Pan and Ingredients

Begin by preheating your oven to 180°C/350°F (160°C fan-forced). Grease a 20cm/8″ square pan and line it with baking paper, making sure to leave extra overhang on the sides—this makes lifting out the bars after baking so much easier. Chop your cold butter into small chunks to help it melt evenly in the next step.

Step 2: Make the Coconut Crumble Base & Topping

Melt the butter gently either in the microwave or on the stove — I like short bursts in the microwave to avoid overheating. Stir in the caster sugar until combined, then mix in the egg until the mixture is smooth. Now add the flour, oats, desiccated coconut, baking powder, and salt. Stir everything together until you don’t see any loose flour. The mixture will be crumbly but should hold together when pressed.

Step 3: Assemble the Bars

Measure out 1 3/4 cups of the crumble mixture and press it firmly and evenly into the bottom of your prepared pan. This is your base, so make sure it’s well packed to avoid crumbling when cutting later. In a separate bowl, toss your mango slices with the sugar and cornflour until each piece is lightly coated—this thickens the filling during baking.

Spread the mango filling evenly over your crumble base, then crumble the remaining mixture over the top, leaving some mango exposed for that beautiful rustic look. This is the moment that makes these bars so irresistible.

Step 4: Bake and Cool

Bake the bars for about 30 minutes, or until the top is lightly golden and fragrant. Once out of the oven, resist the temptation to cut them immediately—let them cool fully in the pan, which takes about 2 hours. If you’re in a rush, 30 minutes at room temperature followed by 30 minutes in the fridge speeds things up without sacrificing texture.

Step 5: Make and Add the Lime Glaze

While the bars are cooling, whisk together the icing sugar, lime zest, lime juice, and vanilla extract until you get a smooth, honey-like consistency. If the glaze is too thick, add lime juice 1/4 teaspoon at a time to thin it out. Once the bars have cooled, drizzle the lime glaze randomly over the top and let it set for at least 10 minutes before slicing.

How to Serve Coconut Mango Bars with Lime Glaze Recipe

Garnishes

I usually top these bars with a few extra toasted coconut flakes or thin lime zest spirals for a pretty finish and subtle crunch. A small dollop of whipped cream or a scoop of vanilla ice cream on the side really transforms this into a dessert worth savoring.

Side Dishes

These bars pair beautifully with fresh fruit salads or a light green tea for a refreshing snack or after-dinner treat. I often serve them alongside a coconut milk smoothie or a tropical punch to keep the island vibes going.

Creative Ways to Present

For special occasions, I’ve served the bars cut into smaller bite-sized squares on a tiered dessert stand, drizzled with extra lime glaze and sprinkled with edible flowers. It’s great for parties because guests can grab them easily, and they look so festive!

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container at room temperature for up to 2 days, or in the fridge for 4-5 days. They actually get more flavorful after a day as the mango filling settles and the lime glaze firms up nicely.

Freezing

If I want to prep ahead, I freeze the bars uncut in a sealed container for up to 3 months. When ready to eat, I thaw them in the fridge overnight—just right to keep their chewy texture and fresh flavors.

Reheating

To enjoy them warm, I pop bars in a preheated 160°C/320°F oven for about 5-7 minutes after thawing. This gently softens the mango filling without melting the lime glaze. Just be careful not to overheat or the coconut crumble can dry out.

FAQs

Final Thoughts

This Coconut Mango Bars with Lime Glaze Recipe quickly became one of my go-to desserts for when I want something that feels both light and indulgent. It’s easy enough for a weekday treat but impressive enough to serve guests without fuss. I really hope you give it a try—you’ll enjoy discovering how simple ingredients can create a tropical paradise in every bite!

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