Description
Delight in these tropical Coconut Mango Bars featuring a buttery coconut crumble base and topping, layered with sweet mango filling and finished with a zesty lime glaze. Baked to golden perfection, these bars are easy to make and perfect for a refreshing dessert or snack.
Ingredients
Units
Scale
Coconut Crumble Base & Topping:
- 125g unsalted butter (1 stick)
- 1/2 cup caster or superfine white sugar (granulated also acceptable)
- 1 large egg
- 1 1/2 cups plain/all-purpose flour
- 1 cup oats
- 3/4 cup unsweetened desiccated or finely shredded coconut (not flakes)
- 1/2 tsp baking powder
- 1/4 tsp cooking or kosher salt (or 1/8 tsp table salt)
Mango Filling:
- 2 1/2 cups (400g) thinly sliced mango (5mm/0.2" thick), about 2 large mangoes
- 1 1/2 tsp cornflour/cornstarch
- 2 tbsp white sugar
Lime Glaze (Optional):
- 3/4 cup soft icing/powdered sugar
- 1 tsp lime zest
- 3 tsp lime juice (plus more if needed)
- 1/4 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) or 160°C fan-forced. Grease and line a 20cm (8″) square baking pan with parchment paper, ensuring enough overhang for easy removal.
- Melt Butter: Cut the butter into 1.25cm (1/2″) chunks and melt it either in a microwave-safe bowl or in a saucepan over the stove.
- Mix Base and Crumble: Stir the sugar into the melted butter until combined. Add the egg and mix until smooth. Then fold in the flour, oats, coconut, baking powder, and salt until no flour streaks remain.
- Assemble Base: Measure approximately 1 3/4 cups of the crumble mixture (pressing it down slightly to pack) and evenly press it into the bottom of the prepared pan using your hands.
- Prepare Mango Filling: In a bowl, toss the mango slices gently with the sugar and cornflour until they are evenly coated.
- Layer Mango and Crumble: Spread the mango filling evenly over the pressed base. Crumble the remaining crumble mixture on top, leaving some mango visible.
- Bake: Bake in the preheated oven for 30 minutes until the surface turns light golden brown.
- Cool Completely: Remove from the oven and let the bars cool fully in the pan for about 2 hours before lifting out using the parchment overhang. To speed up cooling, cool at room temperature for 30 minutes then refrigerate for 30 minutes.
- Prepare Lime Glaze: In a medium bowl, mix the icing sugar, lime zest, lime juice, and vanilla extract. Add additional lime juice 1/4 tsp at a time until the glaze reaches a honey-like consistency.
- Glaze and Serve: Drizzle the lime glaze over the cooled bars and let it set for 10 minutes. Cut into 12 squares for serving and enjoy!
Notes
- Butter can be melted gently in a microwave or over the stovetop; avoid overheating.
- Use rolled oats for best texture; quick oats may alter consistency.
- Choose ripe but firm mangoes for easier slicing and the best flavor.
- Don’t skip the sugar in the filling even if mangoes are naturally sweet; it balances tartness and helps with setting.
- Sift icing sugar for a smooth glaze and adjust lime juice gradually for desired consistency.
- Cooling completely is crucial for bars to set properly before glazing and cutting.
