Description
Delight in these luscious Mango Bars with a Coconut Oatmeal Shortbread Crust, featuring a buttery, crumbly base paired with a tangy and sweet mango filling. Perfectly balanced with fresh lime juice and a hint of cinnamon, these bars are an irresistible tropical treat ideal for any occasion.
Ingredients
Shortbread Crust
- 1 cup old fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter (room temperature)
- 1/3 cup light brown sugar (packed)
- 1/4 cup unsweetened coconut flakes
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Mango Filling
- 3 large eggs
- 1 cup granulated sugar
- 1 cup mango purée (from 2 cups cubed fresh mango)
- 1/4 cup fresh lime juice
- 6 tablespoons all-purpose flour (sifted)
Garnish
- Confectioner’s sugar for garnish (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325ºF. Lightly grease an 8×8 inch baking dish and line it with parchment paper, ensuring the paper hangs over the sides for easy removal of the bars later.
- Make the Crust Mixture: In a food processor, pulse together the rolled oats, 1/2 cup all-purpose flour, unsalted butter, light brown sugar, coconut flakes, ground cinnamon, and a pinch of salt until the mixture is crumbly but sticks together when pressed.
- Press Crust into Pan: Transfer the crumbly mixture into the prepared baking dish. Press it down evenly using the bottom of a cup to create a uniform layer for even baking.
- Bake the Crust: Bake the crust for 18 to 20 minutes until it turns slightly golden brown. Remove from oven and gently poke holes all across the crust using a fork. Set aside.
- Prepare Mango Filling: In a bowl, whisk the eggs and granulated sugar until combined. Fold in the mango purée, fresh lime juice, and sifted 6 tablespoons of flour until smooth and well blended.
- Pour Filling and Bake: Pour the mango filling onto the warm crust and bake for 32 to 34 minutes. The edges should be set while the center remains slightly jiggly, similar to jello. Avoid overbaking.
- Cool and Chill: Allow the bars to cool completely at room temperature so they continue to set. Cover with plastic wrap and refrigerate for at least 2 hours.
- Serve: Once chilled, lift the bars out of the baking dish using the parchment paper edges. Dust with confectioner’s sugar if desired, then cut into 16 squares, wiping the knife clean between cuts for neat pieces. Enjoy!
Notes
- Using fresh mango purée enhances the tropical flavor, but canned mango purée can be substituted if necessary.
- Ensure the crust is evenly pressed for uniform baking and texture.
- Do not overbake the mango filling to maintain a moist and luscious center.
- Refrigeration is key to achieving clean cuts and the right texture.
- Feel free to substitute fresh lime juice with lemon juice if preferred.
