Mango Coconut Bars

As I took a bite of these luscious bars, the tropical flavors burst forth, pleasantly enveloping my senses in a sweet, creamy delight. Mango Coconut Bars offer a refreshing treat that can be made in just about an hour, plus chilling time. The blissful combination of ripe mango, creamy coconut, and a crunchy crust ensures that each bite is a little slice of paradise.

This recipe is perfect for anyone craving a light dessert with a tropical twist—ideal for summer gatherings, picnics, or even a cozy night in. You can make these bars in advance, as they store wonderfully in the fridge for a few days.

Why You’ll Love This Recipe

• The creamy mango filling contrasts beautifully with the buttery crust.
• Each bar is topped with crunchy, toasted coconut for added texture.
• The refreshing lime juice brightens the overall flavor.
• These bars can be made ahead of time, perfect for entertaining.

What You’ll Need

Gather the following ingredients to create Mango Coconut Bars:

For the Crust

• 1 cup (120g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, melted

For the Filling

• 2 cups (340g) fresh ripe mangoes, peeled and diced (about 2 large mangoes; frozen can be used, thawed and drained)
• 1 (14 oz/396g) can sweetened condensed milk
• 2 large eggs
• 2 tablespoons (30ml) lime juice
• 3/4 cup (75g) unsweetened shredded coconut
• 1 teaspoon (5ml) vanilla extract
• Pinch of salt

For the Topping

• 1/3 cup (30g) shredded coconut, sweetened or unsweetened

Use frozen mangoes for convenience.

Substitutions & Swaps

• Coconut milk for sweetened condensed milk
• Vegan butter for unsalted butter
• Lime juice for lemon juice
• Fresh mango for canned mango

How to Make It

Follow these simple steps to create Mango Coconut Bars:

Preheat the oven

Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal, or grease the pan well.

Prepare the crust

In a medium bowl, combine flour, sugar, and salt for the crust. Add melted butter and stir until the mixture resembles damp sand.

Press the crust

Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 12-14 minutes, until the edges are just turning golden.

Blend the mango

While the crust bakes, puree diced mango in a food processor or blender until completely smooth.

Mix the filling

In a large bowl, whisk together mango puree, sweetened condensed milk, eggs, lime juice, shredded coconut, vanilla extract, and a pinch of salt until creamy.

Pour filling over crust

Pour the mango filling over the warm crust. Tap the pan gently to release air bubbles.

Add topping

Sprinkle 1/3 cup shredded coconut evenly over the top.

Bake the bars

Bake at 350°F (175°C) for 28-32 minutes, until the edges are set and the center has a slight jiggle. Tent with foil if the coconut browns too quickly.

Cool and chill

Let the bars cool completely in the pan (about 1 hour). Chill in the fridge for at least 2 hours before slicing.

Slice and serve

Lift out the bars using the parchment overhang and slice with a sharp, damp knife. Serve chilled.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, for up to 2 months.
Reheat: Thaw in the fridge overnight before serving.

Tips for Best Results

• Ensure that the mangoes are fully ripe for optimal sweetness.
• Use a sharp, damp knife to slice the bars for cleaner edges.
• Chill the bars well before cutting for the best texture.
• Adjust the sweetness by using less sweetened condensed milk if desired.

Serving Suggestions

• Pair with whipped cream or vanilla ice cream.
• Serve as a dessert at tropical-themed parties.
• Enjoy with a refreshing cup of iced tea.