easy mango bars

These Mango Bars are the mango version of classic lemon bars! Made with a buttery shortbread crust mixed with shredded coconut flakes and rolled oats then topped with a sweet, tangy, fresh mango puree filling. Simple ingredients and easy to make. The hardest part of this recipe will be waiting for them to cool!

Mango Bars with Coconut Oatmeal Shortbread Crust

Bob’s Red Mill Old Fashioned Rolled Oats

all-purpose flour

unsalted butter (room temperature)

brown sugar (packed)

unsweetened coconut flakes

cinnamon

salt

eggs

sugar

mango purée (from 2 cups cubed fresh mango)

lime juice

all-purpose flour (sifted)

Confectioner’s sugar

Preheat the oven to 325ºF. Lightly grease and line an 8×8 baking dish with parchment paper, making sure the parchment is hanging over the sides of the baking dish. This will help you easily remove the bars after baking. Set aside.

In a food processor, pulse together oats, flour, butter, sugar, coconut flakes, cinnamon, and salt until blended. The mixture should be crumbly but still stick together when pressed together with your hands.

Press the mixture into the prepared baking dish using the bottom of a cup. Make sure the layer is as even as possible so it bakes evenly.

Bake the crust for 18-20 minutes until slightly golden brown. Remove from the oven, using a fork, gently poke holes all over the top of crust. Set aside.

In a bowl, whisk the eggs with sugar then fold in the mango purée, lime juice, and flour until all is well combined. Pour onto the warm crust.

Bake for 32-34 minutes or until the outer rim of the baking dish is set while the middle will be jiggly like jello. Don’t over bake! Let the bars cool completely (the bars will continue to bake/solidify as it cools) then cover with plastic wrap and refrigerate for 2 hours.

Remove from the fridge and remove the mango bars from the baking dish. Dust with confectioners sugar then cut into squares wiping the knife clean between each cut. Enjoy!

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Mango Bars with Coconut Oatmeal Sho...

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