Description
These Coconut Mango Bars with Lime Glaze are a delightful tropical treat featuring a buttery oat and coconut crust topped with a sweet and tangy mango filling. Finished with a zesty lime glaze, these bars offer a perfect balance of flavors and textures, making them an irresistible dessert or snack for any occasion.
Ingredients
Scale
Crust and Base
- 125g (1 stick) unsalted butter, softened
- 1/2 cup caster/superfine white sugar (or regular granulated sugar)
- 1 large egg
- 1 1/2 cups plain/all-purpose flour
- 1 cup oats
- 3/4 cup desiccated or finely shredded unsweetened coconut (not flakes)
- 1/2 tsp baking powder
- 1/4 tsp kosher salt (or 1/8 tsp table salt)
Mango Filling
- 2 1/2 cups (400 g) mango slices, about 5mm (0.2″) thin, from 2 large-ish mangoes
- 1 1/2 tsp cornflour/cornstarch
- 2 tbsp white sugar
Lime Glaze
- 3/4 cup soft icing sugar/powdered sugar
- 1 tsp lime zest
- 3 tsp lime juice (plus more as needed, 1/4 tsp at a time)
- 1/4 tsp vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and 1/2 cup white sugar until light and fluffy. Beat in the egg until fully incorporated. In a separate bowl, whisk together the flour, oats, desiccated coconut, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, combining just until a cohesive dough forms.
- Bake the crust: Press the dough evenly into a greased or parchment-lined 8×8 inch (20×20 cm) baking pan. Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden. Remove from the oven and set aside.
- Prepare and add the mango filling: In a bowl, toss the mango slices with cornflour and 2 tablespoons of white sugar, ensuring the slices are evenly coated. Spread the mango mixture evenly over the partially baked crust. Return the pan to the oven and bake for an additional 12-15 minutes, or until the mango filling is set and the crust is fully cooked. Remove from the oven and allow to cool completely.
- Make the lime glaze and finish: In a small bowl, combine the icing sugar, lime zest, lime juice, and vanilla extract, mixing until smooth. Add additional lime juice 1/4 teaspoon at a time if the glaze is too thick. Drizzle the lime glaze evenly over the cooled bars. Allow the glaze to set before cutting into 12 squares or 9 larger pieces. Serve and enjoy!
Notes
- Note 1: 125g butter converts to approximately 1 stick (8 tablespoons) in US measurements.
- Note 2: Use rolled oats for texture; quick oats may alter the consistency.
- Note 3: Use ripe mangoes for the best sweetness and flavor; approximately two large mangoes yield 2 1/2 cups sliced.
- Note 4: Don’t skip the additional white sugar in the mango filling, even if the mangoes are sweet, to balance the tartness and thicken the filling.
- Note 5: Soft icing sugar/powdered sugar is best for smooth glazing; sift to avoid lumps.
- You can substitute superfine sugar with regular granulated sugar if needed.
- Allow bars to cool completely before glazing and cutting for clean slices.